Ingredients
1 pound Orzo
3/4 cup green onion sliced thin
1 cup Feta cheese, crumbled (use the strong, imported kind)
2/3 cup olive oil
6 Tablespoons fresh lemon juice (fresh is essential)
2 Tablespoons snipped fresh dill
1 teaspoon dried leaf oregano
Salt & pepper to taste
Black olives, slice
Roma tomatoes (remove seeds/centers and cut into small pieces)
Preparation
Cook orzo to desired doneness. Rinse and cool. While orzo cooks, stir oregano, olive oil and lemon juice together. Set aside to blend the flavors. After orzo cools slightly, add dill, olives, feta cheese, salt & pepper and olive oil dressing. Sample and adjust salt & pepper to taste.
This dish is best served at room temperature. Make ahead to allow the flavors to blend. You can make it the night before (leaving out the tomatoes) and refrigerate overnight. Remove from fridge and add tomatoes about an hour or more before serving.
You can also grill a few chicken breasts and slice them over the top for a main dish at supper.
