Ingredients
Scale
- 80ml / 1/3 cup Extra Virgin Olive Oil
- 3 tbsp Red apple vinegar
- 1 small bunch Fresh Parsley (finely diced (1oz/30g))
- 1 heaped tsp Dried Oregano
- 1/4 tsp EACH: Salt & Black Pepper (plus more to taste if desired)
- 150g / 5.3oz Baby Plum Tomatoes (halved)
- 100g / 3.5oz Feta (sliced into tiny cubes)
- 100g / 3.5oz Kalamata Olives (halved)
- 3 tbsp very finely diced Red Onion (1/2 small/medium onion)
- 1 small clove of Garlic (very finely diced)
- 300g / 1 1/2 cups uncooked Orzo
- 75g / 2.6oz Green Pepper (finely diced)
- 75g / 2.6oz Cucumber (sliced into thin quarter pieces)
- 1/2 Lemon (juice only)
Instructions
- In a large mixing bowl, whisk together olive oil, red apple vinegar, parsley, oregano, salt, and pepper.
- Add in halved tomatoes, diced feta, olives, onion, and minced garlic; stir to combine. Allow to marinate at room temperature for at least 1 hour.
- Cook the orzo in salted boiling water until al dente; drain and rinse with cold water.
- Stir cooled orzo into the salad mixture along with diced green pepper and cucumber. Squeeze in lemon juice and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg