Description
A refreshing Greek Orzo Salad with a zesty lemon herb dressing, perfect for summer picnics and light lunches.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 3 tablespoons lemon juice, freshly squeezed
- Salt and pepper to taste
Instructions
- Cook the orzo in a pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- Chop the cherry tomatoes, cucumber, red onion, and Kalamata olives, and place them in a large mixing bowl with the chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
- Add the cooked orzo to the bowl with the vegetables, pour the dressing over, and toss gently to combine. Sprinkle the crumbled feta cheese on top and toss again.
Notes
- Store in an airtight container in the refrigerator for up to three days.
- For a gluten-free option, use gluten-free orzo.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Greek Orzo Salad, Lemon Herb Dressing, Summer Salad, Vegetarian Salad