Greek Orzo Salad With Tomatoes And Cucumbers In Lemon Dressing Recipes

ORZO WITH FETA, CUCUMBER AND TOMATO

Steps:

• Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
• Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.

GREEK ORZO SALAD WITH TOMATOES AND CUCUMBERS IN LEMON DRESSING

Steps:

• Cook the orzo by following the package directions for al dente.
• Drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
• To make the dressing: beat the eggs together with the lemon zest and juice.
• Pour mixture into a small saucepan over low heat.
• Gradually add in the hot stock, stirring constantly, until all the stock is used.
• Continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
• Transfer mixture to a small bowl; set aside to cool.
• When the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
• Transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
• Pour the cooled dressing over the mixture; toss gently to coat.
• Serve immediately or cover and refrigerate for up to 24 hours.
• Bring to room temperature before serving.