Greek Orzo Salad
Source: combination of recipes
Dressing:
1 small clove garlic, minced
1/4 cup olive oil
2 T lemon juice
2 T red wine vinegar
salt, pepper to taste
Salad:
8 oz dry orzo, cooked, drained and cooled
4 roma tomatoes, seeded and diced, or equivalent grape tomatoes halved
1/4 - 1/2 cup chopped red onion
4 oz feta cheese, crumbled
1 cup Kalamata olives, halved
1 cup chickpeas, drained and rinsed
Directions:
Whisk all ingredients for the dressing together. Mix all ingredients for the salad, add dressing, chill for 1 hour.