Zingy Lemon Orzo Salad (V)
Inspired by a sunshine filled Greek salad, this zingy combo is also a great one to prepare the night before. Either enjoy as one big sharing salad, or try served into individual jars for alfresco eating.
Serves 4-6
INGREDIENTS
300g orzo, cooked to packet instructions and cooled
200g baby plum or cherry tomatoes, halved
½ cucumber, quartered then sliced
1 small red onion, finely chopped
75g Kalamata olives, halved
1 tsp dried oregano
1 block feta cheese, crumbled
100ml Lemon & Poppy Seed Dressing, or more for a stronger flavour
Salt and freshly ground pepper to taste
Combine your cooked orzo, tomatoes, cucumber, red onion, olives, oregano and feta into a large mixing bowl. Drizzle over your dressing and stir through until combined. Add more dressing to taste. Finish with a twist of salt and pepper.
