This fresh, flavourful salad is great for outdoor dining on a sunny day. Combine it with my recipe for Chicken Souvlaki Skewers and finish off the meal with Revani Cake.
Greek Flavours: Orzo Salad
Greek Flavours: Orzo Salad
Cathy Kirkham
Side dish
Ingredients
- 1 cup orzo
- Vegetable broth
- 1 cup chickpeas, drained and rinsed
- ⅓ cup red onion, thinly sliced
- 2 cups diced tomatoes, or cherry tomatoes, halved
- ½ english cucumber, diced
- ½ pitted kalamata olives
- 1 cup diced artichoke hearts
- ½ cup feta, crumbled
- ¼ - ½ cup fresh mint, slivered
Dressing
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- 1 garlic clove, minced
- ½ tsp oregano
- ¼ tsp dijon mustard
- salt and pepper
Directions
Bring vegetable broth to a boil, add orzo and cook until tender. Drain and toss with a little drizzle of olive oil to keep it from sticking
Place remaining ingredients in a large bowl, add orzo and stir.
Whisk together dressing ingredients. Pour over salad ingredients and stir well.
