Zesty Greek Orzo Salad

$- 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped I love orzo pasta for its fun shape. It cooks quickly and adds a nice bite. Cherry tomatoes burst with flavor, while cucumbers add a cool crunch. Bell peppers bring sweetness, and red onion gives a sharp taste. - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled Kalamata olives are salty and rich. They add depth to the salad. Feta cheese provides a creamy texture and tangy flavor. Together, they balance the fresh veggies. - 1/4 cup extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - Salt and pepper, to taste The dressing is simple yet bursting with flavor. Extra virgin olive oil offers healthy fats and a fruity taste. Fresh lemon juice brightens the dish, while oregano adds an earthy note. Don’t forget salt and pepper for the perfect finish. {{ingredient_image_2}} - Boiling Water: First, bring 2 cups of water to a boil in a medium pot. Make sure the water is bubbling before adding the orzo. - Cooking Time and Technique: Once the water boils, add 1 cup of orzo pasta. Cook it for about 8 to 10 minutes. You want it to be tender, but still firm. This is called al dente. After cooking, drain the orzo in a colander. Rinse it with cold water to stop the cooking. Set it aside to cool completely. - Chopping Instructions: Take 1 cup of cherry tomatoes and cut them in half. Dice 1 cucumber and 1 bell pepper. For a nice flavor punch, finely chop 1/2 of a red onion. Lastly, slice 1/2 cup of Kalamata olives. - Mixing: In a large bowl, add all the chopped vegetables. Stir them together gently. This helps mix all the flavors evenly. - Incorporating Orzo and Vegetables: Take the cooled orzo and gently fold it into the bowl of vegetables. Be careful not to mash the orzo. Use a spatula to mix everything well. - Preparing the Dressing: In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of dried oregano, and a pinch of salt and pepper. Mix until it looks smooth and fragrant. - Tossing the Salad: Drizzle the dressing over the orzo salad. Use a large spoon to toss it all together. Make sure every ingredient is coated in the dressing. - Adding Feta and Garnishing: Gently fold in 1/2 cup of crumbled feta cheese. Be light-handed to keep the feta intact. Taste the salad and add more salt, pepper, or lemon juice if needed. Finally, garnish with freshly chopped parsley for color and taste. Enjoy your Zesty Greek Orzo Salad! Cooking Orzo Al Dente Cook the orzo in boiling water for 8-10 minutes. You want it tender but still firm. This is called al dente. It gives the salad a great bite and texture. Rinsing and Cooling Once cooked, drain the orzo in a colander. Rinse it under cold water. This stops the cooking process. Let it cool completely before adding it to the salad. Adjusting Seasoning Taste the salad after mixing. You can add more salt, pepper, or lemon juice to boost flavor. Adjust to your liking for the best taste. Using Fresh Herbs Fresh herbs can make a big difference. Add chopped parsley or mint for brightness. Fresh herbs enhance the overall flavor and aroma of the dish. Plating Options Serve the salad on a colorful platter. You can also use individual bowls for a nice touch. A beautiful presentation makes the dish even more inviting. Pairing Ideas Pair your orzo salad with grilled chicken or fish. This adds protein and makes it a complete meal. You can also enjoy it as a side dish with any main course. Pro Tips Cook Orzo Al Dente: Ensure you cook the orzo until it's al dente for the best texture in your salad. This prevents it from becoming mushy after mixing with the other ingredients. Chill for Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This step helps the flavors meld together, enhancing the overall taste. Use Fresh Ingredients: Opt for fresh vegetables and herbs to elevate the salad's flavor profile. Freshly chopped parsley and ripe tomatoes make a significant difference. Customize Your Dressing: Feel free to adjust the dressing ingredients based on your taste preferences. Adding more lemon juice can provide extra zing, while a hint of honey can balance the acidity. {{image_4}} If you have dietary needs or preferences, you can easily change some ingredients. - Gluten-free Orzo Options: You can find gluten-free orzo made from rice or quinoa. It cooks just like regular orzo, so the swap is easy. - Other Cheese Alternatives: If you cannot have feta, try goat cheese or vegan cheese. Both options add a nice tangy flavor that pairs well with the salad. Want to make the salad even tastier? Here are some great ideas. - Adding Proteins: Chicken or Chickpeas: You can add cooked chicken for a hearty touch. For a vegetarian option, toss in canned chickpeas. Both will boost the protein and make the salad more filling. - Incorporating Different Vegetables: Feel free to mix in other veggies you love. Spinach, artichokes, or olives add great flavor and color. Use what you have on hand for a dish that feels fresh every time. To keep your Zesty Greek Orzo Salad fresh, store it in the fridge. Here are some best practices: - Use airtight containers: This prevents air from spoiling the flavors. - Cover tightly: If using plastic wrap, press it against the food to limit air contact. - Keep it cool: Place it in the coldest part of your fridge, usually at the back. Your salad stays fresh for about 3 to 5 days in the fridge. After this time, the veggies may become soggy. The flavors might also fade. It's best to eat it within the first few days for the best taste and texture. How long does Zesty Greek Orzo Salad last in the fridge? Zesty Greek Orzo Salad lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it is well sealed to keep it fresh. Can I make this salad ahead of time? Yes, you can make this salad ahead of time. It tastes even better after the flavors mix. I suggest you chill it for at least 30 minutes before serving. Is this recipe vegan-friendly? No, this recipe is not vegan-friendly due to the feta cheese. To make it vegan, you can use a plant-based cheese. You can also skip the cheese for a lighter dish. How can I make it more filling? To make Zesty Greek Orzo Salad more filling, add protein. You can include grilled chicken, chickpeas, or even shrimp. This will turn your salad into a complete meal. This blog post explored the fresh ingredients, cooking steps, and storage tips for the Zesty Greek Orzo Salad. You learned how to cook orzo perfectly and mix it with vibrant veggies, olives, and feta. Remember to adjust flavors and use fresh herbs for a tasty boost. Whether you keep it simple or try variations, this salad is sure to impress. Store it well, and enjoy leftovers for days. Try these tips and savor this delicious dish anytime!$

Zesty Greek Orzo Salad

A refreshing salad featuring orzo pasta, fresh vegetables, Kalamata olives, and feta cheese, dressed with a zesty lemon and olive oil dressing.

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Prep Time 15

Cook Time 10

Total Time 45

Course Salad

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

1 cup orzo pasta
2 cups water
1 cup cherry tomatoes, halved
1 whole cucumber, diced
1 whole bell pepper (red or yellow), diced
0.5 cup red onion, finely chopped
0.5 cup Kalamata olives, pitted and sliced
0.5 cup feta cheese, crumbled
0.25 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Begin by bringing 2 cups of water to a rolling boil in a medium-sized pot. Once boiling, add the orzo pasta and cook according to the package instructions, typically about 8-10 minutes, until the pasta is tender yet slightly firm to the bite (al dente). After cooking, drain the orzo in a colander and rinse it thoroughly under cold water to halt the cooking process, then set aside to cool completely.
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and sliced Kalamata olives. Stir the mixture to ensure even distribution of flavors.
Gently fold the cooled orzo pasta into the bowl with the vegetables, being careful not to mash or break the orzo. Use a spatula to incorporate everything evenly.
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and a sprinkle of salt and pepper until the dressing is well emulsified and fragrant.
Drizzle the prepared dressing over the orzo salad, using a large spoon to toss the salad thoroughly, ensuring that all ingredients are evenly coated with the dressing.
Gently add the crumbled feta cheese, using a light hand to fold it into the salad without breaking the cheese too much, maintaining its structure for texture and presentation.
Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice according to your preference for acidity and flavor balance.
Cover the salad with plastic wrap or place it in an airtight container, and chill in the refrigerator for at least 30 minutes. This will allow the flavors to meld beautifully, creating a refreshing dish.
Just before serving, garnish the salad with a generous sprinkle of freshly chopped parsley, which adds a vibrant touch and enhances the dish's visual appeal.

Notes

Chill the salad for at least 30 minutes before serving to enhance the flavors.

Keyword Greek, healthy, orzo, salad, vegetarian