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- 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - ½ red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - ½ cup feta cheese, crumbled - ¼ cup fresh parsley, chopped When you gather these fresh ingredients, you set the stage for a bright and tasty salad. The orzo pasta forms the base, holding onto all the flavors. Cherry tomatoes add sweetness and color. Cucumbers bring a nice crunch, while bell peppers add a hint of sweetness. The red onion offers a bite that contrasts well with the other veggies. Kalamata olives give a briny kick that is just delightful. Finally, feta cheese adds creaminess, and fresh parsley gives a pop of green. - ¼ cup extra-virgin olive oil - 3 tablespoons fresh lemon juice - 1 teaspoon lemon zest - Salt and pepper to taste The pantry ingredients are simple yet vital. Extra-virgin olive oil serves as the heart of the dressing. It adds richness and helps blend the flavors. Fresh lemon juice and lemon zest bring bright acidity, making each bite refreshing. Salt and pepper are essential for enhancing all the tastes in your salad. Use them wisely to make the flavors sing. {{ingredient_image_2}} To start, bring 2 cups of vegetable broth or water to a rolling boil in a medium saucepan. This step is key for cooking the orzo just right. You want to use enough liquid so the pasta cooks evenly. Once it boils, add 1 cup of orzo pasta. Cook it for about 8 to 10 minutes. Check the package for exact times, as it can vary. The orzo should be al dente, which means it has a slight bite. After cooking, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This helps cool it down and keeps it from getting mushy. Set the orzo aside for later. Next, it’s time to chop your fresh veggies. Use a sharp knife for clean cuts. Dice 1 cucumber and chop ½ a red onion finely. Cut 1 cup of cherry tomatoes in half, and dice 1 bell pepper. You can choose red or yellow bell peppers based on your taste. Put all these chopped veggies into a large mixing bowl. Also, add 1 cup of pitted and halved Kalamata olives. Use a spatula or wooden spoon to mix everything well. This helps the flavors blend evenly. Now, let’s make the dressing. In a small bowl, whisk together ¼ cup of extra-virgin olive oil, 3 tablespoons of fresh lemon juice, and 1 teaspoon of lemon zest. This mix brings bright flavors to the salad. Add a generous pinch of salt and pepper to taste. Whisk until the dressing is smooth. If you want, you can adjust the flavors to your liking. Add more lemon juice for tang or more salt for flavor. Once ready, pour the dressing over the orzo and veggie mix. Gently toss everything together to coat. Be careful not to break the feta when you add it later. This simple dressing really elevates the dish! To make a great Greek lemon orzo salad, you need to cook the orzo just right. Cook it al dente. This means it should be firm but not hard. When you cook orzo, follow the package instructions. Usually, it takes about 8-10 minutes in boiling broth or water. After cooking, cool the orzo quickly. Rinse it under cold water right after draining. This stops the cooking process and keeps the pasta from getting mushy. Let the salad sit for a while to allow flavors to blend. I suggest letting it marinate for at least 15 minutes. This simple step makes a big difference. The oil and lemon juice soak into the pasta and veggies, enhancing taste. Adjusting the seasoning is also key. After mixing in the dressing, taste your salad. You can add more salt or pepper if needed. Start with a little and add more as you go. For serving, think about how to make your salad eye-catching. Use a large, colorful platter or individual bowls. This makes it feel special. Garnish with fresh parsley and lemon wedges for a pop of color. This not only looks good but adds a fresh flavor with each bite. A simple touch can elevate your dish and impress your guests. Pro Tips Use Fresh Ingredients: Opt for the freshest vegetables and herbs you can find to enhance the salad's flavor and nutrition. Cook Orzo Perfectly: Ensure the orzo is cooked al dente for the best texture; it should have a slight bite to it. Chill Before Serving: Letting the salad sit for at least 15 minutes or refrigerating it for a couple of hours allows the flavors to meld beautifully. Customize Your Add-Ins: Feel free to add other ingredients like grilled chicken, chickpeas, or artichokes for a heartier salad. {{image_4}} You can change up the vegetables in this salad. Try using zucchini or radishes for a twist. If you want a different cheese, try goat cheese instead of feta. Both options add a unique flavor. For a gluten-free option, look for orzo made from rice or quinoa. These swaps keep the salad fresh and fun. Want to cut down on fat? Use less olive oil and add more lemon juice. You can also skip the cheese or use a low-fat version. If you need a vegan option, leave out the feta. Instead, try using avocado for creaminess. These changes keep it light without losing flavor. Adding protein makes this salad more filling. You can use grilled chicken for a hearty meal. Chickpeas are a great plant-based choice, too. They add texture and nutrients. If you prefer tofu, try marinating it in lemon juice and herbs. Each protein pairs well with the salad's bright flavors. To keep your Greek lemon orzo salad fresh, store it in an airtight container. Make sure the salad cools to room temperature before sealing it up. This helps to prevent condensation, which can make your salad soggy. The salad stays fresh in the fridge for up to three days. If you plan to eat it later, leave the feta cheese and dressing off until serving. This keeps the salad crisp and flavorful. I don’t recommend freezing this salad because the texture of the orzo and vegetables can change. However, if you must freeze it, use a freezer-safe container. Keep in mind that the olives and feta may not taste the same after thawing. If you freeze it, thaw in the fridge overnight. Reheat gently in the microwave, but consider adding fresh herbs and lemon juice to revive the flavor. Can I prepare this salad in advance? Yes, you can make this salad ahead of time. It tastes even better after chilling. Just store it in the fridge for a few hours. The flavors get a chance to mix well. What is the best way to store leftover salad? For storing leftovers, place the salad in an airtight container. Keep it in the fridge. It should stay fresh for about 2-3 days. Is this salad suitable for vegans? This salad is not vegan due to feta cheese. To make it vegan, simply skip the cheese. You can add avocado for creaminess instead. What are the calorie counts per serving? This salad has about 250 calories per serving. This may vary based on the exact ingredients used. How can I substitute orzo? You can use quinoa or rice instead of orzo. Both options offer a different texture but still taste great. Can I use dried herbs instead of fresh parsley? Yes, you can use dried herbs. Use about one-third of the amount called for fresh. Dried herbs are stronger in flavor, so be careful not to overdo it. You learned how to make a fresh and tasty Greek Lemon Orzo Salad. We covered important ingredients like orzo, fresh veggies, olive oil, and spices. I shared step-by-step cooking tips to get the best texture and flavor. Lastly, I provided storage tips and answered common questions. I hope you feel ready to try this healthy salad. Enjoy making it your own—your plate is a blank canvas!

