Greek Orzo Salad with Grilled Vegetables and Monforte Halloumi

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

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

1

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.

2

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

3

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

4

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

5

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

6

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

7

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.

8

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

9

Garnish with grilled halloumi, black olives and lemon wedges.