Whenever I want an easy go-to midweek recipe I often turn to pasta, and this orzo cucumber Greek salad is one of my favorites. It’s a great summer dish and can easily be served warm, at room temperature or even chilled.
1bunch parsleybasil or mint, trimmed and cut into thin ribbons or chopped
Instructions
Cook the orzo according to package directions, drain, transfer to a mixing bowl and toss with half the olive oil.
Add the cucumber slices, red onion, lemon zest, feta, capers, and parsley to the orzo. Adjust seasoning with salt and pepper. Mix in remaining olive oil and serve.