Greek Orzo Delight

$- 1 cup orzo pasta - 2 cups water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or lemon juice for a twist) - 1 teaspoon dried oregano - Salt and pepper to taste For this Greek orzo salad, you can easily adjust the measurements. If you need more salad, just double the recipe. If you are short on ingredients, here are some quick swaps: - Use penne or farro instead of orzo for a different pasta. - Swap cherry tomatoes for diced bell peppers for added crunch. - Instead of red onion, use green onions for a milder taste. - If you don’t have Kalamata olives, regular black olives work fine. - For a vegan option, skip the feta or use a plant-based cheese. This salad is not just tasty; it’s also healthy. Here’s a breakdown per serving: - Calories: 300 - Protein: 10g - Fat: 18g - Carbohydrates: 30g - Fiber: 2g - Sodium: 400mg This Greek orzo salad is full of fresh flavors and nutrients. It’s a perfect side dish for any meal, and you can feel good serving it. {{ingredient_image_1}} Start by boiling 2 cups of water in a medium pot. Add 1 cup of orzo pasta and a pinch of salt. Cook the orzo for about 8 to 10 minutes. You want it to be al dente, which means firm to the bite. After cooking, drain the orzo and rinse it with cold water. This stops the cooking and cools it down. In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, and chopped red onion. Next, slice the Kalamata olives and toss them in. Finally, add 1/4 cup of chopped fresh parsley. This mix brings a fresh taste and bright colors to your salad. In a small bowl, whisk together 1/4 cup of olive oil and 2 tablespoons of red wine vinegar. If you want a twist, use lemon juice instead. Add 1 teaspoon of dried oregano, salt, and pepper to taste. This dressing adds a rich flavor to your salad. Add the cooled orzo to the vegetable mixture in the bowl. Pour the dressing over the top. Gently toss everything together. You want all the ingredients to be evenly coated. This step blends the flavors well. Before serving, sprinkle crumbled feta cheese on top. Give it one last gentle toss. Let the salad sit at room temperature for 10 to 15 minutes. This time helps the flavors mix and deepen. Serve it in a large bowl, with extra parsley and feta on top for a lovely presentation. To make perfect orzo, start with boiling water. Use two cups of water for one cup of orzo. Add a pinch of salt before cooking. This helps the orzo absorb flavor. Stir the orzo gently while it cooks. This prevents it from sticking together. Cook until it is al dente, usually 8-10 minutes. Drain and rinse it with cold water. This stops the cooking process and keeps it firm. Fresh herbs make this salad pop. I love using parsley for its bright taste. Chopped parsley adds color and freshness. You can also add fresh dill or mint for a unique twist. Try mixing different herbs to find your favorite blend. The more fresh herbs you use, the more flavor you get. Don’t be shy to experiment with your herb choices. When serving, choose a large bowl or platter. This allows you to show off the colorful ingredients. Garnish with extra parsley and crumbled feta on top. This makes the dish look inviting. For added flair, add lemon wedges on the side. They give a nice burst of flavor when squeezed over the salad. Let the salad sit for 10-15 minutes before serving. This helps the flavors blend beautifully. Enjoy your vibrant Greek Orzo Salad with Feta! Pro Tips Cooking Orzo Perfectly: Ensure you cook the orzo in well-salted boiling water and stir occasionally to prevent sticking. Drain it before it becomes too soft for the best texture. Fresh Ingredients Matter: Use the freshest vegetables and herbs you can find for a burst of flavor. This salad shines with vibrant produce! Let It Rest: Allow the salad to sit at room temperature for 10-15 minutes before serving. This resting time helps the flavors meld beautifully. Customization Options: Feel free to customize this salad by adding grilled chicken, chickpeas, or other favorite vegetables to enhance its heartiness. {{image_2}} You can easily change this salad to fit your taste. Adding protein makes it more filling. Grilled chicken or shrimp can be great choices. You might also try chickpeas for a vegetarian option. Just toss them in when you mix the veggies. Switching up the dressing can add a fun twist. Instead of red wine vinegar, try balsamic for a sweeter taste. You can also mix in some honey for a touch of sweetness. If you want a zestier flavor, use lime juice instead of lemon. Each change brings a new flavor to your salad. This salad shines in every season. In summer, add fresh corn or bell peppers for crunch. In fall, include roasted butternut squash for warmth. Winter can bring in hearty greens like spinach or kale. Each season offers new tastes to explore in your Greek Orzo Salad with Feta. To keep your Greek Orzo Salad fresh, store it in an airtight container. This keeps out air and moisture. I like to portion it into smaller containers. This way, you can grab a quick bite later. Make sure to use the salad within three days for the best taste. Keep the salad in the fridge. The cool temperature helps maintain the crunch of the veggies. If you plan to store it for longer, add the feta just before serving. This keeps it from getting too soggy. You can also add more dressing if needed, to revive the flavor. You can enjoy this salad cold or at room temperature. I recommend not reheating it in the microwave. The orzo may become mushy. Instead, let it sit out for a bit before eating. If you want some warmth, try adding the leftovers to a skillet for a quick sauté. This gives it a fresh taste again! Yes, you can make this salad ahead of time. It tastes better after sitting. The flavors blend nicely when stored. Just keep it in the fridge. If you want a substitute for feta cheese, try goat cheese. You can also use ricotta or a dairy-free option. These will still give a nice taste. This salad lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. If it gets watery, just drain some liquid before eating. Yes, whole grain orzo works well in this salad. It adds more fiber and nutrients. The taste will be a bit nuttier, but it’s delicious! In this post, we explored the ingredients needed for Greek Orzo Salad and their measurements. I shared step-by-step instructions on cooking orzo and making a tasty dressing. You learned helpful tips and variations to customize your dish. We also covered the best ways to store leftovers. Overall, this salad is easy to make and packed with flavor. Enjoy experimenting with different ingredients to make it your own!$

A refreshing salad featuring orzo pasta, fresh vegetables, and feta cheese, perfect for a light meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 30

Course Salad

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

1 cup orzo pasta
2 cups water
1 cup cherry tomatoes, halved
1 unit cucumber, diced
0.5 unit red onion, finely chopped
0.5 cup Kalamata olives, pitted and sliced
0.5 cup feta cheese, crumbled
0.25 cup fresh parsley, chopped
0.25 cup olive oil
2 tablespoons red wine vinegar (or lemon juice for a twist)
1 teaspoon dried oregano
to taste salt and pepper

Instructions

Bring the water to a boil in a medium pot. Add orzo pasta and a pinch of salt. Cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse with cold water to stop the cooking process.
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, sliced olives, and chopped parsley.
Add the cooked and cooled orzo pasta to the vegetable mixture in the bowl.
In a separate small bowl, whisk together olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper to create the dressing.
Pour the dressing over the salad and gently toss to combine all ingredients evenly.
Top the salad with crumbled feta cheese and give it one final gentle toss before serving.
Allow the salad to sit at room temperature for about 10-15 minutes to let the flavors meld together.

Notes

Serve with lemon wedges for extra flavor.

Keyword Greek, orzo, salad, vegetarian