Chilled Greek Orzo Salad
16 ounces orzo (dry, uncooked measurement)
zest AND juice from 1 large lemon
1 English cucumber (long, seedless variety – peeled and diced)
1-1/2 to 2 pints cherry or grape tomatoes (halved or quartered)
1-1/2 tablespoons balsamic vinegar
3/4 cup finely crumbled Feta cheese
1/4 cup finely chopped fresh basil
drizzle of olive oil
sea salt and black pepper (to taste)
Cook the orzo according to package directions in salted water. Drain and rinse orzo under cold water and transfer into the fridge to chill for 30 minutes.
Combine the cooked, chilled orzo in a large mixing bowl along with all of the remaining ingredients and toss very thoroughly to evenly blend and coat all ingredients. Serve immediately or keep chilled in the fridge until ready to serve. Makes about 12 servings.
* I make this salad a lot when entertaining in warm weather, or when attending a pot luck, so you can always cut this recipe in half to yield fewer servings.