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Mediterranean Orzo Salad

A vibrant and versatile Mediterranean Orzo Salad that combines zesty flavors and delightful textures, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 cup Orzo pasta Cook al dente
Vegetables
  • 1 cup English cucumber, diced Thin-skinned for crunch
  • 1 cup Cherry tomatoes, halved Adds sweetness
  • 1/2 cup Red onion, diced For flavor balance
Cheese and Olives
  • 1/2 cup Feta cheese, crumbled Use block feta for best flavor
  • 1/2 cup Kalamata olives, pitted and halved For a briny punch
Dressing
  • 1/4 cup Extra virgin olive oil High quality recommended
  • 2 tablespoons Fresh lemon juice From one lemon for brightness
  • 1 teaspoon Dried oregano Classic herb for Greek flavor
  • Salt and pepper To taste Season as needed
Optional Protein Additions
  • 1 cup Grilled chicken, sliced Adds protein to the salad
  • 1 cup Sautéed shrimp For a seafood twist
  • 1 can Chickpeas, drained and rinsed For a vegetarian protein option

Method
 

Preparation
  1. Cook the orzo pasta according to package instructions until al dente, then drain and set aside to cool slightly.
  2. While the orzo is cooking, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, and dice the red onion.
Assembly
  1. In a large bowl, combine the cooked orzo, cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.
  2. In a separate bowl, whisk together the olive oil, fresh lemon juice, oregano, salt, and pepper to create the dressing.
  3. Pour the dressing over the orzo salad and toss gently to combine, ensuring everything is well coated.
Serving
  1. Serve immediately or chill in the refrigerator for at least 30 minutes to allow flavors to meld.
  2. For optimal freshness, keep any extra feta and herbs aside until ready to serve.

Notes

This salad is versatile and can be served warm, cold, or at room temperature. It tastes better the next day, making it perfect for meal prep. To revive leftovers, add a drizzle of olive oil and a squeeze of fresh lemon juice before serving.