Description
A vibrant and colorful Greek Orzo Salad bursting with Mediterranean flavors, perfect for gatherings and quick meals.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the orzo pasta according to the package instructions until it reaches al dente, usually about 8-10 minutes.
- Drain the orzo and rinse it under cold water to stop the cooking process.
- In a large bowl, combine the cooked orzo, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, and sliced Kalamata olives.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Garnish with fresh parsley before serving. Serve chilled or at room temperature.
Notes
Don’t overcook the orzo and use fresh ingredients for the best flavor. This salad can be served as a light main dish or side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: orzo salad, Greek salad, Mediterranean, vegetarian recipes, summer salad