Description
A zesty, customizable orzo salad with lemon-garlic dressing, crisp cucumbers, tangy kalamata olives, and crumbled feta. This 45-minute recipe is perfect for weeknights, picnics, or light meals, offering a balance of textures and Mediterranean flavors without compromising freshness.
Ingredients
Orzo
Cherry tomatoes, 1 pint
English cucumber, 1
Red onion, 1/4 cup
Kalamata olives, 1/2 cup
Feta cheese, 1/2 cup
Olive oil, 1/4 cup
Lemon juice, 2–3 tbsp
Red wine vinegar, 1 tbsp
Garlic, 1 clove
Oregano, 1 tsp
Instructions
Bring 3–4 quarts salted water to a boil
Add orzo and cook 7–9 minutes until al dente
Strain and rinse under cold water
Dice cucumber (remove seeds) and halve cherry tomatoes
Chop red onion and pit olives
In a large bowl, combine orzo, cucumber, tomatoes, onion, olives, and feta
Whisk olive oil, lemon juice, vinegar, minced garlic, and oregano for dressing
Pour dressing over salad and toss to coat
Chill 30 minutes before serving
Notes
Use boxed orzo for convenience
For gluten-free version, substitute orzo accordingly
Optional add-ins: roasted red peppers or chickpeas for protein
Best served chilled within 24 hours
- Prep Time: 20
- Cook Time: 9
- Category: DINNER
- Method: Salads / Quick
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg