THE EXPERIENCE
INGREDIENTS
FOR THE SALAD
250 gr. medium orzo pasta
salt
2 tomatoes, deseeded, chopped in dices
1 cucumber, chopped in dices
1 green bell pepper, chopped in dices
1 red onion, chopped
kalamata olives, in wedges
200 gr. DODONI Crumbled Feta
FOR THE DRESSING
60 ml olive oil
zest from 1 lemon
juice from 1 lemon
salt
½ tsp dried oregano
PREPARATION
Fill a pot with salted water and bring it to boiling point. Wash the vegetables and chop them.
EXECUTION
Boil the orzo pasta in the salted water, according to the package’s directions. Strain and rinse it lightly, with cold tap water. In a bowl beat the olive oil, lemon juice, lemon zest, salt, freshly ground pepper and oregano into a dressing. Add the cooked orzo, tomatoes, cucumber, onion and olives. Mix gently, so that the dressing permeates everything and the ingredients sort of meld together. Serve the orzo salad at room temperature or cold straight from the fridge, sprinkled with DODONI Crumbled Feta.