Ingredients
Scale
- 300g uncooked orzo pasta
- 150g baby plum tomatoes (halved)
- 100g feta cheese (cubed)
- 100g Kalamata olives (halved)
- 75g green pepper (finely diced)
- 75g cucumber (sliced)
- 1 small red onion (finely diced)
- 1 small clove garlic (minced)
- Fresh parsley
- Dried oregano
- 80ml / 1/3 cup Extra Virgin Olive Oil
- 3 tbsp Red apple vinegar
- Salt and Black pepper to taste
- Juice of half a lemon
Instructions
- In a mixing bowl, whisk together olive oil, red apple vinegar, parsley, oregano, salt, and pepper.
- Add tomatoes, feta, olives, onion, and garlic to the bowl; gently combine.
- Marinate at room temperature for at least one hour.
- Boil salted water in a pot and cook orzo until al dente; drain and cool under cold water.
- Combine cooled orzo with the marinated mixture along with diced green pepper and cucumber.
- Squeeze lemon juice over the salad and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 3g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg