Description
Mediterranean magic unfolds in this Greek orzo salad, blending crisp vegetables, tangy feta, and herb-kissed pasta. Refreshing flavors dance together, inviting you to savor summer’s delightful Mediterranean embrace.
Ingredients
Scale
Salad Ingredients:
- 1 cup (240 milliliters / 8 fluid ounces) orzo pasta
- 1 cup (150 grams) cherry tomatoes, halved
- 1 cup (150 grams) cucumber, diced
- ½ cup (75 grams) crumbled feta cheese
- ½ cup (75 grams) kalamata olives, sliced
- ⅓ cup (50 grams) red onion, finely chopped
- ¼ cup (15 grams) fresh parsley, chopped
Dressing Ingredients:
- ¼ cup (60 milliliters / 2 fluid ounces) olive oil
- 2 tablespoons (30 milliliters) red wine vinegar
- 1 tablespoon (15 milliliters) lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
Seasoning:
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the pasta foundation by immersing orzo in vigorously boiling, seasoned water. Allow the grains to simmer until perfectly tender, maintaining a slight resistance when bitten. Immediately drain and refresh under cold cascading water to halt the cooking process and cool the pasta rapidly.
- Craft the vibrant Mediterranean dressing by whisking together robust olive oil, tangy red wine vinegar, freshly squeezed citrus juice, zesty Dijon mustard, minced garlic, fragrant dried oregano, and a harmonious blend of salt and cracked pepper in a compact mixing vessel.
- Construct the salad’s colorful landscape by gently combining the chilled orzo with jewel-like cherry tomatoes, crisp cucumber batons, slivered crimson onion, briny Kalamata olives, crumbled feta cheese, and a generous sprinkle of chopped verdant parsley.
- Drizzle the prepared dressing over the assembled ingredients, carefully folding to ensure each component is delicately coated without crushing the delicate elements. Refrigerate the salad for approximately 20 minutes, allowing the flavors to meld and intensify, creating a refreshing and harmonious Mediterranean-inspired dish.
Notes
- Rinse orzo with cold water immediately after cooking to prevent overcooking and maintain a perfect al dente texture.
- Marinate red onions in the dressing for 5-10 minutes before adding to the salad to soften their sharp flavor and reduce raw bite.
- For a protein boost, add grilled chicken, chickpeas, or tuna to transform this side dish into a complete meal.
- Make the salad gluten-free by substituting orzo with quinoa or cauliflower rice, keeping the Mediterranean flavors intact.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 330
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg