Description
Delight in the flavors of summer with this refreshing Greek Orzo Salad. This vibrant dish combines tender orzo pasta with an array of fresh vegetables, tangy feta cheese, and briny kalamata olives, all tossed in a zesty homemade dressing. Perfect for summer gatherings, picnics, or as a light lunch, this salad is not only visually appealing but also packed with nutrients. With just 20 minutes of prep time, it’s quick and easy to make, allowing you to enjoy a burst of Mediterranean flavors any day of the week. Customize it by adding your favorite protein like grilled chicken or shrimp, making it versatile enough to serve as a satisfying main course or a delightful side dish.
Ingredients
Scale
- 1 pound orzo
- 1 large cucumber
- 2 cups cherry tomatoes
- 1/2 cup kalamata olives
- 1 small red bell pepper
- 1 can chickpeas (15.5 ounces)
- 8 ounces feta cheese
- 1/2 cup olive oil
- 2 cloves garlic
- 3 tablespoons red wine vinegar
- 1 and 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 and 1/2 teaspoons dijon mustard
- 1 teaspoon fresh oregano
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons kalamata olives (finely chopped)
Instructions
- Cook orzo in salted boiling water for 7-8 minutes until al dente; drain and cool.
- In a large bowl, combine cooked orzo with chopped cucumber, tomatoes, olives, peppers, chickpeas, and crumbled feta.
- Whisk together olive oil, garlic, vinegar, lemon juice, mustard, oregano, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg