Category: Orzo

Mix:

• 8 ounces cooked orzo – al dente
• 1 medium cucumber chopped in pieces
• 4 ounces feta cheese, crumbled
• 1/2 cup black olives
• 1/2 cup green olives
• 2 large tomatoes chopped
• 1/4 cup olive oil
• artichoke hearts if you want too

Dressing:

• 1 T. fresh chopped parsley
• 1 clove minced garlic
• 1 T. dried oregano
• 1/2 t. salt
• 1/2 t. pepper
• 1/4 cup white vinegar

Pour over salad and refrigerate for several hours before serving