Greek Orzo Salad

In a large pot , boil the orzo for 7 minutes. Drain when it is al dente, but do not rinse. Place the orzo in a large bowl (use the same bowl that you will serve it in) and drizzle the juice of one of the lemons over. Season with kosher salt and pepper. Let it sit to cool while you prepare the vegetables and dressing.

Chop the peppers into small pieces. Then chop the onions into thin slices. For the tomatoes,you can leave them whole or cut in half, whatever is easier for you. Chiffonade the basil. Add all of the vegetables and basil into the orzo once it has cooled completely.

Dressing:
In a mason jar or a bowl, add the olive oil, apple cider vinegar, balsamic vinegar, juice of the other lemon, garlic and season with kosher salt and pepper. Give it a good mix to incorporate everything together.

Pour the dressing over the orzo salad and top with the crumbled feta and give the salad a good toss.

And that’s it! It’s delicious, easy and one of our faves.

Enjoy!