Even before the official start of summer, the weather here was dreadfully hot & humid, so much so, even our dogs started to drag instead of their usual bounding on our morning walks. When it’s hot like that, the last thing I want is to turn on the oven. This dish is the perfect solution.
For the dressing:
1/3 cup olive oil
3 tbsp fresh lemon juice
2 cloves garlic, minced
For the salad:
1 1/4 cups Orzo pasta, dry
1 cup crumbled feta cheese
1 English cucumber, diced
1 10.5 oz grape tomatoes, halved
1/2 cup kalamata olives, sliced
1/2 cup red onion, chopped
3 tbsp fresh basil, chopped
3 tbsp parsley, chopped
S & P to taste
Cook orzo according to package directions to al dente. Drain & rinse under cool water to stop cooking. Drain well.
Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, & minced garlic to emulsify; set aside.
Slice, chop, & dice all vegetables & add to bowl of cooked & cooled pasta. Pour in salad dressing & stir to evenly coat.
Season with S & P, to taste.
Adapted slightly from: https://www.cookingclassy.com/greek-orzo-salad/