SALAD - Greek Orzo Salad

By RHagan

Ingredients

• FOR THE DRESSING
• 2 tbsp. fresh lemon juice
• 1/2 tsp. Dijon mustard
• 1/4 c. extra-virgin olive oil
• 2 tbsp. freshly chopped dill, plus more for serving
• 1/4 c. minced red onion
• Kosher salt
• Freshly ground black pepper
• FOR THE SALAD
• 8 oz. orzo
• 3 Persian cucumbers, sliced into thin half-moons
• 2 c. cherry tomatoes, halved
• 1 (15.5-oz.) can chickpeas, drained and rinsed
• 1/2 c. pitted kalamata olives, halved
• 1 c. crumbled feta (about 1/4 lb.)

Details

Adapted from

Preparation

Step 1

In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside.

Make dressing:
In a large bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in dill and red onion, then season with salt and pepper.

Make salad:
Add orzo, cucumbers, cherry tomatoes, chickpeas, and olives to dressing and toss to coat. Fold in feta and serve with more dill on top.