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Mediterranean Orzo Salad

Serves 6 to 8
zippy salad with feta, herbs and olives – perfect for picnics or anytime. Excellent with grilled meat or fish.

Ingredients:

  • DRESSING:
  • 1/3 cup white wine vinegar
  • 1/2 tsp each salt and black pepper
  • 1 clove garlic, very finely chopped
  • 1/2 cup Metropolitan Market Extra Virgin Olive Oil
  • SALAD:
  • 1 cup cucumber, peeled, seeded, diced
  • 1 cup red, yellow or orange bell pepper, diced
  • 1 cup feta cheese, crumbled, drained
  • 1/2 cup chopped red onion or thinly sliced green onion
  • 1/2 cup Kalamata or cured olives, sliced, pitted
  • 1/2 cup fresh mint, basil or parsley, chopped
  • 1/2 cup cherry tomatoes
  • 1 box (16 oz) Metropolitan Market Orzo
  • 3/4 cup walnuts, chopped, toasted

Directions:

  1. Whisk together all dressing ingredients in medium bowl. Add all salad ingredients except Orzo and walnuts.
  2. Cook Orzo as directed. Drain, rinse with cold water until cool and drain again. Add to bowl with other ingredients. Toss to blend. Cover and chill for 1 hour or up to 1 day.
  3. Just before serving, add walnuts and cherry tomatoes; taste and adjust seasoning.

Ratings and Reviews

“On the recipe card I picked up in the store said: 1 box (16 oz) MM orzo. However, on line it reads: 1 box (6 oz) MM Orzo. Which is correct? Since I used a 16 oz pkg. of orzo, it really needed more dressing the next day. I used toasted pine nuts in place of walnuts.”

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