Greek Orzo Salad

This is a perfect summer side salad. Using tomatoes, cucumbers and herbs at their prime. The flavors are outstanding. It’s satisfying without being heavy. I like to pair it with grilled meats and a green salad. Perfect for taking to a BBQ or on a picnic.

Makes 10-12 side salad servings

1 pound orzo pasta (cooked according to package instructions and cooled)

1 small red onion (diced)

12-15 pitted kalamata olives (rough chopped)

1 English cucumber (diced)

1 pint cherry tomatoes (halved

handful fresh oregano (chopped fine)

handful parsley (chopped fine)

7 ounces feta (crumbled or diced)

For dressing:

4 tablespoons red wine vinegar

6 tablespoons mild olive oil

1 teaspoon salt

1 teaspoon pepper

To compose:

In large bowl combine cooled orzo and all the vegetables and herbs. In jar with tight lid, add dressing ingredients and shake well. Add to orzo mixture. Mix well and adjust seasoning as needed.