Description

Greek Orzo Salad with Feta is a vibrant and refreshing dish that perfectly captures the essence of summer. Bursting with colorful vegetables, zesty lemon, and creamy feta cheese, this salad is not just a meal—it’s a celebration on your plate.

Ingredients

Scale

1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup crumbled feta cheese
1/4 cup red onion, thinly sliced
1/4 cup extra virgin olive oil
Juice of 1 lemon (about 2 tbsp)
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
Salt and pepper to taste

Instructions

1. Cook orzo pasta in salted boiling water according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water.
2. While the pasta cooks, chop cherry tomatoes, cucumber, red onion, and fresh herbs into bite-sized pieces.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
4. In a large bowl, combine cooked orzo with chopped vegetables and feta cheese. Pour dressing over and toss gently to mix.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (approximately 175g)
Calories: 280
Sugar: 3g
Sodium: 390mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 7g
Cholesterol: 15mg

Keywords: Feel free to customize by adding grilled chicken for protein or olives for an extra salty kick. For added zest, incorporate lemon zest into the dressing. Store leftovers in an airtight container in the fridge for up to three days; no need to reheat—serve cold.