Tiny #Kitchen, #Culinary Mission: #Orzo #Summer #Salad

Orzo Summer Salad

This is a recipe that looks great because of how colorful it is on a plate. It is incredibly simple, too. Apart from chopping a few ingredients, it doesn’t require much work at all but good ingredients are what make it stand out.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Yield: 2 servings


  • 8 oz orzo
  • 2 oz green olives
  • 4 oz feta cheese
  • 1/2 bunch parsley
  • 1 large tomato
  • 4 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1/8 tsp salt
  • 1/4 tsp black pepper


  1. Begin bowling water in a pot for the orzo.
  2. While waiting for the water to bowl, remove the stem of the tomato. Dice it and put the tomato cubes in a large bowl.IMG_20140910_223534
  3. Remove the pit from the olives if necessary and slice in half, then add to the bowl.IMG_20140910_223742
  4. Roll up the parsley like a cigar and cut in ½ inch segments before adding. Be sure not to cut a segment more than once or it will weaken the flavor of the herb in the dish.IMG_20140910_224156
  5. Crumble the feta and add to the bowl.IMG_20140910_224601
  6. Add the olive oil, lemon juice, salt and pepper.IMG_20140910_225300
  7. The water should now be boiling, so add the orzo to the pot. Cook about 8-10 minutes or until al dente.
  8. When the orzo is done, strain it of its water and rinse with cold water until the pasta is cold.
  9. Add the cooled orzo to the bowl.IMG_20140910_231422
  10. Simply mix and serve!IMG_20140910_231644

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