Greek Orzo Salad
Greek Orzo Salad is a vibrant and refreshing dish that captures the essence of Mediterranean flavors. This colorful salad combines tender orzo pasta with crisp vegetables and tangy feta cheese, making it a perfect side for summer barbecues or a light main dish. With its bright colors and zesty taste, this salad not only pleases the palate but also adds a touch of sunshine to your table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Side
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- 1 cup feta cheese, crumbled
- ½ cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo in a large pot of boiling salted water for 8-10 minutes until al dente. Drain and rinse under cold water.
- While the orzo cooks, prepare the veggies: dice cucumber, halve cherry tomatoes, and finely chop red onion (soak in cold water if needed).
- In a large bowl, combine cooked orzo, cucumber, tomatoes, red onion, and feta cheese.
- Drizzle with olive oil and lemon juice; season with salt and pepper. Toss gently to combine.
- Add chopped parsley just before serving for freshness. Serve immediately or chill for an hour.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Substitute orzo with any small pasta like ditalini or couscous for variety. Customize with olives or different herbs to match your taste preferences.