Description
A refreshing and vibrant Greek Orzo Salad tossed with crisp vegetables, olives, and a tangy lemon dressing, topped with herbed feta for an extra burst of flavor.
Ingredients
Units
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup crumbled feta cheese
- 1 tsp dried oregano
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package directions. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
- In a small bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper.
- Pour the dressing over the salad and toss well to combine.
- Gently fold in the crumbled feta cheese.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- You can make the salad up to a day in advance.
- Use block feta and crumble it yourself for better texture and flavor.
- Add grilled chicken or chickpeas for extra protein.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
