Description
This Mediterranean Orzo Salad is a refreshing and vibrant dish perfect for warm-weather meals or as a flavorful side. It combines tender orzo pasta with juicy cherry tomatoes, crisp cucumber, briny kalamata olives, tangy feta cheese, and fresh herbs, all tossed in a zesty lemon and olive oil dressing. Easy to prepare and served chilled, this salad is a delightful taste of Mediterranean cuisine.
Ingredients
Scale
Salad
- 1 cup uncooked orzo pasta
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Dressing
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, usually about 8-10 minutes. Drain the orzo and rinse under cold water to stop the cooking process, then drain thoroughly to remove excess water.
- Combine Ingredients: In a large bowl, mix together the cooked orzo, olive oil, cherry tomatoes, diced cucumber, finely chopped red onion, kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
- Add Dressing: Squeeze the juice of one lemon over the salad mixture. Season with salt and pepper to taste.
- Toss Well: Toss all ingredients thoroughly to ensure the salad is evenly coated with the lemon juice and olive oil, balancing flavors with additional seasoning if desired.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature for the best taste experience.
Notes
- Ensure the orzo is well-drained and cooled completely to prevent the salad from becoming mushy.
- Feel free to add other Mediterranean ingredients like roasted red peppers or artichoke hearts for extra flavor.
- For a vegan option, omit the feta cheese or substitute with a vegan cheese alternative.
- This salad can be prepared a day in advance and kept refrigerated.
- Adjust lemon juice and olive oil quantities based on personal taste preferences.
