“Exquisite Mediterranean Vegetarian Feast: Aromatic Greek Lunch for Two”

Allergens

Contains gluten, lactose.

Ingredients

• 2 cups Greek orzo pasta
• 1/4 cup Kalamata olives, pitted
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1 small red onion, finely chopped
• 1 cucumber, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup sun
• dried tomatoes, julienned
• 1/2 cup kalamata olives, pitted and sliced
• 1/4 cup capers, rinsed and drained
• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions

1. In a large pot, bring salted water to a boil. Cook Greek orzo pasta according to package instructions until al dente. Drain and rinse under cold water to prevent sticking.
2. Prepare the salad ingredients by washing and chopping the vegetables, herbs, and olives as per the recipe.
3. In a large mixing bowl, combine cherry tomatoes, red onion, cucumber, Kalamata olives, sun dried tomatoes, parsley, dill, capers, and crumbled feta cheese. Toss gently to mix.
4. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, salt, and pepper to taste. Pour the dressing over the salad and toss until well combined.
5. Add the cooked orzo pasta to the salad mixture, ensuring it is evenly coated with the dressing.
6. Refrigerate the dish for at least 30 minutes before serving, allowing flavors to meld together.

Chef’s Insight

This Mediterranean vegetarian feast showcases the perfect balance of flavors, textures, and aromas, making it an ideal choice for a memorable dining experience. The combination of Kalamata olives, cherry tomatoes, and feta cheese creates a symphony of tastes that will delight your senses.

Notes

This dish can be easily customized to suit individual dietary needs by substituting ingredients or adjusting seasonings.