Prep 1 hr
Cook 5 mins
The egg and lemon based dressing is known as avgolemono.
- 6 ounces orzo pasta
- 2 large ripe tomatoes, peeled seeded, and chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 cup kalamata olive, pitted and chopped
- 4 green onions, including tender green tops, thinly sliced
- 1⁄2 cup crumbled feta cheese
- 3 tablespoons minced fresh oregano (or 1 T. dried oregano, crumbled)
- 2 eggs
- 1 lemon, zest of
- 1 large lemon, juice of
- 1⁄2 cup hot chicken stock
- 1⁄4 cup sour cream
- 1⁄2 teaspoon fresh ground white pepper or 1⁄2 teaspoon black pepper
- Cook the orzo by following the package directions for al dente.
- Drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
- To make the dressing: beat the eggs together with the lemon zest and juice.
- Pour mixture into a small saucepan over low heat.
- Gradually add in the hot stock, stirring constantly, until all the stock is used.
- Continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
- Transfer mixture to a small bowl; set aside to cool.
- When the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
- Transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
- Pour the cooled dressing over the mixture; toss gently to coat.
- Serve immediately or cover and refrigerate for up to 24 hours.
- Bring to room temperature before serving.
This dressing is very unique. I liked it, but the egg gave it a bit of an unusual taste. I think next time I might add a clove of garlic to the dressing and some shrimp to the salad. I think it would be excellent with the addition of some type of seafood. Thanks!
I love this recipe! I was looking on Zaar for some inspiration on a Greek salad. I knew what I wanted it to be comprised of, just not quite sure of a dressing, except for the lemon. Boy did this go well with my lamb chops and spanakopita. I live in VERY rural SE Missouri, no Orzo, but I had pastina and rice. I opted on the pastina and I'm sure the rice would work as well. The leftovers are great for lunch. Would not change a thing. It was very easy to prepare. Thanks Nurse Di for sharing this great recipe. It's my adopted Greek salad from now on to go with my favorite meat, lamb. Thanks agaiin, Leslie.