Greek Orzo Salad

1

Boil a pot of salted water and cook the orzo until just past al dente. Drain and toss with a touch of olive oil to prevent sticking. Spread out to cool.

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2

Whisk together the red wine vinegar, lemon juice, oregano, and sea salt to make the dressing.

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3

In a large bowl, mix the orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Add the dressing, half the herbs, and black pepper. Toss well.

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4

Top the salad with the remaining herbs. For best flavor, let it sit for a few minutes before serving.

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Full recipe & nutritional info on BakedBree.com