Lunch · Dinner · Greek
Greek orzo salad
A taverna salad that survives the commute. Better on day two, if anything.
- Start to finish
- 25 min
- Hands-on
- 24 min
- In the fridge
- 4 days
- Freezes
- Not well
VegetarianContains gluten, dairy, sulphites
Ingredients
4 portions- 300gOrzo
- 1Cucumber
- 250gCherry tomatoes
- ½Red onion
- 100gPitted Kalamata olives
- 200gFeta
- 1Lemon
- 1 tspDried oregano
- 4 tbspOlive oil
- 1 tbspRed wine vinegar
- 20gFresh parsley
Plus salt, pepper and water.
Method
- 1
Bring a large pan of well-salted water to the boil. Cook the orzo for 9 minutes, stirring now and then so it does not clump.
14 min, mostly hands-off
- 2
Drain, rinse under the cold tap until cool and shake off as much water as you can. Toss with a splash of the oil so it stays loose.
- 3
Meanwhile, thinly slice the onion and leave it in the vinegar with a pinch of salt to soften. Chop the cucumber, halve the tomatoes, and roughly chop the olives and parsley.
- 4
Whisk the rest of the oil into the onion and vinegar with the zest and juice of the lemon, the oregano and plenty of pepper.
- 5
Toss the orzo with the dressing, veg, olives and parsley. Crumble in the feta, fold once more and pack into tubs.
On the day
Eat cold or at room temperature. Orzo firms up in the fridge, so take it out 20 minutes early and give it a good stir.
Cook’s tip
Rinsing the orzo washes off the loose starch, so it stays as separate grains instead of setting into a brick overnight.