Fresh Mediterranean Orzo Salad (Print Version)

# Ingredients:

→ Base Ingredients

01 - Orzo, uncooked - 1 cup
02 - Grape or cherry tomatoes - 10 ounces, halved
03 - Mini cucumbers - 3-4 (or ½ English cucumber), chopped
04 - Feta cheese, crumbled - ½ cup
05 - Kalamata olives, pitted and halved - ¼ cup
06 - Red onion, chopped - 1-2 tablespoons

→ Dressing and Seasonings

07 - Olive oil - 2 tablespoons
08 - Red wine vinegar - 1-2 tablespoons
09 - Dried oregano - ¼ teaspoon
10 - Salt and pepper to taste
11 - Fresh parsley for garnish (optional)

# Instructions:

01 - Cook orzo in salted water until al dente. Drain and rinse with cold water to cool.
02 - Meanwhile, cut tomatoes in half, chop cucumbers, prepare olives and onions.
03 - Mix all ingredients in large bowl. Start with 1 tablespoon vinegar, add more to taste. Season with salt and pepper.
04 - Garnish with fresh parsley if desired. Serve immediately or chill.

# Notes:

01 - Can substitute lemon juice for vinegar
02 - Can use feta cubes in oil instead of crumbled
03 - Ingredients amounts can be adjusted to taste

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