Greek Salad with Orzo and Mustard Dill Vinaigrette

Greek Salad with Orzo and Mustard Dill Vinaigrette

Stacey Dohman, MS, RDN
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Ingredients
  

  • 1 large cucumber seeded, quartered lengthwise, and sliced
  • 3 green onions thinly sliced
  • 1 pint grape tomatoes halved
  • 1/4 cup chopped fresh dill
  • 3/4 pound orzo cooked
  • 3 tablespoons Dijon mustard
  • 1/2 cup olive oil
  • 3/4 pound feta cheese crumbled
  • 1/4 cup white wine vinegar
  • choice of protein optional

Instructions
 

  • Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth and emulsified (thickened to a smooth consistency). Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese. Serve immediately.
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