A trip to Greece inspired this orzo salad with feta . . .

I’m not quite sure why.

I didn’t eat orzo in Greece!

But feta!  Yes I did!

And the freshness of the cucumbers, crunchy red peppers and parsley!

This is a super easy side dish that can be tailored to your taste preferences.   Feel free to add tomatoes, green peppers, maybe thinly-sliced red onions.

What I like most about this salad is it can be served hot, cold or at room temperature.

If I were to serve it hot, I’d saute the red peppers before tossing them in.  The feta mixed with the hot orzo is going to melt just a little — perfect!

A great choice for a pot luck!

ENJOY! – The Recipe Wench

Greek Inspired Orzo Salad

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Ingredients

• 1 cup orzo, cooked to al dente
• 2 medium cucumbers (peeled, seeded and cubed) - or 1 English cucumber, cubed
• 1/2 cup diced red pepper
• 1/2 cup sliced black olives
• 1 cup feta cheese (crumbled or cubed)
• 3 tablespoons minced flat leaf parsley
• Salt and Pepper to taste
For the dressing
• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon dried oregano

Instructions

• Super simple --
• Add all salad ingredients. Drizzle with dressing. Toss.
• Adjust seasonings, add more olive oil and/or lemon juice as you prefer.

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