Description
This refreshing Greek Orzo Salad combines tender orzo pasta with crisp cucumbers, juicy grape tomatoes, tangy feta cheese, and briny kalamata olives, all tossed in a zesty lemon-garlic olive oil dressing. It's a quick and vibrant Mediterranean-inspired dish perfect for summer lunches, picnics, or a healthy side at dinner.
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 the olive oil, fresh lemon juice, minced garlic, and season with salt and freshly ground black pepper to taste. Set the dressing aside to allow flavors to meld.
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente, about 1 minute less than recommended. Drain the orzo and rinse briefly under cold running water for about 10 seconds to cool it down. Drain well to remove excess water.
- Assemble the Salad: In a large bowl, combine the cooked orzo, crumbled feta cheese, diced cucumber, halved grape tomatoes, sliced kalamata olives, chopped red onion, fresh basil, and fresh parsley. Toss the ingredients gently to mix them evenly.
- Add the Dressing: Pour the prepared lemon-garlic olive oil dressing over the salad. Toss everything thoroughly to ensure all components are evenly coated with the dressing.
- Chill and Serve: For best flavor, refrigerate the salad for at least 30 minutes before serving. Store leftovers in the refrigerator for up to 2 days.
Notes
- You can customize the olives to your preference by substituting kalamata with black or green olives.
- Ensure orzo is slightly undercooked to maintain a firm texture after chilling.
- The salad can be made a few hours in advance to allow flavors to blend well.
- Great served alone as a light meal or as a side with grilled meats or seafood.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
