Introduction:
Brighten up your meal with this vibrant Greek Orzo Salad with Feta! Bursting with fresh vegetables, tangy feta cheese, and zesty olives, this salad is a delicious and colorful way to enjoy the flavors of Greece. Perfect as a side dish for picnics, barbecues, or as a hearty main course, this salad is both refreshing and satisfying.
Why You’ll Love This Recipe:
- Flavorful and Fresh: A delightful combination of Mediterranean ingredients for a taste of Greece.
- Easy to Make: Simple prep and cook time with minimal cleanup.
- Versatile: Enjoy as a side dish, main course, or even a meal prep option.
- Nutritious: Packed with vegetables, whole grains, and protein from feta cheese.
Ingredients:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional)
- 1/2 cup crumbled feta cheese
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Cook the Orzo:
- Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 7-8 minutes.
- Drain the orzo and rinse under cold water to cool it down quickly. Drain well and set aside.
- Prepare the Vegetables:
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and basil (if using).
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and pepper until well combined.
- Assemble the Salad:
- Add the cooked orzo to the bowl with the vegetables. Pour the dressing over the salad and toss to coat everything evenly.
- Gently fold in the crumbled feta cheese.
- Serve:
- Serve the salad immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld.
Tips for Success:
- Orzo Cooking: Be sure to cook the orzo al dente to avoid it becoming mushy when mixed with the dressing.
- Chilling: Letting the salad sit in the fridge for a bit allows the flavors to blend together beautifully.
- Feta Cheese: For a more intense flavor, use a high-quality feta cheese or try adding some crumbled goat cheese.
Recipe Variations:
- Add Protein: Incorporate grilled chicken, shrimp, or chickpeas for added protein.
- Veggie Boost: Add diced bell peppers, artichoke hearts, or roasted red peppers for extra flavor and color.
- Spicy Kick: Add a pinch of red pepper flakes to the dressing for a touch of heat.
Serving Suggestions:
- Serve alongside grilled meats or fish for a complete meal.
- Pair with a crusty baguette or pita bread for a Mediterranean-inspired feast.
- Use as a topping for mixed greens or as a filling for wraps and sandwiches.
Freezing and Storage:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but it will keep in the fridge for a bit longer if needed.
- Freezing: This salad is not recommended for freezing as the texture of the vegetables and orzo may change upon thawing.
Special Equipment:
- Large Bowl: For mixing the salad.
- Small Bowl or Jar: For preparing the dressing.
- Pot: For cooking the orzo.
FAQ:
- Can I use another type of pasta instead of orzo?
Yes, you can use other small pasta shapes like farfalle or rotini, but cooking times may vary. - Can I make this salad ahead of time?
Yes, you can prepare the salad up to 24 hours in advance. Store in the refrigerator and add the feta cheese just before serving. - Can I substitute other cheeses?
Yes, you can use goat cheese or a mild shredded cheese if feta is not available.
Preparation Time:
- 10 minutes for prepping vegetables and making the dressing.
Cook Time:
- 8 minutes for cooking the orzo.
Total Time:
- 20 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 4 servings):
- Calories: 250
- Protein: 8g
- Carbohydrates: 22g
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 450mg
- Fiber: 3g
- Sugar: 4g
Greek Orzo Salad with Feta
- Total Time: 20 minutes
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional)
- 1/2 cup crumbled feta cheese
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the Orzo:
- Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 7-8 minutes.
- Drain the orzo and rinse under cold water to cool it down quickly. Drain well and set aside.
- Prepare the Vegetables:
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and basil (if using).
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and pepper until well combined.
- Assemble the Salad:
- Add the cooked orzo to the bowl with the vegetables. Pour the dressing over the salad and toss to coat everything evenly.
- Gently fold in the crumbled feta cheese.
- Serve:
- Serve the salad immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
- Fat: 15g
- Carbohydrates: 22g
- Protein: 8g
Closing Notes:
Have you tried this Greek Orzo Salad with Feta? Share your experience and any tweaks you made in the comments below! Don’t forget to tag us on social media with your salad creations and check back for more delicious and easy recipes.
