→ Salad Base
01 -
225 grams orzo pasta, uncooked
02 -
1/4 red onion, finely diced (approximately 1/3 cup)
03 -
1 red bell pepper or 1/2 red and 1/2 green bell pepper, chopped small
04 -
2 tablespoons fresh oregano, finely chopped or 2 teaspoons dried oregano
05 -
400 grams chickpeas, canned, drained and rinsed
06 -
1/3 cup kalamata olives, sliced
07 -
2 cups cucumber, thin-skinned, chopped small
08 -
1 pint cherry tomatoes, halved or quartered
09 -
1/2 cup fresh parsley, finely chopped
10 -
1/4 cup fresh basil and/or mint, chopped, for garnish (optional)
11 -
170–225 grams feta cheese, cubed (optional, sheep’s milk preferred)
→ Dressing
12 -
60 milliliters red wine vinegar
13 -
60 milliliters lemon juice
14 -
1 teaspoon Dijon mustard
15 -
2 garlic cloves, pressed or minced
16 -
2 teaspoons dried oregano
17 -
1 teaspoon salt
18 -
1/2 teaspoon black pepper
19 -
120 milliliters extra virgin olive oil