Start to finish: 25 minutes Serves: 12
For the best value, buy the exact amount of olives for this salad from the bulk olive bar found in many larger grocers. For the dressing, use bottled lemon juice. It costs about $2 but contains the juice of around seven large lemons.
1 pound orzo pasta
¼ cup lemon juice
¼ cup extra-virgin olive oil
1 pound tomatoes, diced
1 seedless cucumber, quartered
lengthwise and cut into ½-inch
ª cup pitted Kalamata olives,
8 ounces feta cheese, crumbled
Salt and freshly ground black pepper, to taste
Bring a large pot of lightly salted water to a boil. Prepare the pasta according to package instructions. In a colander, drain the cooked pasta, then rinse with cold water and drain well. Set aside. Meanwhile, in a small bowl, whisk together the lemon juice and olive oil. Set aside. In a large bowl, combine the tomatoes, cucumber, olives, feta cheese and the reserved pasta. Add the dressing and toss well to coat. Season with salt and pepper.