Greek Orzo Salad

Submitted by virginislander on March 25, 2003 at 2:50 pm
This recipe is from A Moveable Feast in Houston.

1 cup orzo
6 TBSP extra virgin olive oil (divided)
5 TBSP red wine vinegar
1 small red onion, minced
1-1/2 tsp salt
1/2 tsp fresh ground pepper
2 TBSP fresh oregano
1/4 cup fresh parsley, minced
2 large tomatoes, diced
1 cucumber, diced
16 greek olives, halved and pitted
6 ounces feta cheese

In a medium saucepan, bring 2 quarts water to a vigorous boil. Add orzo and cook until slightly al dente (8 to 10 minutes). Drain, place in a 2-quart serving dish and toss with 1 TBSP olive oil. Whisk together remaining olive oil, vinegar, onion, salt, pepper, oregano, and parsley. Pour over orzo and let marinate for 2 to 24 hours.

At serving time, toss tomatoes, cucumber, olives, and feta with marinated orzo. Season again, if necessary.