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- 1 cup orzo pasta - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper, diced (red or yellow) - 1/2 red onion, finely chopped - 1 cup feta cheese, crumbled - 1/4 cup Kalamata olives, pitted and sliced - 1/4 cup fresh parsley, chopped - Juice of 1 lemon - 3 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste Each ingredient plays a key part in this dish. The orzo pasta adds a nice base. It gives a satisfying bite and absorbs the flavors well. The vegetable broth enhances the orzo's taste. Using broth adds depth that plain water cannot match. Cherry tomatoes provide a burst of sweetness and color. Their juiciness brightens the salad. Cucumbers add a crisp texture. They bring a refreshing crunch. Bell peppers contribute sweetness and a pop of color. Red onion offers a sharp bite that balances the flavors. Feta cheese adds creaminess and tang. Its salty flavor elevates the dish. Kalamata olives bring a briny note. They add richness and complexity. Fresh parsley gives a burst of color and a mild herb taste. The lemon juice adds acidity, which brightens all the flavors. Olive oil rounds out the dish with richness. Oregano adds an earthy flavor, tying everything together. When shopping, look for plump cherry tomatoes. They should be firm and brightly colored. Choose cucumbers that feel crisp and smooth. A good cucumber should have no soft spots. Pick bell peppers that are shiny and firm. They should feel heavy for their size. For red onions, select ones that feel solid and have no soft spots. Fresh parsley should look vibrant and green. Avoid any that are wilted or yellowing. Feta cheese should be crumbly and moist. If you can, buy it from the deli. Fresh olives should be pitted and look shiny. For olive oil, choose a high-quality extra virgin variety for the best flavor. {{ingredient_image_1}} Start by boiling two cups of vegetable broth or water in a medium saucepan. Once it boils, add one cup of orzo pasta. Cook according to the package, usually about eight to ten minutes. When the orzo is al dente, drain it in a colander. Rinse it under cold water to stop the cooking. This step keeps the orzo from getting mushy. Grab a large mixing bowl for the next step. In this bowl, add one cup of halved cherry tomatoes, one diced cucumber, and one diced bell pepper. You can use red or yellow bell pepper; both taste great. Next, finely chop half a red onion and toss it in. These fresh veggies add color and crunch to your salad. Now, it's time to mix everything. Add the cooked orzo to the bowl with your veggies. Sprinkle in one cup of crumbled feta cheese and a quarter cup of sliced Kalamata olives. These ingredients bring a salty and creamy flavor. Drizzle the salad with the juice of one lemon and three tablespoons of olive oil. Add one teaspoon of dried oregano, along with salt and pepper to taste. Gently toss everything together. Make sure the flavors blend well. Cover the salad and chill it in the fridge for at least 30 minutes. This wait lets the flavors meld and enhances the taste. To cook orzo perfectly, start with a pot of boiling vegetable broth or water. Use 1 cup of orzo for every 2 cups of liquid. Cook for 8 to 10 minutes. Stir occasionally to prevent sticking. Test the orzo for doneness; it should be firm but not hard. Once done, drain the orzo and rinse it under cold water. This stops the cooking and helps keep it from becoming mushy. Fresh herbs make a big difference in flavor. Use parsley for a fresh taste. Dried oregano adds a classic Greek note. Lemon juice brightens the salad and balances the richness of feta. Don’t forget salt and pepper; they bring out the flavors of all the ingredients. Experiment with spices like garlic powder or red pepper flakes for an extra kick. Serve the Greek Orzo Salad in a big bowl or on individual plates. Garnish with extra parsley and lemon wedges for color and freshness. This salad pairs well with grilled chicken or fish for a complete meal. You can also serve it as a side dish at parties. Make it a day ahead for best flavor; the tastes blend nicely when chilled. Pro Tips Cook Orzo Perfectly: To achieve the perfect texture, make sure to cook the orzo until al dente, as it will continue to absorb flavors and moisture while chilling. Fresh Ingredients Matter: Use fresh, high-quality vegetables and herbs for the best flavor. This salad shines with vibrant, seasonal produce. Customize Your Salad: Feel free to add other ingredients like artichoke hearts, red pepper flakes, or grilled chicken to make the salad your own. Chill for Flavor: Allowing the salad to chill for at least 30 minutes enhances the flavors as they meld together, making every bite delicious. {{image_2}} You can boost Greek Orzo Salad with protein. Cooked chicken adds a hearty touch. Grilled shrimp gives a nice seafood flair. For a plant-based option, add chickpeas. They are tasty and full of fiber. Simply mix in your choice after adding the orzo. This keeps the salad filling and satisfying. If you want a veggie twist, try roasted vegetables. Zucchini or eggplant works well. You can also use artichoke hearts for a tangy flavor. These add depth to the salad without meat. Sun-dried tomatoes bring a sweet and savory taste. Mix them in for extra zest. While lemon and olive oil is classic, don't be shy to experiment. A balsamic vinaigrette brings sweetness and depth. You could also try a yogurt dressing for creaminess. For a spicy kick, add some hot sauce to your dressing. This keeps the salad fresh and exciting every time! To keep your Greek Orzo Salad fresh, store it in an airtight container. This helps prevent the salad from drying out or absorbing other odors in your fridge. Make sure to let it cool before sealing it. If you have extra lemon juice or olive oil, consider adding a splash before storage. This adds moisture back to the salad when you eat it later. Greek Orzo Salad stays fresh in the fridge for about 3 to 5 days. After that, the veggies may lose their crunch, and the flavors can fade. Always check for any signs of spoilage before eating. If it looks or smells off, it's best to toss it out. Freezing Greek Orzo Salad is not the best option. The orzo and veggies may become mushy when thawed. If you still want to freeze it, separate the salad into portions. Leave out the feta cheese and olives, as these do not freeze well. When you’re ready to eat, thaw in the fridge overnight and add fresh feta and olives just before serving. Yes, you can make Greek Orzo Salad ahead of time. In fact, making it a few hours early helps the flavors blend. After mixing all the ingredients, cover the salad and chill it. It stays fresh in the fridge for up to three days. Just give it a quick stir before serving. This makes it a great option for meal prep or gatherings. If you need a feta cheese substitute, try using goat cheese or ricotta. Both give a creamy texture and fresh taste. You can also use vegan feta if you want a dairy-free option. Crumbled tofu mixed with some lemon juice works well too. Each substitute brings its own flavor, so choose one that fits your taste. No, orzo is not gluten-free. It is made from wheat and contains gluten. If you need a gluten-free option, look for rice or corn-based orzo. These alternatives give a similar shape and texture, making them great for salads. Always check the labels to ensure your choice is safe for your diet. Greek Orzo Salad holds fresh flavors and nutrition. We’ve detailed each ingredient's role, ensuring every bite counts. I shared tips to pick the freshest produce and how to cook orzo just right. You can even add proteins for extra taste. Remember, storage practices help keep your salad fresh longer. Enjoying this dish brings joy to your meal. I encourage you to try the variations and make it your own. Trust me, this salad will shine at any table.

Mediterranean Orzo Delight

A refreshing and flavorful salad featuring orzo pasta, fresh vegetables, and feta cheese, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups vegetable broth (or water)
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole bell pepper, diced (red or yellow)
  • 1/2 whole red onion, finely chopped
  • 1 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 1 whole Juice of 1 lemon
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • to taste Salt and pepper

Instructions
 

  • In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the orzo pasta and cook according to package instructions until al dente, typically around 8-10 minutes.
  • Once cooked, drain the orzo and rinse it under cold water to stop the cooking process. Set aside.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, and chopped red onion.
  • Add the cooked orzo to the bowl with the vegetables.
  • Sprinkle in the crumbled feta cheese and sliced olives.
  • Drizzle with lemon juice and olive oil. Sprinkle in the dried oregano, along with salt and pepper to taste.
  • Gently toss everything until well combined, ensuring all ingredients are evenly distributed.
  • Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Notes

Serve the salad in individual bowls or on a large platter, garnished with additional parsley and a lemon wedge for a fresh touch.
Keyword Mediterranean, orzo, salad, vegetarian