Description
A refreshing and vibrant Greek Orzo Salad combining tender orzo pasta with fresh vegetables, tangy feta cheese, and a zesty lemon-olive oil dressing. Perfect for a quick lunch or as a side dish for Mediterranean-inspired meals.
Ingredients
Dressing
- 1/3 cup olive oil
- 3 Tbsp fresh lemon juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Salad
- 1 1/4 cups (8 oz) dry orzo
- 1 cup (5 oz) crumbled feta cheese
- 1 medium English cucumber, diced
- 1 (10.5 oz) package grape tomatoes, halved
- 1/2 cup sliced kalamata olives (or 3/4 cup sliced black olives)
- 1/2 cup chopped red onion
- 3 Tbsp chopped fresh basil
- 3 Tbsp chopped fresh parsley
Instructions
- Prepare the dressing: In a medium mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, salt, and freshly ground black pepper. Set the dressing aside to allow flavors to meld.
- Cook the orzo: Cook the orzo pasta according to the package instructions until al dente or just one minute shy of fully cooked. Once done, drain the pasta and rinse it under cold water for about 10 seconds to stop the cooking process and cool it. Drain well to remove excess water.
- Toss the salad: In a large bowl, combine the cooked orzo, crumbled feta cheese, diced cucumber, halved grape tomatoes, sliced kalamata olives, chopped red onion, chopped fresh basil, and chopped fresh parsley. Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Chill and serve: Store the salad in the refrigerator for up to 2 days before serving to enhance the flavors and keep it fresh. Serve chilled or at room temperature as a delightful side or light meal.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes before serving.
- Use fresh herbs for vibrant taste; dried herbs can be substituted but reduce quantity accordingly.
- Substitute feta with vegan cheese alternatives to make this salad vegan-friendly.
- Be careful not to overcook the orzo to maintain a pleasant texture.
- Add a splash of red wine vinegar for an extra tangy kick if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
