With the summer months upon us I really wanted to post a simple side salad recipe so all of you backyard barbeque people out there can make. This salad has simple flavours that go really well together. The tangy flavour of the red wine vinegar dressing and the feta cheese go perfectly with the sweet little cherry tomatoes. What I really love about using orzo pasta is that it's fast cooking and who can complain about that. Grill a steak or chicken breast and serve this salad along side and you'll have everyone asking for the recipe. Enjoy!

Serves 4


  • 3/4 cup dry orzo pasta
  • 2 cups iceberg lettuce, chopped
  • 1 pint cherry tomatoes, halved
  • 1 small baby cucumber, diced
  • 2 green onions, chopped
  • handful of fresh flat-leaf parsley, chopped
  • 1/2 cup feta cheese crumbles
  • coarse salt and freshly cracked black pepper
  • 3-4 tbsp extra virgin olive oil
  • 3-4 tbsp red wine vinegar (use according to your taste)
  • 1 tsp dried oregano

1. Put on a medium sized pot of boiling water and cook the orzo pasta until al dente. Follow the package instructions. Drain the pasta once cooked and rinse it until the pasta is cold.

2. In a large salad bowl, place in the chopped iceberg lettuce, halved cherry tomatoes, cucumber, and the green onion. Add in the cold cooked orzo pasta, the chopped fresh parsley, 1/2 cup of feta cheese crumbles, pinch of salt, and freshly cracked black pepper. Toss the ingredients gently.

3. Drizzle over the olive oil and red wine vinegar. Make sure to taste for seasoning and add more of the vinegar or oil if you like. Sprinkle 1 tsp of dried oregano and give the salad another light toss to combine. Place the salad in the fridge for about 20-30 minutes then serve along side your favourite grilled meat.

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