Stef’s Mom’s Greek Orzo Salad to Geek Out Over
My mom has been making this for a very long time and it most requested dish at all Spring and Summer family events. Apart from his own mother’s cooking, this is my husband’s favorite dish, so naturally, I figured I would learn to make it myself. It’s insanely simple and insanely delicious. Pretty sure this recipe will feed a family of five(ish).
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Serves: 6
Prep time: 25 mins
Downloadable recipe: here
What You’ll Need:
Orzo Salad
4 cups cucumbers, diced
3 cups orzo
2 cups grape tomatoes, halved
1 cup green onions, thinly sliced
1 cup kalamata olives, halved (I typically don’t put these in, but sometimes that craving gets me)
1/2 cup fresh dill, chopped
16 oz (1 lb) feta, crumbled
Vinaigrette
1 cup olive oil
1/2 cup of white wine vinegar
2 tbs of dijon mustard
Salt and pepper, to taste
How to Make:
First, let’s make our orzo
Bring a large pot of salted cold water to a boil. Add the Orzo and cook until al dente (about 7-8 mins). Drain well.
Next, let’s create our orzo mixture
Combine orzo, dill, cucumber, green onion, grape tomatoes, and olives in a large bowl.
Now, let’s make our vinaigrette
Combine oil, vinegar, mustard, salt, and pepper in a small bowl and stir until combined.
Then, let’s combine the orzo mixture and vinaigrette together.
Pour vinaigrette over the orzo mixture and stir well. Fold in feta cheese.
Finally, refrigerate for 30 minutes before enjoying!
