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- 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced into small cubes - 1/2 red onion, finely chopped - 1/2 cup kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled into small pieces - 1/4 cup extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped, for garnish For this Greek Orzo Salad, you will need simple and fresh ingredients. The orzo pasta gives the salad its base. The cherry tomatoes add sweetness and color. You should use a crunchy cucumber for a nice texture. A finely chopped red onion brings a soft bite. The kalamata olives give a briny flavor. Crumbled feta cheese adds a creamy touch. The dressing makes this dish shine. Extra virgin olive oil gives rich flavor. Fresh lemon juice adds brightness. Dried oregano brings a hint of earthiness. Don’t forget to season with salt and black pepper. Fresh parsley garnishes the salad. It adds color and a fresh taste. Gather these ingredients to create a fresh and vibrant dish. Each bite is a burst of flavor, perfect for any meal. {{ingredient_image_2}} To start, bring 2 cups of water to a rolling boil. Add 1 cup of orzo pasta to the pot. Cook the orzo for 8 to 10 minutes. Check the package for al dente timing. Once done, drain the orzo in a colander. Rinse it under cold running water to cool it down. While the orzo cooks, chop 1 cup of cherry tomatoes in half. Dice 1 cucumber into small cubes. Finely chop 1/2 of a red onion. Slice 1/2 cup of kalamata olives and crumble 1/2 cup of feta cheese. These fresh veggies bring a bright taste to the salad. In a large mixing bowl, combine the cooled orzo with the chopped tomatoes, diced cucumber, onion, olives, and feta. Gently stir everything together. Make sure the ingredients are evenly mixed for the best flavor. For the dressing, grab a small bowl. Whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, and 1 teaspoon of dried oregano. Add a sprinkle of salt and black pepper. Taste and adjust the seasoning if needed. The dressing should be light and flavorful. Pour the dressing over the orzo and veggie mix. Use a gentle folding motion to toss the salad. This helps ensure all ingredients are coated in the dressing. The flavors will blend nicely as you mix. Before serving, sprinkle fresh parsley over the salad. This adds a nice touch of color. You can serve the salad right away or chill it in the fridge for 30 minutes. Chilling helps the flavors meld together beautifully. Serve it in a nice bowl for an appealing presentation. Enjoy your refreshing Mediterranean delight! To make a great orzo salad, cook the orzo just right. Start by boiling water and adding one cup of orzo pasta. Cook it for 8-10 minutes until it is al dente. This means it should be firm, not mushy. Drain the orzo in a colander. Rinsing orzo is very important. Rinse it under cold water. This stops the cooking process and cools it down. It also helps remove extra starch, which can make your salad sticky. Adjusting seasoning is key to a tasty salad. Start with salt and black pepper, then taste as you go. If you want more flavor, add more salt or pepper to suit your taste. You can also add herbs and spices. Fresh parsley gives a nice touch. You can try basil or mint for a different flavor. Dried oregano works well too. Experiment with what you like! Greek Orzo Salad is great for many occasions. It makes a perfect side dish at barbecues or picnics. You can serve it at family gatherings or potlucks too. Pair it with grilled chicken or fish for a complete meal. It also goes well with other Mediterranean dishes like hummus or tzatziki. Enjoy your delicious salad any time! Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your salad. Chill Before Serving: For a more flavorful dish, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Customize Your Add-ins: Feel free to add other ingredients like bell peppers, artichokes, or chickpeas for a personal twist on this Mediterranean classic. Perfect Your Dressing: Adjust the acidity and seasoning of your dressing to your taste by adding more lemon juice or herbs as desired. {{image_4}} You can easily switch up ingredients to fit your diet. If you need gluten-free options, use gluten-free orzo pasta. Many brands offer this now, making it easy to enjoy the salad without gluten. For a dairy-free option, try using a dairy-free feta cheese. There are tasty brands out there that mimic the flavor and texture of real feta. Want to add some protein? You can mix in grilled chicken or shrimp. Chickpeas are also a great choice for a hearty option. They add protein and texture without meat. You can also play with seasonal vegetables. Try adding bell peppers in summer or roasted butternut squash in fall. Each season brings new flavors to explore. Feel like trying something new? You can incorporate different regional ingredients. For example, use sun-dried tomatoes for a richer flavor or fresh herbs like mint for a twist. Mediterranean twists often add capers or artichokes for a unique taste. Each change gives the salad a new vibe while keeping it fresh and fun! To store Greek Orzo Salad, place it in an airtight container. Make sure it is completely cool before sealing. This helps keep moisture out and preserves freshness. Store it in the refrigerator. The salad stays good for about 3 to 5 days. Look for signs of spoilage. If the salad smells off or if you see mold, it’s best to throw it away. A change in color can also be a sign that the salad is no longer fresh. Freezing Greek Orzo Salad is not ideal. The texture of the orzo and vegetables can change. If you must freeze it, use a freezer-safe container. Leave some space at the top, as the salad may expand. To thaw, move it to the fridge overnight. This helps maintain some flavor. However, expect the veggies to lose their crunch. The flavors may also become less bright after freezing. When reheating Greek Orzo Salad, do it gently. You can use a microwave or a pan on low heat. Add a little olive oil or lemon juice to help revive the flavors. Avoid high heat, as this can make the orzo mushy. Serve it warm or at room temperature for the best taste. Adding fresh parsley right before serving can brighten it up. Yes, you can make Greek Orzo Salad a day in advance. This helps the flavors blend better. Just keep it in the fridge until you’re ready to serve. If you plan to make it more than a day ahead, skip adding fresh parsley until serving. This keeps it looking fresh. If you don't have feta, you can use goat cheese or ricotta. Both add a creamy touch. For a dairy-free option, try almond or cashew cheese. These add flavor without dairy. Orzo pasta is made from wheat, so it is not gluten-free. To make this salad gluten-free, use gluten-free orzo. Many brands offer this option. You can also use quinoa or rice for a tasty alternative. Yes! You can add grilled chicken, shrimp, or chickpeas for extra protein. Tofu or tempeh are great plant-based choices. These additions make the salad more filling and balanced. Greek Orzo Salad stays fresh for about 3 days in the fridge. Store it in an airtight container to keep it crisp. If it looks or smells off, it’s best to toss it. In summary, Greek Orzo Salad blends orzo pasta with fresh vegetables and a zesty dressing. You learned how to cook orzo, prepare vegetables, and combine all the ingredients. I shared tips for enhancing flavors, serving suggestions, and storage techniques. This salad is versatile and can suit many tastes. It's great for a family meal or a potluck. Enjoy this dish, knowing it is both healthy and delicious. It’s a delightful addition to your cooking routine.

Mediterranean Orzo Salad Delight

A refreshing salad featuring orzo pasta, fresh vegetables, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced into small cubes
  • 1/2 whole red onion, finely chopped
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled into small pieces
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Cook the Orzo: Begin by bringing 2 cups of water to a rolling boil in a medium-sized saucepan. Add the orzo pasta and cook for 8-10 minutes, or until the pasta is al dente as per package instructions. Once cooked, drain the orzo in a colander and rinse it under cold running water to stop the cooking process and cool it down.
  • Prepare the Vegetables: While your orzo is cooking, take the time to chop the cherry tomatoes in half, dice the cucumber into small cubes, and finely chop the red onion. Additionally, slice the kalamata olives and crumble the feta cheese into small pieces so that they blend well with the other ingredients.
  • Combine Ingredients: In a large mixing bowl, combine the cooled orzo with the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced kalamata olives, and crumbled feta cheese. Gently stir the mixture together to evenly distribute the ingredients.
  • Make the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and a sprinkle of salt and freshly ground black pepper. Adjust the seasoning to taste, ensuring a well-balanced flavor for your dressing.
  • Dress the Salad: Pour the prepared dressing over the orzo and vegetable mixture. Using a gentle folding motion, toss the salad to ensure that all ingredients are evenly coated in the dressing, allowing the flavors to mingle perfectly.
  • Garnish and Serve: Just before serving, sprinkle the freshly chopped parsley over the salad for a vibrant touch. This dish can be enjoyed immediately, or for a more flavorful experience, let it chill in the refrigerator for 30 minutes before serving, allowing the flavors to meld together beautifully.

Notes

Let the salad chill for 30 minutes for enhanced flavor.
Keyword Mediterranean, orzo, salad, vegetarian