Description
A refreshing and flavorful Greek Orzo Salad combining tender orzo pasta with tangy feta, briny Kalamata olives, crunchy cucumber, and a zesty lemon-oregano dressing. Perfect as a light lunch or a vibrant side dish for any Mediterranean meal.
Ingredients
Salad
- 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
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook Orzo: Cook the orzo pasta according to the package directions until al dente. Once done, drain the pasta and rinse under cold water to stop the cooking process and cool the orzo for the salad.
- Combine Salad Ingredients: In a large bowl, mix together the cooled orzo, sliced Kalamata olives, crumbled feta cheese, diced cucumber, and finely chopped red onion to create the base of the salad.
- Prepare Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper until well combined to create a bright and flavorful dressing.
- Toss Salad: Pour the prepared dressing over the orzo salad mixture, then toss gently to ensure all ingredients are evenly coated with the lemon-oregano dressing.
- Serve: Serve the Greek Orzo Salad chilled or at room temperature for a delicious and refreshing dish perfect for any occasion.
Notes
- For extra freshness, add chopped fresh parsley or mint.
- You can substitute lemon juice with red wine vinegar for a different tang.
- Optional additions include cherry tomatoes or bell peppers for more color and crunch.
- Keep the salad refrigerated if serving later to maintain freshness.
