Description
This Greek Orzo Salad is a refreshing and flavorful dish perfect for summer gatherings or meal prep. The combination of orzo pasta, fresh vegetables, tangy feta, and a zesty dressing creates a light and satisfying salad.
Ingredients
Scale
For the Salad:
- 1 cup orzo pasta
- 1½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Orzo: Boil orzo in salted water until al dente, then drain and cool.
- Prepare the Dressing: Whisk together olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper.
- Assemble the Salad: Combine orzo, tomatoes, cucumber, onion, olives, feta, parsley, and dill. Add dressing and toss.
- Chill and Serve: Refrigerate for 30 minutes to meld flavors. Serve cold or at room temperature.
Notes
- This salad is perfect for meal prep and can be made a day in advance.
- Add grilled chicken or chickpeas for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Stovetop (for pasta)
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
