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| 1 1/2 Tasse | Orzo pasta |
| 1 | English cucumber, quartered, seeded and thinly sliced |
| 1/2 | Sweet onion (eg. Vidalia or Spanish) thinly sliced |
| 4 | Plum tomatoes, seeded and diced |
| 1/4 Tasse | dill fresh, chopped |
| 1/4 Tasse | fresh mint chopped |
| 2 Esslöffel | Chopped fresh oregano (or 1/2 tsp. dried) |
| 1/4 Tasse | olive oil |
| 1/4 Tasse | lemon juice |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 1/4 Tasse | Crumbled feta cheese (6 oz.) |
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Cook orzo in a large amount of boiling salted water for 6 minutes or just until tender. Drain and rinse under cold water. Drain well.
In a large mixing bowl, combine orzo, cucumber, onion, tomatoes, dill, mint, oregano, oil, lemon juice, salt and pepper. Toss well.
Add feta to salad. Let stand at room temperature for 30 minutes or refrigerate for up to 6 hours (remove from refrigerator 1 hour before serving.) Toss again before serving and adjust seasonings if necessary. Yield: 6 servings.
8 minutes Typed in MMformat by cjhartlin@email. Msn. Com
Passion for Fresh
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