Recipe by Miss Annie in Indy
A wonderful Greek inspired salad. Makes a great lunch meal, very filling and healthy too. Found this at a vegan web site and changed to my tastes.
Top Review by Annacia
I tried this with trepidation to be honest but it turned out to be very nice indeed. I did omit the cucumber as I deeply dislike them. The feta and mint simply made the dish. I had left over and used it to stuff a pita for lunch the next day. Yummy!!!
- 1⁄2 lb orzo pasta
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon-style mustard
- 1⁄4 cup fresh mint leaves, chopped or 1 1⁄2 tablespoons dried mint
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme leaves
- 1⁄2 tablespoon black pepper
- 2 medium tomatoes, diced
- 4 scallions, chopped
- 1 medium cucumber, unpeeled, diced
- 2 garlic cloves, minced
- 1 cup pitted black olives, halved or 1 cup green olives, sliced
- 1⁄4 lb feta or 1⁄4 lb seasoned tofu, crumbled
- 1 (15 ounce) can chickpeas, drained
Directions See How It's Made
- In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
- Drain and cool under cold running water.
- In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
- In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
- Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
- Chill for 1 hour before serving.
- Place over a bed of lettuce.