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- 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, finely chopped - ½ cup Kalamata olives, pitted and sliced - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, chopped Orzo pasta is the star of this salad. It’s small and rice-shaped, making it perfect for mixing with fresh veggies. Cherry tomatoes bring a burst of sweetness. The diced cucumber adds a crisp bite. Red onion gives it a sharp flavor. Kalamata olives add a salty touch, and feta cheese ties everything together with its creamy texture. Fresh parsley adds a pop of color and freshness. - ¼ cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste The dressing is simple but packed with flavor. Olive oil gives it richness and smoothness. Fresh lemon juice brightens the dish with a zesty kick. Dried oregano adds an earthy note. Salt and pepper balance the flavors. Together, they make the salad sing. - Extra parsley - Lemon wedges - Kalamata olives Garnishes can elevate your dish. Adding extra parsley offers a fresh look. Lemon wedges let guests add more zing as they like. Kalamata olives can be placed on top for an eye-catching finish. These touches make the salad even more inviting. {{ingredient_image_2}} To start, bring 4-5 quarts of salted water to a rapid boil. This salt helps flavor the orzo. Add 1 cup of orzo pasta to the pot. Cook it for about 8-10 minutes. You want it al dente, which means it should be firm to bite. After cooking, drain the orzo in a colander. Rinse it under cold water to stop the cooking process. This helps keep the pasta from getting mushy. While the orzo cooks, chop your fresh veggies. Take 1 cup of cherry tomatoes and slice them in half. Dice 1 cucumber into small pieces. Finely chop ½ red onion. Slice ½ cup of Kalamata olives. Finally, chop ¼ cup of fresh parsley. In a large bowl, mix all these veggies together. The colors will pop, making the salad look bright and fresh. In a small bowl, whisk together ¼ cup of olive oil and 2 tablespoons of lemon juice. Add 1 teaspoon of dried oregano. Season with salt and pepper to taste. Whisk until everything blends well. Taste your dressing and adjust the flavors if needed. You can add more lemon juice for a tangy kick or extra salt for flavor. Once the orzo is cooled, add it to the bowl with your mixed veggies. Pour the dressing over the orzo and vegetables. Toss gently to coat everything evenly. Now, carefully fold in 1 cup of crumbled feta cheese. Be gentle so the feta keeps its shape and doesn't break apart too much. For the best taste, cover the salad and chill it in the fridge for at least 30 minutes. This allows the flavors to blend nicely. When you're ready to serve, present it in a large, shallow bowl. For a special touch, sprinkle with extra parsley and add a few Kalamata olives on top. You can also offer lemon wedges on the side for a fresh squeeze. Enjoy your delicious Greek Orzo Salad! To avoid mushy pasta, start with plenty of salted water. I use about 4-5 quarts for 1 cup of orzo. When the water boils, add the orzo and stir it. Cook it for only 8-10 minutes. You want it al dente, which means it should still have a firm bite. Once done, drain the orzo quickly and rinse it under cold water. This stops the cooking and keeps it from getting mushy. For a tasty twist, add spices and herbs. I love using dried oregano in this salad. It gives a nice, warm flavor. You can also try adding a sprinkle of fresh dill or basil for extra depth. When mixing the dressing, don’t forget to adjust the salt and pepper to your taste. A bit of lemon zest can brighten the flavors, too! How you serve the salad can make a big difference. For a family-style meal, use a large bowl. This invites everyone to dig in. If you prefer individual servings, use small bowls. Garnish each serving with a sprinkle of extra parsley and a few olives for a pop of color. Serve lemon wedges on the side for a fresh squeeze right before eating. This makes the salad look even more inviting! Pro Tips Cook Orzo Perfectly: Make sure to cook the orzo until it is al dente, which means it should still have a slight bite to it. This will prevent the pasta from becoming mushy in the salad. Customize Your Veggies: Feel free to add or substitute other vegetables such as bell peppers, radishes, or even artichokes for added flavor and color to your salad. Make Ahead: This salad tastes even better the next day as the flavors meld together. Prepare it a day in advance for a quick and delicious meal. Garnish Smartly: Garnish with extra feta or a sprinkle of pine nuts just before serving to add an appealing crunch and enhance the visual appeal of the dish. {{image_4}} Gluten-free options: You can use gluten-free orzo made from rice or quinoa. This swap keeps the dish tasty and light. Always check the packaging to ensure it meets your needs. Vegan alternatives: To make this salad vegan, skip the feta cheese or use tofu feta. You can also add extra veggies for creaminess. Try avocado or a sprinkle of nutritional yeast for a cheesy flavor without dairy. Alternative cheeses and vegetables: If you don't have feta, try goat cheese or even ricotta for a different taste. For veggies, bell peppers or arugula can add a nice crunch. Adding proteins like chicken or shrimp: For a heartier meal, add grilled chicken or shrimp. Cook them separately and toss them in at the end. This makes the salad more filling and satisfying. Suggested Mediterranean add-ins: Consider adding sun-dried tomatoes, artichokes, or roasted red peppers. These ingredients boost flavor and color, making the salad even more appealing. Regional variations of Greek orzo salad: Different regions have unique twists. In Crete, you might find nuts or raisins added for sweetness. In other areas, they may include capers or different herbs, like dill or mint, for a fresh taste. Each variation brings something special to the table. Your Greek Orzo Salad stays fresh in the fridge for about 3-5 days. Store it in a tight container to keep it crisp. I recommend using a glass or plastic container with a lid. This blocks air and helps keep flavors strong. You can freeze Greek Orzo Salad, but keep in mind that some ingredients may change texture. If you freeze it, use an airtight container or freezer bag. Label it with the date to track freshness. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. To refresh leftovers, simply take out the salad and let it sit at room temperature for about 20 minutes. If you want it warm, gently heat it in a pan on low heat. Stir often to avoid burning. You can also add a splash of olive oil or lemon juice for extra flavor. Enjoy it as is or add fresh veggies to boost taste! You can add protein to your Greek Orzo Salad. Here are some great options: - Grilled chicken: It adds flavor and texture. - Shrimp: Cooked and tossed in give a nice touch. - Chickpeas: They are hearty and provide a plant-based option. - Hard-boiled eggs: Chopped eggs add creaminess and protein. Adding these proteins makes the salad more satisfying. You can mix and match based on what you like. Yes, you can prep your Greek Orzo Salad ahead. Here are some best practices for prep: - Cook the orzo and veggies in advance. - Store them separately until ready to serve. - Mix the salad a few hours before eating. This lets the flavors blend well. - Keep the dressing in a jar. Add it just before serving to keep things fresh. This way, you save time and enjoy great taste. Greek Orzo Salad pairs well with many dishes. Here are some great options: - Grilled meats: Chicken, lamb, or fish work great. - Roasted vegetables: They add color and flavor. - Pita bread: Serve it warm with some dips. - Wine: A crisp white wine complements the salad nicely. These pairings enhance your meal and make it more enjoyable. No, orzo pasta is not gluten-free. It is made from wheat. However, you can find gluten-free orzo options made from rice or corn. These alternatives work well in any recipe. Always check labels to be sure! This blog post covers how to make a tasty Greek Orzo Salad. We looked at the main ingredients like orzo, fresh veggies, and feta cheese. I gave you steps to cook the orzo, prep the vegetables, and mix the dressing. I shared tips for perfect cooking and serving ideas too. In the end, this dish is versatile. You can change it up based on your needs. Enjoy making this easy and delicious salad at home!

