Description
A fresh and filling Mediterranean orzo salad that is quick to prepare, perfect for picnics, and holds up well in the fridge for meal prep.
Ingredients
For the Salad
- 1 cup orzo (Any basic orzo works; regular is preferred for taste.)
- 1 cup cherry tomatoes, halved (Use flavorful tomatoes.)
- 1 cup cucumber, diced (English cucumber is best for crunch.)
- 1/2 cup red onion, thinly sliced (Soaking in cold water can mellow the flavor.)
- 1 cup bell pepper, diced (Any color bell pepper works.)
- 1/2 cup olives (Kalamata or black olives, your choice.)
- 1 cup feta cheese, crumbled (Briny and crumbly feta is ideal.)
- 1/4 cup fresh parsley, chopped (Add more for garnish if desired.)
For the Dressing
- 1/4 cup olive oil (Extra virgin for best flavor.)
- 2 tablespoons fresh lemon juice (Freshly squeezed lemon juice recommended.)
- 1 teaspoon Dijon mustard (Adds a nice tang.)
- 1 clove garlic, minced (Start with less, add more to taste.)
- 1 teaspoon dried oregano (Can substitute with Italian seasoning.)
- 1/2 teaspoon salt (Adjust based on taste.)
- 1/4 teaspoon black pepper (Freshly cracked is preferred.)
Instructions
Preparation
- Boil a pot of salted water and cook the orzo until al dente. Drain and rinse with cool water.
- Chop the vegetables: halve tomatoes, dice cucumber, slice onion and pepper, chop parsley.
Assembly
- In a large bowl, combine the cooked orzo, prepared vegetables, olives, and feta.
- In a separate bowl, whisk together the dressing ingredients.
- Pour about two-thirds of the dressing over the salad, and toss well.
- Taste and add more dressing, salt, or lemon as desired.
- Let the salad sit for 10-15 minutes before serving to enhance the flavors.
Notes
This salad can be made a day ahead; just save some dressing for freshness. It is easy to customize based on available ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean