(This is an old recipe that had been removed from the site but I am archiving the printer-friendly version here at the request of someone who was a fan of the recipe.)


1/2 lb. (1 1/4 cup) whole wheat orzo
1 tsp. lemon zest
2 T fresh-squeezed lemon juice
2 tsp. Dijon Mustard
1/4 cup extra virgin olive oil
1 T + 2 tsp. finely chopped marjoram (or use basil or fresh oregano)
1/2 cup crumbled Feta
2 green onions, thinly sliced
1/2 cup Kalamata olives, cut into fourths lengthwise
1 cup cherry tomatoes, cut into halves
salt and fresh ground black pepper to taste


Bring 2 quarts water to boil in a large pot, add a generous amount of salt, then add orzo and cook at a low boil for exactly 8 minutes. (Or check your package for cooking time if not using whole wheat orzo.) Drain the orzo and let cool while you prep other ingredients.

Wash marjoram (or other herbs) and spin dry or dry with paper towels, then finely chop enough to make 1 T + 2 tsp. chopped herbs. Zest the skin of a lemon and measure 1 tsp. lemon zest. Mix together the lemon juice, lemon zest, and Dijon mustard, whisk in the olive oil, then stir in 1 T chopped marjoram.

Put drained and cooled orzo into a medium-sized salad bowl. Add crumbled Feta, sliced green onions, and Kalamata olives, then add all but 2 T of the herb vinaigrette and gently stir the mixture together. Let sit at room temperature while you prep tomatoes.

Cut tomatoes in half, combine with the other 2 T of dressing, and let the combined salad and tomatoes marinate separately for 15-30 minutes. To serve, stir tomatoes with vinaigrette into the salad, add the 2 tsp. chopped marjoram, and gently combine. Season to taste with salt and fresh ground black pepper and serve immediately.

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