Greek Orzo salad with Greek vinaigrette (Thug Kitchen 101 recipe

Salad: 1 lb. Cooked Orzo 2 c. Cucumber, cut into quarter moons 2 c. Chopped tomato ½ c. Chopped red onion ¼ c. Minced dill ⅓ c. Kalamata olives (opt.) Vinaigrette: 2 cloves minced garlic ½ tsp. Dried basil ½ tsp. Oregano ½ tsp. Salt ½ tsp. Black pepper ½ tsp. Dijon mustard ½ c. Red wine vinegar ½ c. Olive oil Mix all ingredients of salad in bowl. Add vinaigrette. Serve immediately cold. Note I usually will double the vinaigrette and add half to the salad in the morning (I usually premake this) to allow everything to soak in. The other half I keep out just in case somebody wants more.

bon appetit