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Ingredients

• 5 cups cooked orzo
• 1 large cucumber, peeled, seeded, and diced
• 3 plum tomatoes, seeded and diced
• 1 medium red onion, small diced
• 20 pitted kalamata olives, cut into quarters
• 1 14-ounce can artichoke hearts (give or take), cut into eighths
• 1/4 to 1/3 cup fresh parsley, chopped
• 1/3 cup extra virgin olive oil
• 1 large lemon, halved
• 1/2 tablespoon kosher salt
• Freshly ground black pepper
• 3 or 4 ounces reduced fat feta cheese, crumbled

Description

Serious Eats