Orzo Salad with Cucumber, Red Onion, and Mint

MEDITERRANEAN·VEGSource

A refreshing orzo salad with crisp cucumber, sharp red onion, and fresh mint, tossed in a lemon-garlic vinaigrette.

Ingredients

11

Orzo

8 ounces

Salt

To taste

to taste

Pepper

To taste

to taste

Extra-Virgin Olive Oil

6 tablespoons

Lemon Juice

¼ cup

Garlic

2 cloves

Seedless English Cucumber

0.5 whole

Feta Cheese

2 ounces

Red Onion

½ cup

Fresh Mint

½ cup

Scallions

¼ cup

Instructions

1Cook the Orzo25m

Boil Water

Bring 2 quarts of water to a boil in a large saucepan. Add 1 1/2 teaspoons of salt.

Cook Orzo

Add the orzo and cook, stirring often, until al dente. This should take about 8-10 minutes.

Drain and Cool

Drain the orzo and transfer it to a rimmed baking sheet. Toss with 1 tablespoon of olive oil to prevent clumping. Let cool completely, about 15 minutes.

2Make the Dressing10m

Combine Ingredients

In a large bowl, combine the lemon juice, minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Emulsify Oil

Slowly whisk in the remaining 5 tablespoons of olive oil until the dressing is emulsified.

3Assemble the Salad10m

Add to Dressing

Add the cooled orzo, sliced cucumber, crumbled feta cheese, chopped red onion, chopped mint, and sliced scallions to the bowl with the dressing.

Toss to Combine

Toss everything thoroughly to combine. Season with additional salt and pepper to taste.

4Rest and Serve30m

Allow Flavors to Meld

Let the salad sit at room temperature for at least 30 minutes to allow the flavors to meld.

Serve

Serve the salad, drizzled with a little extra olive oil. The salad can be refrigerated for up to 2 days.