Description
This Greek Orzo Salad is a vibrant and refreshing dish perfect for summer gatherings, picnics, or a light lunch. Bursting with Mediterranean flavors, it features tender orzo pasta mixed with crisp cucumbers, juicy cherry tomatoes, tangy feta cheese, and briny kalamata olives. The zesty Greek dressing ties everything together, creating a delightful medley that caters to various tastes and dietary preferences. Quick to prepare in just 20 minutes, this versatile salad can be served as a main course or a side dish at any occasion. Enjoy it chilled for a satisfying meal that’s both healthy and delicious!
Ingredients
Scale
- 1 pound orzo
- 2 cups cherry tomatoes
- 1 large English cucumber
- 1 small red onion
- 1 15.5 ounce can chickpeas
- 1 cup feta cheese
- Kalamata olives (pitted)
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1 and 1/2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest (finely grated)
- 1 and 1/2 teaspoons dijon mustard
- 1 teaspoon fresh oregano (finely chopped or 1/2 teaspoon dried)
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon ground black pepper (more to taste)
Instructions
- Cook the orzo in salted boiling water for 7-8 minutes until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooled orzo with chopped cherry tomatoes, cucumber, red onion, chickpeas, and feta cheese.
- In a separate bowl, whisk together olive oil, minced garlic, red wine vinegar, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg