logo
Food Advertising by

Blogging Marathon# 60: Week 2/ Day 1

Theme: Take-Away dishes from Metropulos, Santa Barbara

Dish: Greek Orzo Salad

My theme for this week’s blogging marathon is very interesting. Valli gave us a list of 10 best take-out restaurants in 3 travel destinations. We had to pick a destination and a restaurant from that list and cook 3 dishes for the week.

After a lot of browsing, I chose Metropulos restaurant from Santa Barbara. It is a fine foods market that sells amazing sandwiches, paninis and a ton of gourmet specialty food items. After reading about the place I have added it to my bucket list of places to visit 🙂

Their menu had a ton of dishes that I wanted to try but I found some that I really wanted to make on their catering menu. So for the first day, I made this quick and easy Greek Orzo salad. It is packed with veggies and herbs and tasted very good. The dressing is light and fresh and does not weigh the salad down.

Salad tasted good when served right away, but tasted even better after a few hours. I think this will make a great dish to make for a potluck, picnic and lunch boxes.

Print Recipe
Greek Orzo Salad Yum
This Greek style Orzo Salad is packed with veggies and herbs. It is great to pack for lunches or for picnics.
Greek Orzo Salad
Course salad
Cuisine greek
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1 cup Orzo
  • 1 cup Artichokes , drained and chopped
  • ½ cup Kalamata Olives
  • 1 cup Cherry Grape Tomatoes or , halved
  • 1 Cucumber Medium , seeded and diced
  • 4 Green Onions , chopped
  • 1/3 cup Parsley Fresh , chopped
  • ¼ cup Olive oil
  • 2 tsps Dijon Mustard
  • 3 tbsps White wine vinegar
  • 3 tbsps Dill Fresh , finely chopped
  • 3 tbsps Parsley Fresh , finely chopped
  • Feta Cheese As needed , for garnish
  • To taste Salt Pepper &
Course salad
Cuisine greek
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1 cup Orzo
  • 1 cup Artichokes , drained and chopped
  • ½ cup Kalamata Olives
  • 1 cup Cherry Grape Tomatoes or , halved
  • 1 Cucumber Medium , seeded and diced
  • 4 Green Onions , chopped
  • 1/3 cup Parsley Fresh , chopped
  • ¼ cup Olive oil
  • 2 tsps Dijon Mustard
  • 3 tbsps White wine vinegar
  • 3 tbsps Dill Fresh , finely chopped
  • 3 tbsps Parsley Fresh , finely chopped
  • Feta Cheese As needed , for garnish
  • To taste Salt Pepper &
Greek Orzo Salad
Instructions
  1. Cook orzo according to package instructions which is same as any other pasta. Bring a pot of water to boil, add orzo and boil for 7~9 minutes. Drain and set aside.
  2. In the meantime, whisk olive oil, mustard, vinegar, salt and pepper in a small bowl.
  3. To the cooked orzo, add chopped artichokes, olives, tomatoes, green onions, dill, parsley and the dressing. Toss, taste and adjust the seasoning. Sprinkle with feta cheese and serve.
    To the cooked orzo, add chopped artichokes, olives, tomatoes, green onions, dill, parsley and the dressing. Toss, taste and adjust the seasoning. Sprinkle with feta cheese and serve.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 60.

Share this Recipe

15 thoughts on “Greek Orzo Salad”

  1. The salad looks very refreshing .I have to look u for the ingredients but I would definitely try it.Pictures are great as usual.

  2. Wat a healthy and super filling salad, i dont mind having this salad for my today’s lunch..Breathtaking clicks there.

  3. The salad just looks amazing. I have always wanted to try a salad with orzo and this is something I would be making soon.

Leave a Reply

Your email address will not be published. Required fields are marked *