Description
This vibrant Mediterranean orzo salad bursts with fresh, zesty flavors, making it the perfect light and satisfying meal or side dish. Packed with colorful vegetables, tender orzo, and a tangy lemon-herb dressing, it’s a dish that brings sunshine to any table.
Ingredients
1.5 cups dry orzo pasta
1 pint cherry or grape tomatoes, halved
1 English cucumber, quartered lengthwise and diced
1/2 cup pitted Kalamata olives, roughly chopped
1/2 cup crumbled feta cheese
1/3 cup red onion, very finely diced
1/3 cup fresh parsley, finely chopped
For the Vinaigrette:
1/3 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
1 tablespoon red wine vinegar
1 clove garlic, minced into a paste
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
1. Boil salted water and cook orzo according to package directions until al dente.
2. Drain the orzo and rinse well with cold water to prevent clumping. Place the cooled orzo in a large bowl.
3. Prepare the vinaigrette by whisking together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, Dijon mustard, salt, and pepper until emulsified.
4. Add the halved tomatoes, diced cucumber, chopped olives, diced red onion, and chopped parsley to the bowl with the orzo.
5. Pour the vinaigrette over the salad ingredients.
6. Gently toss everything together until evenly coated with dressing.
7. Fold in the crumbled feta cheese.
8. Taste and adjust seasonings if needed.
9. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Don’t Overcook the Orzo: Follow the package directions carefully. Overcooked orzo can become mushy, which will negatively impact the texture of your salad.
Chop Veggies Uniformly: Aim for similar-sized pieces of your vegetables so they are easy to eat and distribute evenly throughout the salad.
Taste and Adjust: Before serving, always taste your salad and adjust the seasoning. You might need a little more salt, pepper, or a squeeze of lemon juice to brighten the flavors.
Fresh Herbs are Best: While dried herbs can be used in a pinch, fresh parsley and mint truly elevate this Mediterranean dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Mediterranean