Yield: 6 servings
Ingredients
- 3 cups orzo pasta, cooked and cooled
- 1 cup cucumber, cubed (250ml)
- 3 green onions, chopped
- ¾ cup of feta cheese, crumbled (187ml)
- ½ cup black olive, pitted and diced (125ml)
- 2 tablespoons olive oil (30ml)
- Juice of 2 lemons
- 1 tablespoon fresh oregano, chopped (15ml)
- 3 tablespoons parsley, chopped (45ml)
- 1 teaspoon garlic, diced (5ml)
- Pepper and kosher salt to taste
Directions
- Combine all of the ingredients together in a large bow and toss gently.
- Refrigerate for at least 1 hour up to 24 hours before serving.