Description
For the Salad:
1 cup orzo pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup fresh parsley, chopped
For the Lemon Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook the Orzo: Bring a pot of salted water to a boil and cook orzo according to package instructions. Drain, rinse under cold water, and set aside.
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, oregano, salt, and black pepper
until well combined.
Assemble the Salad: In a large mixing bowl, combine cooked orzo, cherry tomatoes, cucumber, feta cheese, red onion, olives, and parsley.
Dress & Toss: Pour the lemon dressing over the salad and toss gently to combine all evenly.
Chill & Serve: Refrigerate for 20 minutes before serving to allow flavors to meld. Serve chilled and enjoy this refreshing Greek-inspired dish!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 360 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Pasta: In a large pot of generously salted boiling water, cook the orzo until al dente, typically 8-10 minutes. Avoid overcooking. Drain and rinse immediately under cold running water to stop the cooking process and cool the pasta completely. This prevents clumping.
- Make the Dressing: While the orzo cooks, prepare the dressing. In a small bowl or jar, combine the olive oil, fresh lemon juice, lemon zest, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper. Whisk vigorously or shake the jar until the mixture is fully emulsified and creamy.
- Chop Vegetables: Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, slice the Kalamata olives, and chop the fresh parsley. For less bite, you can soak the chopped red onion in cold water for 5 minutes, then drain.
- Combine Ingredients: In a large serving bowl, add the cooled orzo, prepared vegetables, crumbled feta cheese, and parsley. Gently toss to distribute.
- Dress and Marinate: Pour the dressing over the salad. Toss gently but thoroughly to ensure every ingredient is coated. Cover the bowl and refrigerate for at least 20 minutes before serving to let the flavors meld.
Serving Suggestions
This versatile salad pairs beautifully with various dishes. Serve it as a bright side with grilled chicken, lamb kebabs, or fish like salmon. For a vegetarian feast, pair it with stuffed peppers or grilled halloumi. To make it a complete meal, add a can of drained and rinsed chickpeas or flaked grilled chicken breast directly into the salad. Garnish with extra fresh herbs like dill or mint just before serving for an added aroma.
How-to Summary
Cook and cool orzo. Whisk dressing ingredients until emulsified. Combine orzo with chopped tomatoes, cucumber, feta, red onion, olives, and parsley. Toss with dressing. Chill for 20 minutes before serving to enhance flavors.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, it’s an excellent make-ahead dish. Prepare it up to a day in advance. Store it covered in the refrigerator. If possible, add the feta cheese closer to serving time to maintain its texture.
What can I use instead of orzo?
Other small pasta shapes like ditalini, small shells (conchiglie), or even couscous or quinoa work well as gluten-free alternatives.
How do I prevent the salad from drying out in the fridge?
The dressing helps, but if making it far in advance, reserve a tablespoon or two of dressing to refresh the salad just before serving. Ensure it’s stored in an airtight container.
Can I use a different cheese?
Absolutely. While feta is traditional, crumbled goat cheese, ricotta salata, or even a mild cubed mozzarella would be delicious substitutes.
Is there a way to make it vegan?
Yes. Simply omit the feta cheese or use a high-quality vegan feta alternative. Ensure all other ingredients, like the Dijon mustard, are vegan-friendly.
Common Mistakes to Avoid
- Overcooking the Orzo: Mushy pasta will ruin the salad’s texture. Cook only to al dente and rinse with cold water immediately.
- Skipping the Chill Time: Serving immediately doesn’t allow the flavors to develop. The 20-minute rest is crucial for the best taste.
- Using Bottled Lemon Juice: Fresh lemon juice and zest are key to the dressing’s bright, vibrant flavor. Bottled juice will taste flat and artificial.
- Not Seasoning the Pasta Water: Salting the boiling water is your only chance to season the orzo itself, which is the base of the salad.
- Over-mixing After Adding Feta: Toss the salad gently after adding the feta to prevent it from becoming too crumbled and muddying the dish.
Conclusion
This Greek Orzo Salad is more than just a side dish; it’s a celebration of fresh, Mediterranean flavors that comes together with minimal effort. Perfect for picnics, potlucks, or a quick weeknight dinner, its combination of tangy lemon dressing, salty feta, and crisp vegetables is consistently delightful. By following the step-by-step guide and avoiding common pitfalls, you’ll create a crowd-pleasing salad that’s both refreshing and satisfying. Enjoy the taste of summer in every bite!