3 cups orzo pasta, cooked and cooled
1 cup cucumber, cubed (250ml)
3 x green onions, chopped
3/4 cup of feta cheese, crumbled (187ml)
1/2 cup black olive, pitted and diced (125ml)
2 tbsp olive oil (30ml)
Juice of 2 lemons
1 tbsp fresh oregano, chopped (15ml)
3 tbsp parsley, chopped (45ml)
1 tsp garlic, diced (5ml)
Pepper and kosher salt to taste
Combine all of the ingredients together in a large bow and toss gently. Refrigerate for at least 1 hour up to 24 hours before serving.
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