3mini or Persian cucumbers(seeded and finely diced; or use 1 large seedless cucumber)
1cupblack olives(halved)
Instructions
Cook the orzo according to package directions. Drain and rinse with cool water to stop the cooking. Let it sit in the colander while you make the dressing.
In a large bowl combine the olive oil, dill, lemon juice, vinegar, and salt and pepper. Add the cooled orzo, bell peppers, scallions, plum tomatoes, and cucumbers and toss.
Notes
Use ¾ cup or so of chopped onions instead of scallions.
Try zucchini in place of cucumber.
If you don’t have lemon, add another two tablespoons of vinegar.
Use whatever olives you have on hand, or skip them. It might get less Greek, but it won’t be less delicious.
This is a vegan salad, but you are welcome to add some crumbled feta (about 1 cup), which will make it vegetarian, though no longer vegan.
If you're cooking for a bigger crowd, you can easily double or even triple this recipe!