This colorful Mediterranean salad is one of my simple, summertime favorites! We have a variety of taste preferences in our family, so sometimes we swap tomatoes for red peppers, and other times we leave out the olives. Mix it up with whatever fruits and vegetables you like to best suit your family’s tastes!
Makes 8 Servings
Preparation time: 15 minutes
INGREDIENTS:
4 Cups orzo, cooked and rinsed in cold water
15 oz. can chickpeas/garbanzo beans
1 medium cucumber or ½ hothouse cucumber (approx. 1 Cup)
1 red pepper diced (approx. 1 Cup)*
3 TBSP flat-leaf parsley, chopped
1 small/medium shallot (approx. 3 TBSP)**
6 oz. good quality feta cheese, crumbled
1 Cup kalamata olives (optional)
Juice of 1 lemon
1 TBSP red wine vinegar
3 TBSP olive oil
½ tsp salt
Pepper to taste
* Substitute halved cherry tomatoes for the red pepper.
** Shallot will mellow as this salad sits. It’s even better the second day.
PREPARATION:
You’ve got to love a one-step prep recipe– just toss all ingredients in a large mixing bowl and enjoy!
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