Last week we cooked our delicious Greek orzo salad for a big family event at Jungle Jim's International Market, here in Cincinnati. We served approximately 300 people and in the vast majority loved it. We decided to make this beloved salad our Experience of the Week and shared a how-to video with you on social media. Well, you reached out and asked for a written recipe, so here you have it.
Enjoy below this flavorful Greek orzo salad, perfect for any Labor Day cookout. It is healthy and tasty, full of anti-oxidants (thanks to sea fennel, our secret ingredient). We hope you will try it and enjoy it as much as we do!
1 cup or more cherry tomatoes
1 cup Feta cheese (optional)
Cook the orzo in a big pot of boiling salted water for 15 minutes.
While the orzo cooks slice the Kalamata and green olives in 4 or chop them coarsely.
Slice and cut in pieces the roasted red peppers.
Chop coarsely the sea fennel.
Cut the tomatoes in 2 or 4 depending on the size.
Cut the cucumber in small pieces.
When the orzo is ready mix everything in a big bowl, adjust the olive oil, add salt if needed and sprinkle Sparoza's 15 Greek herbs and seeds.
For the Sparoza mix, start with a little, about 1 tbsp of product, and add more if needed. This is a powerfully fragrant mix and a little goes a long way.
If you want to turn this into a vegan orzo substitute Agrozimi's egg and milk orzo with the spelt orzo and adjust the cooking time. It is equally delicious and made just with spelt flour and water. Eliminate the feta cheese and you are all done. Enjoy!
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