I’d like to state that I have zero Greek ancestry, so what I’m about to post may violate some sort of weird Greek purity law, but I don’t think it will matter too much because I don’t think the Greek police are too interested in food bloggers. I could be wrong, but I’m willing to take that risk. I also promise that there is no Windex involved.
This salad is perfect for potlucks or picnics and is better when it’s had some time to sit and “reflect” a bit, so try and make it the day before you’re going to serve it. It’s not necessary, but will really help the flavor develop. Give it a try (use up some of that zucchini that’s taking over your countertop or fridge) and tell me what you think!
- 1 C. orzo
- 4 C. zucchini, chopped
- ¾ C. red onion, diced
- 1 pint grape tomatoes, quartered
- ¼ C. fresh oregano, lightly chopped
- 2 T. lemon zest
- ¼ C. lemon juice
- ½ C. extra virgin olive oil
- 4 oz. Feta
- Cook pasta to al dente and set aside. (I give it a quick rinse so it doesn’t stick together too much, but I’ll leave that step to your discretion.)
- While pasta is cooking chop the zucchini, dice the onion, and quarter the tomatoes. Toss together in a large mixing bowl.
- Chop oregano and blend with lemon zest, lemon juice and olive oil.
- Add pasta and dressing to vegetables.
- For best flavor, chill well. Don’t worry if the dressing separates a bit, it still tastes just as delicious.
- Crumble feta over the top before serving.