Greek Orzo Salad With Tomatoes And Cucumbers In Lemon Dressing

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• Servings: 6
• 6 ounces orzo pasta
• 2 large ripe tomatoes, peeled seeded, and chopped
• 1 cucumber, peeled, seeded, and chopped
• 1 cup kalamata olive, pitted and chopped
• 4 green onions, including tender green tops, thinly sliced
• 1/2 cup crumbled feta cheese
• 3 tablespoons minced fresh oregano (or 1 t. dried oregano, crumbled)
• 2 eggs
• 1 lemon, zest of
• 1 large lemon, juice of
• 1/2 cup hot chicken stock
• 1/4 cup sour cream
• salt
• 1/2 teaspoon fresh ground pepper or 1/2 teaspoon black pepper

Recipe

• 1 cook the orzo by following the package directions for al dente.
• 2 drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
• 3 to make the dressing: beat the eggs together with the lemon zest and juice.
• 4 pour mixture into a small saucepan over low heat.
• 5 gradually add in the hot stock, stirring constantly, until all the stock is used.
• 6 continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
• 7 transfer mixture to a small bowl; set aside to cool.
• 8 when the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
• 9 transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
• 10 pour the cooled dressing over the mixture; toss gently to coat.
• 11 serve immediately or cover and refrigerate for up to 24 hours.
• 12 bring to room temperature before serving.