Total Time
Prep 5 mins
Cook 20 mins

A different easy salad for those lovely summer days! Cook time does not include chilling time.

Ingredients Nutrition


  1. Cook Risoni according to package directions.
  2. Drain and rinse with cold water.
  3. Add feta cheese, parsley and dill.
  4. In a container shake together the oil, lemon juice, salt and pepper.
  5. Pour this over the salad and toss.
  6. Place in fridge to chill.
  7. Before serving toss again and decorate with the diced tomato on top.


Most Helpful

This salad is so tasty and refreshing. I used EVOO in place of the salad oil, elminated the salt (dietary resons)and added Lots of cherry tomatoes right from the vine. I made this a couple of days ahead, and the flavors blended nicely. Rveryone loved it. Thanks for sharing.

Andrea in NH August 28, 2006

I made this and packed it in a ziploc to take camping with us. We were with a group of 3 families and not a single person had anything but praise for this salad. I love easy, and I love make ahead. This was both with great flavor!! Thanks Jen!

SAMS_Club August 12, 2006

This was fabulous! Everyone loved it, especially when it was 110 outside. I really enjoyed the fresh dill and parsley. The only minor changes I made was to use very good, first cold press olive oil in place of salad oil. Also, I always use fresh herbs and flat leaf parsley in place of the more traditional curly leaf. Thanks for posting!

Chef 148068 July 28, 2005

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