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Orzo, Feta, and Tomato Salad with Marjoram Vinaigrette
- 1 pound orzo
- 1/4 cup fresh lemon juice
- 6 teaspoons finely chopped fresh marjoram
- 4 teaspoons Dijon mustard
- 1 teaspoon grated lemon peel
- 1/2 cup olive oil
- 1 1/2 cups crumbled feta cheese
- 3 green onions, thinly sliced
- 1 cup pitted Kalamata olives, quartered
- 24 ounces cherry tomatoes, stemmed, halved
Directions:View on Bon Appetit
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