Name: Chunky Tomato, Cucumber, Orzo and Fresh Herb Salad
Ingredients: ½ cup (125 mL) orzo; 2 tbsp (30 mL) lemon juice; 1 garlic clove, minced; ½ tsp (2 mL) dried oregano leaves; Generous grinding of black pepper, to taste; ¼ cup (60 mL) olive oil; 3 California Tomatoes; Half an English cucumber; 2 green onions, thinly sliced; ½ cup (125 mL) chopped favorite herbs (chives, basil, parsley, dill or mint) – a combination works best; 1 cup (250 mL) crumbled feta cheese

Chunky Tomato, Cucumber, Orzo and Fresh Herb Salad

California Tomato Farmers

8 servings

The healthy flavourful tastes of the Mediterranean are combined in this lunchtime salad. It’s perfect for packing for lunch or a picnic as it won’t wilt.

Ingredients

- ½ cup
  
  (125 mL) orzo
- 2 tbsp
  
  (30 mL) lemon juice
- 1
  
  garlic clove, minced
- ½ tsp
  
  (2 mL) dried oregano leaves
- Generous grinding of black pepper, to taste
- ¼ cup
  
  (60 mL) olive oil
- 3
  
  California Tomatoes
- Half an English cucumber
- 2
  
  green onions, thinly sliced
- ½ cup
  
  (125 mL) chopped favorite herbs (chives, basil, parsley, dill or mint) – a combination works best
- 1 cup
  
  (250 mL) crumbled feta cheese

Instructions

1. Bring a medium pot of salted water to a boil. Add orzo and cook, following package directions. Drain and immediately rinse under cold running water. Drain really well and pat dry.
2. Meanwhile, in a salad bowl, whisk lemon juice with garlic, oregano, pepper and oil. Slice tomatoes into large bite-size chunks. Slice cucumber in half lengthwise and cut crosswise into chunks about the same size as tomatoes. Thinly slice green onions. Place all in a salad bowl including fresh herbs. Stir until combined.
3. Add orzo and feta. Stir. Serve salad immediately or cover and refrigerate overnight. If refrigerating, bring to room temperature before serving. Add salt and more lemon juice if needed.