Greek Orzo Salad

1 lb Rummo orzo

1 jar of Divina Marinated Feta and Olives

¼ cup lemon juice

2 Tbsp red wine vinegar

1 Tbsp oregano

½ small red onion, diced

1 small English cucumber, cut in half lengthwise, then sliced

1 sweet yellow pepper, seeded and diced

2 Tbsp capers

2 cups cherry tomatoes, halved

1 cup crumbled feta

1 Tbsp chopped parsley

In a large pot of boiling salted water cook the orzo until al dente. Drain. Rinse under cold water and drain well. Place in a large bowl and set aside to completely cool.

Tip the container of Divina Marinated Feta and Olives into the bowl with the orzo (be sure to include all the oil).

Add the lemon juice, vinegar, oregano, red onion, cucumber, pepper, capers, half of the cherry tomatoes and half of the feta. Gently combine. Season with salt and pepper as needed.

Transfer to a serving bowl and scatter remaining tomatoes, feta and parsley over top.

Garnish with a few sprigs of fresh oregano, if available. Garnish with lemon wedges.

Note: To make this dish a main course salad, add 3 c. of diced grilled or roasted chicken. Grilled shrimp also works well.

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