Orzo Salad with Piknik Çiftlik Cheese
Made with orzo, sun-dried tomatoes, cucumber and olives, this easy salad is both light and satisfying. Finished with generous pieces of Piknik Çiftlik Cheese (60%), it can be served as a simple meal on its own or as a colourful addition to a shared table.
Products in this recipe
Ingredients
- 1 cup orzo
- 150 g Piknik Çiftlik Cheese (60%)
- 6–7 sun-dried tomatoes
- 1 cucumber
- 10–12 black or green olives
- 2 tbsp olive oil
- 1 tsp lemon juice
- Salt
- Freshly ground black pepper
- Fresh dill or parsley, optional
Directions
Soak the sun-dried tomatoes in hot water for 5–6 minutes. Once softened, drain them and cut them into small pieces.
Cook the orzo in a large pot of salted water until al dente. Drain and leave it to cool to room temperature.
Cut the cucumber into small cubes. If necessary, remove the stones from the olives and cut them in half.
Place the cooled orzo in a large bowl. Add the cucumber, sun-dried tomatoes and olives.
Drizzle over the olive oil and lemon juice. Season with salt and black pepper, then mix until evenly combined.
Crumble the Piknik Çiftlik Cheese (60%) into generous pieces and add it to the salad. Toss gently one final time so that the cheese keeps its shape.
Finish with finely chopped dill or parsley, if desired, and serve.
