MEAL PREP - Week Eleven

Greek Orzo Salad

DRESSING
1/3 cup olive oil
3 Tbsp fresh lemon juice
1 clove garlic , minced
Salt and freshly ground black pepper

SALAD
1 1/4 cups (8 oz) dry orzo
1 cup (5 oz) crumbled feta
1 medium English cucumber , diced
1 (10.5 oz) pkg. grape tomatoes, halved (left out of my version)
1/2 cup sliced kalamata olives or 3/4 cup sliced black olives
1/2 cup chopped red onion , rinsed under water to removed harsh bite
3 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley

This little gem came from Cooking Classy, and you can get the original recipe here: https://www.cookingclassy.com/greek-orzo-salad/

For the sake of nutritional facts, I left out the tomatoes and used black olives instead of Kalamata olives.

I mixed the dressing first and stored it in a container in the fridge for an hour or so while I prepped everything else. Also, I mixed the dressing and basil into the orzo, then added in the rest of the salad.

Once I had the salad separated into containers, I sprinkled on the Feta cheese and parsley. First day, everything held up well and tasted delicious. It was an incredibly refreshing dish! It'll definitely be one I'll repeat. Might even make it as a side dish to some grilled chick or fish.