Greek Orzo Salad with Dill

One of our favorite springtime salads! Great for parties and a good way to use extra dill from our AeroGarden. 

Greek Orzo Salad with Dill

Ingredients:

• 3/4 pound orzo, cooked al dente
• 1 large cucumber, seeded, quartered lengthwise, and sliced
• 1 red onion, chopped 
• 1/3 cup kalamata olives
• 1/4 cup peperoncini peppers
• 1 pint grape tomatoes, halved
• 1 bunch chopped fresh dill, plus extra for garnish
• 1/4 cup white wine vinegar
• 2 tablespoons Dijon Mustard 
• 1 tablespoon  Whole Grain Mustard
• 1/4 cup olive oil
• Salt and freshly ground pepper
• 4 ounces feta cheese

Directions:

Combine orzo, cucumber, red onion, peppers, olives, and tomatoes in a large bowl. Feel free to increase any amount of the onions, peppers, olives or tomatoes to your tastes. Place dill, vinegar, and mustard in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified. 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.  Garnish with additional dill.

 

Adapted from Bobby Flay's Greek Orzo with Mustard-Dill Vinaigrette recipe from Foodnetwork.com