This is a really simple dish built on the classic Greek salad. The simplicity of the dish calls for really good quality ingredients that are full of flavour, lovely ripe tomatoes, good feta, fresh herbs and really good olive oil. Serve as a simple summer lunch with a green leaf salad or as a side dish. Perfect with grilled or barbequed lamb
This Recipe has been contributed by Helen Knight from Delicatessen Estrella, in Winslow, Buckinghamshire
- 250g Orzo Pasta
- 20 ripe cherry tomatoes, quartered
- ½ medium red onion, peeled and thinly sliced
- ¼ cucumber, peeled, seeded and cubed
- 200g feta cheese, crumbled
- 100g pitted Kalamata olives
- Small bunch fresh marjoram, pick the leaves off the stalk and add them whole
- 1 tbsp good quality red wine vinegar
- 3 tbsp Olive Branch Olive Oil
- Freshly ground black pepper
- Cook the Orzo in boiling salted water with a little olive oil added for about 10-15 minutes. Some varieties of Orzo take longer to cook than others so keep a check on it; it should have a little bite left in it but not be too hard. Drain and rinse then put into a large bowl, drizzle with some olive oil and set aside.
- When cooled add all the other ingredients to the orzo bowl and check for seasoning. You may need to add a little salt or even a little more vinegar.