{"id":685,"date":"2020-04-06T08:57:57","date_gmt":"2020-04-06T08:57:57","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=685"},"modified":"2020-04-06T08:57:57","modified_gmt":"2020-04-06T08:57:57","slug":"greek-orzo-salad","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2020\/04\/06\/greek-orzo-salad\/","title":{"rendered":"Greek Orzo Salad"},"content":{"rendered":"
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“It takes four men to dress a salad: a wise man for the\u00a0salt, a madman for the pepper, a miser for the vinegar, and a spendthrift for the oil.<\/i>”
\n~ Anonymous ~<\/em><\/span><\/p>\n<\/blockquote>\n

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I have the author of my Falafel recipe<\/a>, Kelly Senyei of Just a Taste<\/a>, to thank for this gem of a Greek Orzo Salad. It is quick, it is tasty and it is beautiful. You can also easily swap some ingredients around and change it into any other orzo salad you feel like. What is orzo you ask? I know orzo as pasta rice. It is a form of pasta shaped like long grains of rice. I threw a packet of pasta rice into my shopping trolley recently and then saw this recipe. Once I was getting ready to cook the orzo I realised that the name on the packet was riso and not orzo. The difference? Just the size apparently. Riso is shorter and fatter than orzo, looking a bit like arborio rice.<\/p>\n

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It’s so quick!<\/h4>\n

Hanging around on a beautiful autumn Sunday is lovely. But when you realise your husband is already bringing the meat out for the Sunday braai<\/em> and you haven’t done preparation of any side dishes, things get hectic. Luckily this recipe only requires 10 minutes for cooking and while the pasta is cooking you can prepare the other ingredients. Another great advantage of this Greek Orzo Salad is that the ingredients making it Greek, are basic pantry staples, so no need to rush to a shop. And if you really don’t have one of the ingredients at hand, swapping is easy and you will still have a lovely salad.<\/p>\n

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It’s all about the lemon<\/h4>\n

So basically, you just cook the orzo (or riso) and let it cool down for a few minutes. Then add halved cherry tomatoes, diced cucumber, black olives, cubes of feta and some red onion. Then you add the vinaigrette, which takes this salad to a whole new level. The fresh lemon juice, red wine vinegar and olive oil give the salad freshness with a depth of flavour. Next time I am going to zest some of the lemon peel and add that as well. The lemon really makes this salad delicious. Not buying lemons as a pantry staple? I never used to have fresh lemon in the house, but nowadays I buy a few every now and then and keep them in the fridge so that they last longer. They are always useful for salad dressing, two-minute mayonnaise<\/a>, and of course, Tequila!<\/p>\n

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\"Greek<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Greek Orzo Salad<\/h2>\n
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A delicious pasta salad with Greek flavours and a lemony vinaigrette<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Salad<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> servings<\/span><\/span><\/div>\n\n
Author: <\/span>Kelly Senyei, Just a Taste<\/span><\/div>\n\n\n

Ingredients<\/h3>

Orzo Salad<\/h4>