Description
Indulge in the vibrant flavors of Greek Orzo Salad with Feta, a delightful dish that combines al dente orzo pasta with fresh vegetables and tangy feta cheese. This colorful salad is perfect for summer gatherings or as a refreshing side for any meal. With its zesty dressing and customizable ingredients, every bite transports you to a sun-soaked Mediterranean escape.
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 medium red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon (about 2 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo pasta in salted boiling water for about 8-10 minutes until al dente. Drain and let it cool.
- While the orzo cooks, prepare the vegetables: chop the cucumber, halve the cherry tomatoes, and slice the red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- In a large mixing bowl, combine cooked orzo (cooled), diced cucumbers, tomatoes, red onion, feta cheese, and olives. Pour the dressing over the mixture and toss gently.
- Sprinkle chopped parsley on top and give it one last gentle toss before serving.
- Let the salad rest for about 15 minutes to meld flavors before enjoying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: For added protein, consider incorporating grilled chicken or chickpeas. Customize your salad by swapping seasonal vegetables based on availability. Leftovers can be stored in an airtight container in the fridge for up to three days; enjoy cold or gently reheated.