Greek Orzo Salad With Tomatoes and Cucumbers in Lemon Dressing

READY IN: 1hr 5mins
Recipe by ratherbeswimmin

The egg and lemon based dressing is known as avgolemono.

Top Review by Lindseypinch

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!

Ingredients Nutrition

Directions

  1. Cook the orzo by following the package directions for al dente.
  2. Drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
  3. To make the dressing: beat the eggs together with the lemon zest and juice.
  4. Pour mixture into a small saucepan over low heat.
  5. Gradually add in the hot stock, stirring constantly, until all the stock is used.
  6. Continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
  7. Transfer mixture to a small bowl; set aside to cool.
  8. When the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
  9. Transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
  10. Pour the cooled dressing over the mixture; toss gently to coat.
  11. Serve immediately or cover and refrigerate for up to 24 hours.
  12. Bring to room temperature before serving.

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