Greek Salad with Orzo

(click to enlarge)	Greek Salad with Orzo Greek
(click to enlarge)	Serves: Effort: Sched: DoAhead:	6 salad ** 3/4 hr +rest Better		A stunningly tasty salad for when you want more than just greens. Orzo is a rice shaped pasta but as a variation you could make this salad with long grain rice (cooked, of course). The recipe amounts produce 2-1/4 pounds of salad.

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Orzo (3-1/4 oz)
Tomatoes ripe
Green Bell Pepper
Cucumber (1)
Olives Black (2)
Onion Red
Peppercorns black
Oregano fresh
Lemon Juice
Olive Oil extV
Feta

Prep

Cook ORZO in salted boiling water like for any other pasta, making sure you don't overcook it. Drain, mix in a little Olive Oil to keep it from sticking together and chill.
Peel the TOMATOES and dice small. Dice GREEN PEPPER small. Cut CUCUMBER lengthwise in quarters (remove seeds if large) and slice about 1/8 inch thick. Pit OLIVES and slice. Dice ONION small. Chop OREGANO fine. Mix all together.
Grind PEPPERCORNS and add to salad with LEMON JUICE and OLIVE OIL. Mix thoroughly.
Stir in the Orzo, crumble the FETA and stir in lightly.
Set aside for a while in a cool place (or longer in the fridge) turning occasionally.
Serve cool but not refrigerator cold.

NOTES:

Cucumber Preferably a smaller, unwaxed cucumber, Persian, Mediterranean, Kirby or similar that you don't have to peel.
Olives: Use large Greek Black Olives or similar. The dryer oil cured are fine too, but not canned black olives which have an entirely different flavor.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch