Orzo salad with tomato, cucumber and feta

Name: orzo salad with tomato, cucumber and feta
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Greek
Ingredients: 300 g riso pasta; 350 g tomato mix; 100 g Kalamata olives without pit; cucumber; 20 g fresh flat parsley; 300 g white cheese cubes in herbal oil; 125 g sundried tomato tapenade; 75 g lamb's lettuce

Orzo salad with tomatoes, olives, cucumber, parsley, white cheese, feta, tapenade and lamb's lettuce

Ingredients

Directions

Cook the orzo according to the instructions on the package.
Meanwhile, halve the tomatoes. Cut the olives into slices.
Halve the cucumber in the length and remove the seed lists with a teaspoon.
Cut the halves lengthwise into thin strips and the strips into cubes of ½ x ½ cm (brunoise). Slice the parsley.
Drain the orzo. Drain the cheese cubes and collect the oil. Mix the tomato tapenade and collected oil with the orzo and leave to cool for 5 minutes.
Divide the lamb's lettuce over a bowl. Mix the tomatoes, olives, cheese cubes, cucumber and parsley with the orzo.
Spoon the orzo on the lamb's lettuce and serve.

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Nutrition

675Calories

Sodium0% DV1.235mg

Fat52% DV34g

Protein48% DV24g

Carbs22% DV65g

Fiber32% DV8g

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