VIBES: H.E.R. “Jungle” Daniel Caesar “Streetcar”
1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
- 1 cup cooked orzo*
- 1/2 cup crumbled feta cheese
- 1/2 cup chickpeas
- 1/2 cup chopped red peppers
- 1/2 cup diced cucumbers
- 1 cup sliced grape tomatoes
- 1/2 cup pickled onions
- A handful of chopped fresh herbs – I used Dill, Parsley and Chives
*Pearl Couscous is also a great option
First make the dressing. In a bowl, whisk together the vinegar, lemon juice, honey, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. You can also throw it all in a blender. This dressing keeps well so feel free to make ahead, and even double the batch to use throughout the week.
Cook the Orzo according to the directions on the package, drain, let it cool and set aside.
If using couscous, toast it first, then cook according to package directions.
Chop the veggies into bite size pieces. Then assemble the salad with all the components, tossing with the dressing and then topping with the pickled onions and feta.
You can serve it as is or add grilled chicken or shrimp, you can also serve with lettuce and avocado for a more filling meal.
MAKE AHEAD/ MEAL PREP IN A MASON JAR: Add 3 or 4 tablespoons of the dressing into the bottom of the jar. To each jar, add in about 2 tablespoons feta cheese, 1/4 cup chickpeas, 2 tablespoons peppers, cucumbers, a handful of fresh sliced tomatoes, some pickled red onions and fresh herbs. Top that with 2 to 3 tablespoons of cooked orzo (or more if you’d like!). Cover the jar and stick it in the fridge. When you’re ready to eat, you can pour the salad over lettuce, or eat as is.
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