Greek Orzo Salad

Dressing:
2 tsp. dill
2 cloves garlic, minced
1/4 cup olive oil
3 tbsp. lemon juice
2 tbsp. red wine vinegar
Pepper, to taste

Salad:
1 cup orzo, cooked in water until done, drained and cooled
4 roma tomatoes, seeded and diced
1 cucumber, peeled and diced
3 green onions, sliced thin
8 feta cheese, crumbled

Directions:

Whisk all ingredients for the dressing together, chill. Mix all ingredients for the salad, add dressing, chill. Serve after 2 hours minimum.

Comments from Sally :

It's very good next day too.

User Reviews:

I love this recipe! I do add more orzo though, and more of everything actually, because I use it as a main dish. And also, I just to the dressing by memory, and usually add alot more or everything.
If you want to store leftover salad, make sure to make some extra dressing, because it does need a little extra punch after sitting it the fridge all night.

Submitted by Dagney on December 03, 1999

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