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