So the other day I recorded a vlog, and in it I shared my orzo salad that I was having for lunch. I made it the night before and was just “throwing it together” so I didn’t photograph it properly…but I’ve now updated it for you!
To begin, cook 8 ounces of orzo according to package directions.
While it is cooking, measure out 1/3 cup of extra virgin olive oil. Add in the zest of a lemon.
Juice the lemon into the cup as well.
Next, add a teaspoon of garlic oil. I got this little sample at the Food Blog South conference.
Whisk these together until well combined.
Place your cooked & strained orzo in a serving bowl. Pour in the dressing and stir to coat.
Sprinkle in 1/2 teaspoon of mint.
A half teaspoon of dill.
and about a teaspoon of pepper. Stir these all in.
To finish this up, add in 1/3 to 1/2 cup of crumbled feta.
And you’ll need about a cup of kalamata olives.
Cut the olives all in half and toss those and the feta in the bowl. Toss to combine.
Serve room temperature or chilled.