If you’re looking for a refreshing and flavorful dish, Greek orzo salad is the answer! This delightful salad combines tender orzo pasta with fresh vegetables, tangy feta cheese, and briny olives, all tossed in a light lemon vinaigrette. Perfect as a side or a light main course, this salad is not only delicious but also easy to prepare. Enjoy a taste of the Mediterranean with every bite!
Ingredients
– 1 cup orzo pasta
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 red onion, thinly sliced
– 1/2 cup Kalamata olives, pitted
– 1/2 cup feta cheese, crumbled
– 1/4 cup fresh parsley, chopped
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4. Preparation time is about 15 minutes, and cooking time for the orzo is approximately 8-10 minutes.
Nutritional Value
Per serving (1/4 of the recipe): Approximately 350 calories, 10g protein, 20g fat, 30g carbohydrates, 3g fiber, and 5g sugars.
Step-by-Step Cooking Process
- Boil water in a large pot and add a pinch of salt.
- Add the orzo pasta and cook according to package instructions (about 8-10 minutes).
- While the orzo cooks, prepare the vegetables: dice the cucumber and halve the cherry tomatoes.
- Thinly slice the red onion and set aside.
- Once the orzo is cooked, drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, and red onion.
- Add Kalamata olives and crumbled feta cheese to the bowl.
- In a separate small bowl, whisk together olive oil and lemon juice.
- Pour the dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste, then sprinkle with fresh parsley before serving.
Alternative Ingredients
You can easily customize this salad by substituting quinoa for orzo for a gluten-free option. Additionally, feel free to add bell peppers, artichokes, or even chickpeas for added texture and flavor.
Serving and Pairings
Greek orzo salad pairs beautifully with grilled chicken, fish, or as a light lunch on its own. It also complements Mediterranean dishes like gyros or souvlaki.
Storage and Reheating
Store leftover Greek orzo salad in an airtight container in the refrigerator for up to 3 days. It is best enjoyed cold and does not require reheating. Avoid freezing, as the texture of the vegetables may suffer.
Cooking Mistakes
- Not rinsing the orzo after cooking can make it sticky.
- Using overripe tomatoes can affect the salad’s overall taste.
- Forgetting to season the salad can lead to bland flavors.
- Chopping vegetables too large can make the salad difficult to eat.
- Using too much dressing can overpower the fresh ingredients.
Helpful Tips
- Try adding a splash of red wine vinegar for extra tang.
- Make the salad ahead of time to let flavors meld.
- Use fresh herbs for a more vibrant and aromatic salad.
- Keep the dressing separate until ready to serve if making in advance.
FAQs
Can I make Greek orzo salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep the dressing separate until serving to maintain the freshness of the ingredients.
Is this salad gluten-free?
Traditional orzo is made from wheat, so it is not gluten-free. However, you can substitute it with a gluten-free pasta or quinoa.
What other vegetables can I add?
Feel free to incorporate bell peppers, radishes, or even avocados for additional flavors and textures.
How long does this salad last in the fridge?
Greek orzo salad can be stored in the refrigerator for up to 3 days. After that, the vegetables may start to lose their crunch.
Can I use dried herbs instead of fresh?
While fresh herbs are recommended for the best flavor, you can use dried herbs in a pinch. Just reduce the amount, as dried herbs are more concentrated.
Conclusion
Greek orzo salad is a versatile and nutritious dish that brings the taste of the Mediterranean to your table. With its fresh ingredients and vibrant flavors, it’s perfect for any occasion, from picnics to potlucks. Enjoy this delightful salad as a refreshing side or a light meal!
Greek Orzo Salad
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1/2 cup Kalamata olives pitted
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Boil water in a large pot and add a pinch of salt.
- Add the orzo pasta and cook according to package instructions (about 8-10 minutes).
- While the orzo cooks, prepare the vegetables: dice the cucumber and halve the cherry tomatoes.
- Thinly slice the red onion and set aside.
- Once the orzo is cooked, drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, and red onion.
- Add Kalamata olives and crumbled feta cheese to the bowl.
- In a separate small bowl, whisk together olive oil and lemon juice.
- Pour the dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste, then sprinkle with fresh parsley before serving.
