So the other day I recorded a vlog, and in it I shared my orzo salad that I was having for lunch. I made it the night before and was just “throwing it together” so I didn’t photograph it properly…but I’ve now updated it for you!
To begin, cook 8 ounces of orzo according to package directions.
While it is cooking, measure out 1/3 cup of extra virgin olive oil. Add in the zest of a lemon.
Juice the lemon into the cup as well.
Next, add a teaspoon of garlic oil. I got this little sample at the Food Blog South conference.
Whisk these together until well combined.
Place your cooked & strained orzo in a serving bowl. Pour in the dressing and stir to coat.
Sprinkle in 1/2 teaspoon of mint.
A half teaspoon of dill.
and about a teaspoon of pepper. Stir these all in.
To finish this up, add in 1/3 to 1/2 cup of crumbled feta.
And you’ll need about a cup of kalamata olives.
Cut the olives all in half and toss those and the feta in the bowl. Toss to combine.
Serve room temperature or chilled.
- 8 oz orzo
- 1 lemon
- ¼ c extra virgin olive oil
- 1 tsp garlic oil
- ½ tsp dill
- ½ tsp mint
- 1 tsp black pepper
- 1 cup Kalamata Olives, halved
- ⅓ - ½ cup crumbled feta cheese
- To begin, cook the orzo according to package directions. Meanwhile zest and juice the lemon into a dish. Add in the extra virgin olive oil and garlic oil. Whisk together. Place the cooked orzo in a serving bowl. Pour in the dressing and stir to coat. Sprinkle in the dill, mint and black pepper. Stir it in. Finally add in the olives and cheese. Toss to combine. Serve warm or room temperature.