Mediterranean Orzo Delight

A refreshing and colorful salad featuring orzo pasta, fresh vegetables, and a tangy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced
  • 0.5 unit red onion, finely chopped
  • 0.5 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • In a large pot, bring 4-5 quarts of salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions, usually for about 8-10 minutes, or until al dente.
  • While the orzo cooks, prepare your fresh vegetables. In a spacious mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, and chopped parsley. Mix well to combine.
  • In a separate small bowl, whisk together the olive oil, freshly squeezed lemon juice, dried oregano, and a pinch of salt and pepper to form a tangy dressing. Adjust the seasoning according to your taste.
  • Once the orzo is cooked, drain it in a colander and rinse under cold water to halt the cooking process and cool it down. Allow it to drain thoroughly to prevent excess water from diluting the salad.
  • Add the cooled orzo to the bowl of prepared vegetables. Drizzle the dressing over the top of the orzo and vegetables, tossing gently to ensure everything is evenly coated.
  • Carefully fold in the crumbled feta cheese, making sure to mix it in without breaking it up too much to preserve its texture.
  • Taste your Mediterranean masterpiece and adjust the seasoning as needed, adding extra salt, pepper, or lemon juice for additional flavor.
  • For the best flavor experience, cover the salad and chill it in the refrigerator for at least 30 minutes, allowing the ingredients to meld beautifully.

Notes

For an inviting presentation, serve in a large bowl or individual portions with extra parsley and olives.
Keyword Mediterranean, orzo, salad, vegetarian