Name: Greek Orzo Salad with Grilled Vegetables and Monforte Halloumi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: European
Ingredients: 3 Tbsp red wine vinegar; large clove garlic minced; 1 tsp oregano; ⅓ cup olive oil; salt and pepper to taste; 1 ½ cups orzo; 1 small red pepper, cored and seeded and cut in quarters lengthwise; 1 small yellow pepper, cored and seeded and cut into quarters lengthwise; 1 medium zucchini cut into 4 pieces lengthwise; 1 half red onion cut in half lengthwise and cut into ½ inch slabs; 1 8 oz. piece of Monforte Halloumi, cut in half crosswise; ⅓ cup pitted black olives; 1 cup grape tomatoes, cut in half; 4 cups mixed greens; lemon wedges for serving

An updated version of one of our most-requested recipes!

Yields8 Servings

Prep Time15 minsCook Time20 minsTotal Time35 mins

Dressing

3 Tbsp red wine vinegar

large clove garlic minced

1 tsp oregano

⅓ cup olive oil

salt and pepper to taste

Salad

1 ½ cups orzo

1 small red pepper, cored and seeded and cut in quarters lengthwise

1 small yellow pepper, cored and seeded and cut into quarters lengthwise

1 medium zucchini cut into 4 pieces lengthwise

1 half red onion cut in half lengthwise and cut into ½ inch slabs

1 8 oz. piece of Monforte Halloumi, cut in half crosswise

⅓ cup pitted black olives

1 cup grape tomatoes, cut in half

4 cups mixed greens

lemon wedges for serving

Make the dressing by combining the vinegar, garlic, oregano in a bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste and set aside.

Cook the orzo according to package instructions. Drain. Rinse with cold water and drain again. Transfer to a large bowl.

Heat an oiled grill pan over high heat. Brush some of the dressing on all the vegetables and the halloumi.

Grill the vegetables in batches until grill marks appear. Remove to a cutting board.

Grill the halloumi until grill marks appear on both sides. Remove to a cutting board.

Let the vegetables come to room temperature and cut into bite size pieces. Cut the halloumi into ¾ inch pieces.

Add remaining dressing to the orzo. Add the grilled vegetables and grape tomatoes to the bowl. Stir to combine. Season with salt and pepper to taste if needed.

Place greens on bottom of a platter and spoon the orzo/vegetable mixture over top.

Garnish with grilled halloumi, black olives and lemon wedges.

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CategoryEntrees, SaladsCuisineEuropean, GreekCooking MethodGrill, StovetopTags#grilledvegetables, #halloumi, #orzo

Ingredients