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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Ingredients
3 cups of Orzo
2 Large Cucumbers, diced
2 Cups of Grape Tomatoes, halved
6 Green Onions, thinly sliced
16 Ounces of Feta, crumbled
*** Optional: Kalamata Olives, halved *** (I typically don’t put these in, but sometimes that Kalamata craving gets me)
1/2 Cup of Fresh Dill, chopped
1/2 Cup of White Wine Vinegar
1 Cup of Olive Oil
2 Tablespoons of Dijon Mustard
1 Teaspoon Salt
1/2 Teaspoon Black Pepper, freshly ground
Instructions
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.
Create your Orzo Mixture - Combine the Dill, Orzo with Cucumber, Green Onion, and Tomatoes in a Large Bowl.
Create your Vinaigrette - Combine the Oil, Vinegar, Mustard, Salt, and Pepper in a Small Bowl and stir together until combined.
Pour the Vinaigrette over the Orzo Mixture and stir well.
Fold in the Feta Cheese.
Cover and refrigerate for no less than 30 minutes.
I hope you love this recipe as much as we do! It is truly the perfect side for a Spring or Summertime meal with pals. Truthfully, Ronnie and I will oftentimes just make a batch and snack on it all week. Either way, you can’t go wrong.
