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April 12, 2020 1 min read


  • 1 pound orzo pasta
  • ½ cup olive oil
  • ½ cup freshly squeezed lemon juice (3 lemons)
  • Inspiced Sel Gris
  • Inspiced Good Grecian
  • 2 cups cucumbers, diced
  • 3 cups cherry tomatoes, diced
  • ½ cup small diced red onion
  • ¾ cup kalamata olives seedless, cut in halves or sliced
  • 1 cup feta cheese, cubed or crumbled


  1. Fill a large pot with water, add 1 tablespoon of Sel Gris and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes. Drain and pour into a large bowl.

  2. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons Sel Gris and 1 teaspoon of Good Grecian. Pour over the hot pasta and stir well.

  3. Add the green onions, cucumber, tomatoes, onion, olives, 2 teaspoons Sel Gris, and 1 teaspoon Good Grecian. Toss well. Add the feta and stir.

  4. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, add more seasoning if necessary and bring back to room temperature before serving.

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