Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano

Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano
Photo by Scott Phillips


  • ½ small red onion, cut into small dice (about 2/3 cup)
  • 1/3 cup plus 2 Tbs. extra-virgin olive oil
  • 2 small Italian eggplants (about ¾ lb. total), sliced into ½-inch-thick rounds
  • Vegetable oil for the grill
  • ½ cup pitted, coarsely chopped Kalamata olives
  • ½ cup crumbled feta (2-½ oz.)
  • 1 medium red bell pepper, quartered, stemmed, and seeded
  • + 5 more ingredients
    • 8 oz. orzo (1-¼ cups)
    • 2 Tbs. red-wine vinegar
    • 1 Tbs. Dijon mustard
    • 3 Tbs. chopped fresh oregano
    • Kosher salt

In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes (or according to package directions). Drain but don’t rinse the pasta and pour it onto a rimmed baking sheet to cool evenly and q...

View full recipe at Fine Cooking


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