Description
A vibrant orzo salad bursting with fresh vegetables, creamy feta, and a tangy homemade dressing, perfect for summer picnics or as a side dish.
Ingredients
Scale
- 1½ cups dry orzo pasta
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 2 Persian cucumbers
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas
- 4 ounces feta cheese
- ⅓ cup thinly sliced red onion (optional)
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper (to taste)
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Once boiling, add the dry orzo and cook according to the package directions, around 8-10 minutes. You want it al dente, so keep an eye on it. Drain and cool in a colander.
- Prepare the Dressing: While the orzo cools, mix red wine vinegar, fresh lemon juice, oregano, and sea salt in a small bowl. Whisk until combined. Taste and adjust seasoning as needed; it should be tangy yet balanced.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo, cucumbers, cherry tomatoes, chickpeas, feta, optional onion, and olives. Drizzle the dressing over the top.
- Combine & Garnish: Toss everything together gently until the ingredients are well coated. Fold in half of your fresh herbs, and sprinkle with freshly ground black pepper. Garnish with the remaining herbs.
- Serve: Enjoy immediately or refrigerate for up to three days. The flavors meld beautifully when chilled, making it perfect for meal prep!
Notes
Using high-quality ingredients makes a huge difference in taste. Optional variations include adding grilled chicken or different seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg