Description
A vibrant and refreshing Greek Orzo Salad featuring tender orzo pasta, tangy feta cheese, briny Kalamata olives, crisp cucumber, and a zesty lemon-oregano dressing. Perfect for a light lunch or as a side dish for Mediterranean-inspired meals.
Ingredients
Scale
Salad Ingredients
- 1 1/2 cups orzo pasta
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cucumber, diced
- 1/2 red onion, finely chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and add the orzo pasta. Cook according to package directions until al dente, usually about 8-10 minutes. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool the orzo.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo pasta, sliced Kalamata olives, crumbled feta cheese, diced cucumber, and finely chopped red onion. Gently mix to combine all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper until the dressing is well emulsified and flavorful.
- Toss the Salad: Pour the dressing over the combined salad ingredients. Toss thoroughly but gently to ensure the orzo salad is evenly coated with the dressing and flavors are well distributed.
- Serve: Chill the salad in the refrigerator for at least 15 minutes if preferred, or serve immediately at room temperature. This salad is best served cold or at room temperature for the freshest taste.
Notes
- Use gluten-free orzo if gluten sensitivity is a concern.
- For added protein, consider adding grilled chicken or chickpeas.
- Adjust the amount of lemon juice and oregano according to taste preferences.
- Can be prepared a day in advance and refrigerated; flavors will meld beautifully.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
