Ingredients
Method
- Whisk together extra virgin olive oil, red wine vinegar, parsley, oregano, salt, and pepper in a large mixing bowl. Add the tomatoes, feta, olives, onion, and garlic, then stir to combine. Marinate for at least one hour at room temperature or overnight in the refrigerator if covered, stirring occasionally.
- Cook the orzo in salted boiling water until al dente, then drain and rinse with cold water until completely cool. Shake off excess water and add the orzo to the bowl. Stir in the pepper and cucumber.
- Stir in the juice of half a lemon, or to taste. Taste and adjust the seasoning with additional lemon, salt, and pepper as needed.
Nutrition
Notes
Marinating the olives and other ingredients before combining infuses flavor into the dressing. Adding a final squeeze of lemon juice lifts the dish. The salad can be stored in the fridge for a few days, but it will dry out slightly over time.