Greek Orzo Salad

Recipe by Liza Lou
READY IN: 20mins
YIELD: 2 1/2 cups




  • -Put a large pot on to boil. Once it reaches a boil, salt the water generously.
  • -While you're waiting for the water to boil; chop your vegetables and parsley, crumble your Feta (unless you bought it pre-crumbled, I do), and juice your lemons. (You could also do this beforehand but I'm a huge multitasker).
  • -Boil the orzo for 5-7 minutes, make sure to pay attention to it's doneness because if you overcook it the salad won't have the correct texture.
  • -Once the orzo is soft all the way through, shock it in ice-water, drain and put in a large mixing bowl.
  • -Add the extra virgin olive oil and immediately stir it in well so the orzo doesn't stick to itself.
  • -Add all of the vegetables, feta cheese, lemon juice (sparingly at first, make sure you don't make it too lemony; you can add more later!), parsley and a dash or salt and pepper. Stir well to combine everything evenly.
  • -Put the salad into a sealable container or cover the top of your bowl with plastic wrap. Place in the refrigerator and let sit for at least an hour!
  • -This should stay good for 3-5 days! Enjoy!