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Show:
Licence To Grill
Category:
Appetizer
Ease of Cooking:
Easy
Yields:
6 servings
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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 |
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Method:
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. |
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