Description
Greek Orzo Salad with Feta is a refreshing Mediterranean dish that combines the delightful flavors of orzo pasta, crisp vegetables, and tangy feta cheese. Perfect for picnics or family gatherings, this vibrant salad bursts with color and taste, making it a crowd-pleaser. With its easy preparation and versatile ingredients, it’s a fantastic addition to any meal. Enjoy it as a light main course or a complementary side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the orzo: Bring a pot of salted water to a boil. Add orzo and cook until al dente (about 8 minutes). Drain and rinse under cold water.
- 2. Combine ingredients: In a large bowl, mix together cherry tomatoes, cucumber, red onion, olives, and feta.
- 3. Make the dressing: Whisk together olive oil, lemon juice, salt, and pepper in a separate bowl.
- 4. Toss salad: Pour the dressing over the vegetable mixture and gently combine until everything is well coated.
- 5. Chill: Cover the salad and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: - For added protein, consider incorporating grilled chicken or chickpeas. - Feel free to substitute feta with goat cheese for a different flavor profile. - Store leftovers in an airtight container for up to three days; refresh with a splash of olive oil before serving.