Description
A refreshing and vibrant Greek Orzo Salad bursting with fresh vegetables, tangy feta, and aromatic herbs, perfectly tossed in a zesty Greek dressing. Ideal for a light lunch or a colorful side dish.
Ingredients
Scale
Pasta
- 1½ cups dry orzo pasta
Vegetables & Legumes
- 2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained, and rinsed
- â…“ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
Cheese & Herbs
- 4 ounces feta cheese, cut into ¼-inch cubes
- 1 cup fresh basil and/or mint leaves
Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- Olive oil, for tossing orzo
Instructions
- Cook Orzo: Boil salted water in a large pot. Add the dry orzo pasta and cook it until it is slightly past al dente. Drain the pasta thoroughly.
- Cool Orzo: Toss the drained orzo with olive oil to prevent sticking and spread it out evenly on a baking sheet to cool completely.
- Prepare Dressing: In a small bowl, whisk together red wine vinegar, fresh lemon juice, oregano, sea salt, and freshly ground black pepper to create the Greek salad dressing.
- Combine Ingredients: In a large mixing bowl, combine the cooled orzo, sliced cucumbers, halved cherry tomatoes, cooked chickpeas, cubed feta cheese, thinly sliced red onion, and Kalamata olives.
- Toss the Salad: Drizzle the prepared dressing over the salad ingredients, add half of the fresh basil and/or mint herbs, and toss everything gently to coat all ingredients evenly.
- Garnish and Serve: Sprinkle the remaining fresh herbs on top of the salad for garnish and serve immediately or chill before serving if desired.
Notes
- For best flavor, use fresh herbs like basil and mint or a combination of both.
- Cool the orzo completely before tossing with other ingredients to prevent wilting the fresh vegetables and herbs.
- This salad can be prepared a few hours ahead and refrigerated for flavors to meld.
- Adjust salt and pepper to taste depending on the saltiness of feta and olives.
- Add a splash of good quality olive oil into the dressing if you prefer a richer taste.
