Seasons Salads

Greek Village Orzo Salad

Greek Village Orzo Salad
Serves: 8


For the Orzo:
1 lb. orzo pasta
1 Tbsp. Seasons Koroneiki Super Premium Extra virgin olive oil
Kalamata olives, pitted and sliced (a handful)
½ Cup. sun-dried tomatoes, chopped (available at Seasons)
½ Cup. red bell pepper, finely diced
½ Cup. orange bell pepper, finely diced
½ Cup. red onion, finely diced
1 Cup. coarsely chopped canned artichoke hearts
1 large cucumber, seeded and finely-diced
2 or 3 scallions (green onions), thinly sliced
½ cup fresh parsley, chopped
A Few basil or mint leaves, chopped
6 oz. feta cheese, crumbled
Fleur de Sel (French sea salt), to taste (note: olives and feta are very salty)
Seasons Pepe e Aglio (black pepper blend), to taste

For the Oregano-Gremolata Vinaigrette:
½ Cup Seasons Milanese Gremolata infused olive oil
¼ Cup Seasons 18 Year Traditional balsamic
2 Tbsp. Seasons Oregano white balsamic vinegar
1 Tsp. Terragon Mustard (available at Seasons)
2 cloves fresh garlic, finely minced
½ tsp. Seasons Pepe e Aglio (black pepper blend)


To make the Oregano-Gremolata Vinaigrette:
Whisk both balsamic vinegars, garlic, terragon mustard and black pepper blend together. Slowly add the Milanese Gremolata olive oil until it begins to thicken. Taste and adjust seasoning. Refrigerate the vinaigrette until ready to dress the salad.

To make the orzo:
Bring a large pot of lightly salted water to boil. Add orzo and cook for 8-10 minutes or until al dente. Drain pasta well, transfer it to a large bowl and drizzle it with 1 Tbsp of Koroneiki extra virgin olive oil. Mix well to prevent the orzo from clumping. Add olives, onions, artichokes, bell peppers, scallions, sun-dried tomatoes, fresh herbs and feta cheese. Toss well to combine. Pour the balsamic vinaigrette over the salad and toss until all the ingredients are well dressed. Taste and adjust seasoning as needed.

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