Prep 15 mins
Cook 0 mins
Mediterranean veggie salad with orzo pasta instead of bread.
- 1 cup cooked orzo pasta
- 3 plum tomatoes, chopped very small
- 1 English cucumber, chopped very small
- 1 small red onion, grated
- 2 garlic cloves, crushed
- 1 romaine lettuce hearts, shredded
- 4 fresh mint leaves, minced
- 1 tablespoon sumac
- 1 teaspoon za'atar spice mix (optional) or 1 teaspoon za'atar spice mix, green (optional)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1⁄4 cup Italian parsley, chopped fine
- 1 teaspoon sea salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 cup greek feta, crumbled (optional)
- Place cooked orzo in bowl.
- Toss in vegetables.
- Make a emulsion with the lemon juice, olive oil, seasonings and garlic.
- Toss together and chill before serving or serve immediately.
This is wonderful! I multiplied the recipe by 5. I left out the onion, and did use the optional feta and za'atar, and I'm glad that I did. (the za'atar gives the flavors a nice punch) I upped the quantity of fresh mint, and even then it was barely discernable. I could taste it, but no one else could pick it out. The spicing is very good, and I like having a fatoush without soggy pita in it. One of my customers said it tasted very "fresh" and "clean". The finished salad was also prettier than I thought it might be. Thanks for this recipe!
DH thought this recipe tasted ok but not great. I did leave out the feta cheese because he doesn't like it. Made for Ramadan Tag