Whenever I want an easy go-to midweek recipe I often turn to pasta, and this orzo cucumber Greek salad is one of my favorites. It’s a great summer dish and can easily be served warm, at room temperature or even chilled.
1bunch parsleybasil or mint, trimmed and cut into thin ribbons or chopped
Instructions
Cook the orzo according to package directions, drain, transfer to a mixing bowl and toss with half the olive oil.
Add the cucumber slices, red onion, lemon zest, feta, capers, and parsley to the orzo. Adjust seasoning with salt and pepper. Mix in remaining olive oil and serve.
Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.
Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.
Travel Cook Eat & Live
with Diane
Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.