Description
Greek Orzo Salad is a vibrant and refreshing Mediterranean dish that bursts with flavors and colors, perfect for summer gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- Β½ cup red onion, finely chopped
- ΒΎ cup feta cheese, crumbled
- Β½ cup Kalamata olives, pitted and halved
- ΒΌ cup fresh parsley, chopped
- β cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo in boiling salted water according to package instructions until al dente. Drain and rinse under cold water to cool.
- While the orzo cooks, chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
- In a large bowl, combine the cooked orzo with the chopped vegetables, crumbled feta cheese, Kalamata olives, and parsley.
- Whisk together olive oil, lemon juice, dried oregano, salt, and pepper in a separate bowl.
- Drizzle the dressing over the salad mixture and gently toss to coat all ingredients evenly.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg