Thursday, July 28, 2016

Recipe: Mediterranean Orzo Salad

My husband loves salads but I cannot eat the same thing for more than two days in a row, so I am always experimenting with different salad combinations.

Here is my latest twist on what we call a salad. Enjoy!

Mediterranean Orzo Salad

3 cups cooked orzo, rinsed and drained
3/4 cup feta cheese, cubed
1 yellow bell pepper
1 red bell pepper
1 small red onion, chopped
1 small tomato, chopped
3/4 cup Kalamata olives, pitted and halved
1/4 cup basil, freshly chopped (half amount for dried)
3 tbsp vinegar (balsamic or rice)
2 tbsp extra virgin olive oil (or avocado oil)
1/2 tsp sea salt
1/2 tsp freshly ground pepper (optional)


Combine vinegar, oil, salt, and pepper in a bowl. Whisk or stir.

Add orzo, cheese, peppers, onion, tomato, basil, and dressing. Toss.

Cover and refrigerate until serving or for up to 24 hours.

Serves 4.

Deedra Abboud is the founder of the Global Institute of Solution Oriented Leadership, a "rising tide raising all boats" resource on the art and science of finding solutions, not fault - at work, at home, and in the community. She is an author, keynote speaker, lawyer, and frequent media resource. When she's not helping clients or speaking at organization events, she's traveling the world.  At last count, she's been to over 15 countries including Bahrain, China, Egypt, France, Germany, Italy, Mexico, Turkey, United Arab Emirates, and the United Kingdom.

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