Greek Orzo Salad with Crispy Feta

Just in the nick of time for Labor Day Weekend,

 a salad that's easy to make and fun to eat.

A little bit of the Mediterranean, with a twist...

It's got all the "usual suspects" of a Greek pasta salad -

Orzo, Kalamata Olives, Tomatoes, Cucumbers and Oregano...

but topped with  crispy, creamy, crunchy Feta cheese,  

it's something special, that will have you yelling, 

 Opa!

To make the crispy Feta topping, 

lightly coat small a non-stick pan with olive oil and add about an ounce feta crumbles 

(or 1/4th of 4 ounce container)

Heat over medium high heat until the cheese starts to melt and brown, about 1 minute.

As it melts, I divide the cheese into small piles with a rubber spatula, t

hen once it is browning, flip the cheese so the other side gets brown. 

It cooks very quickly and be careful as it tends to pop and splatter. 

Once it is golden, 

scoop out of pan and place on paper towel to cool.

The savory feta adds just the right crunch and saltiness to the other flavors.

Who's ready for a bite?

Greek Orzo Salad with Crispy Feta

1 lb box of Orzo Pasta

1 pint of cherry tomatoes, quartered

1 jar Kalamata pitted olives halved

2 English cucumbers, halved lengthwise then sliced

1 tablespoon fresh oregano leaves

1 4 oz container of crumbled feta, fried according to directions above

1 bottle of Trader Joe's Greek Style Feta Dressing (my favorite easy alternative to making it) 

or

in a blender combine:

5 Tablespoons Red Wine Vinegar

10 Tablespoons Light Olive Oil

1/4 cup crumbled Feta

Cook Orzo according to directions package directions, drain, drizzle with a little olive oil and cool.  Mix with tomatoes, olives, cucumbers, oregano and dressing.  Chill salad in refrigerator then top with  crispy feta before serving.

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