We love a good orzo salad, and this is one of our favorites! It’s tangy, it’s fresh, it’s easy to make and full of aromas! Scatter a little crumbled feta cheese if you wish or a few cherry tomatoes… Just perfect!
Serves: 4-5 Preparation: 15′ Cooks in: 10′ + 1 h waiting Ready in: 25′
For the salad:
3 spring onions, finely chopped
1 large red pepper roasted, diced
1 tbsp dill, finely chopped
1 tbsp basil or parsley, finely chopped
2 tbsp caper
½ cup black olives, pitted, sliced
Kosher salt, freshly ground black pepper
For the vinaigrette:
1 tbsp white balsamic vinegar
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1 tbsp honey
1/3 cup extra-virgin olive oil
Cook orzo in salted water, drain well and mix in a large serving bowl with a little oil.
Toss orzo with the rest of the salad ingredients and season lightly with salt and pepper.
For the vinaigrette: Whisk all ingredients until combined. Season lightly with salt and pepper.
Toss salad with vinaigrette and leave in the refrigerator for an hour before serving.
Photo George Drakopoulos – Food styling Tina Webb