Greek Lemon Orzo Salad

A refreshing and vibrant salad featuring orzo pasta, fresh vegetables, olives, and feta cheese, dressed with a zesty lemon vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups vegetable broth (or water)
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced
  • 1 unit bell pepper (red or yellow), diced
  • 0.5 unit red onion, finely chopped
  • 1 cup Kalamata olives, pitted and halved
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • to taste Salt and pepper

Instructions
 

  • Start by bringing the vegetable broth (or water) to a rolling boil in a medium saucepan.
  • Once boiling, add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes, until it reaches an al dente texture.
  • After cooking, drain the pasta in a colander and rinse it under cold water to prevent further cooking and to cool it down. Set aside.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and halved Kalamata olives. Use a spatula or wooden spoon to mix the ingredients thoroughly.
  • Add the cooled orzo to the vegetable mixture in the bowl, ensuring an even distribution of all ingredients.
  • In a separate small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, and a generous pinch of salt and pepper. Mix well to create a smooth dressing.
  • Pour the dressing over the orzo salad, and gently toss everything together. Make sure all components are well-coated in the dressing.
  • Carefully fold in the crumbled feta cheese and chopped fresh parsley, taking care not to break up the feta too much.
  • Taste the salad and adjust the seasoning with additional salt and pepper as preferred.
  • Allow the salad to sit for at least 15 minutes at room temperature so the flavors can meld together. For a chilled option, refrigerate for up to 2 hours before serving.

Notes

Allow the salad to sit for at least 15 minutes before serving to enhance the flavors. For a chilled option, refrigerate for up to 2 hours.
Keyword Greek, healthy, orzo, salad, vegetarian