Ingredients:
- 1 cup of cherry tomatoes, diced
- 2 Persian, cucumbers, diced
- 2 tbsp Feta cheese
- Optional: diced parsley to garnish
For the dressing:
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp salt, more to taste
Instructions:
- Cook your orzo according to the package. Strain the orzo and toss with 1 Tbsp of olive oil to prevent the orzo from sticking together. Transfer the orzo to the fridge to cool.
- Preheat your oven to 375. Transfer the Chef Hak’s Mediterranean Veggies to a sheet pan and roast for 15-20 minutes.
- Dice your cucumbers and tomatoes while the veggies are roasting.
- Combine the orzo with the diced cucumbers, tomatoes, olives, and feta. Add in the roasted veggies.
- Whisk the ingredients for the dressing together in a small bowl, then pour over the salad mixture.
- Mix well and store in the fridge!