Greek Recipes, Weddings, Culture and Food
Orzo and Feta Salad

1/2 lb orzo

3 Tbsp olive oil
2 Tbsp red wine vinegar
1 1/2 Tbsp mint
2 tsp oregano
1 tsp Dijon-style mustard
1 tsp thyme
1/2 tsp black pepper

1/4 lb soya feta
15 oz chickpeas
4 scallions
2 medium tomatoes
2 cloves garlic
1 cucumber
1 cup pitted black olives

Cook the orzo pasta per directions, usually in boiling water for 10 minutes. Drain.

Mix together the spices, mustard, oil and vinegar. Put aside.

Cut the olives in half, dice the cucumber with the skin on, dice the tomatoes and scallions. Mince the garlic. Mix all together, and add in the orzo. Crumble in the feta. Drain the chickpeas and add them in. Now mix in the dressing.

Cool in the fridge for an hour, then serve.

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