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Bon Appétit

Greek Orzo and Shrimp Salad

4.3

(27)

Feta cheese, cucumber, tomato and fresh dell enliven this simple salad.

Recipe information

  • Yield

    Serves 20

Ingredients

1 1/2 1-pound boxes orzo (rice-shaped pasta)
1 1/2 bunches green onions, chopped
3/4 pound feta cheese, crumbled
3/4 cup chopped fresh dill
7 tablespoons fresh lemon juice
6 tablespoons olive oil
3 pounds uncooked medium shrimp, peeled, deveined
1 1/2 English hot house cucumbers, quartered lengthwise, cut crosswise into 1/4-inch-thick pieces
2 baskets cherry tomatoes, halved
1/2 English hothouse cucumber, sliced into rounds
Fresh dill sprigs

Preparation

  1. Step 1

    Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)

    Step 2

    Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.

TagsSaladOrzoPastaScallionOnionRoot VegetableVegetableFetaCheeseDairyDillHerbs & SpicesShrimpShellfishSeafoodCucumberCherry TomatoTomatoMainDinnerLunchNut FreeSimmerSummerBon Appétit
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