Name: Greek Orzo Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: Mediterranean
Ingredients: 1 pound orzo; 2 cups cherry tomatoes (halved); 1 large English cucumber (sliced); 1 small red onion (diced); 1/2 cup kalamata olives (pitted and sliced); 1 can chickpeas (drained and rinsed); 1/2 cup feta cheese (crumbled); 1/2 cup olive oil; 2 cloves garlic (minced); 3 tablespoons red wine vinegar; 1 and 1/2 tablespoons lemon juice (freshly squeezed); 1 teaspoon lemon zest (finely grated); 1 and 1/2 teaspoons dijon mustard; 1 teaspoon fresh oregano (finely chopped or 1/2 teaspoon dried); 1 teaspoon granulated sugar; 1/2 teaspoon salt (more to taste); 1/2 teaspoon ground black pepper (more to taste)

Description

Greek Orzo Salad is a deliciously vibrant dish that captures the essence of summer with its colorful mix of fresh vegetables and creamy feta cheese. This Mediterranean-inspired salad is not only visually appealing but also incredibly versatile, making it perfect for summer picnics, barbecues, or light lunches. The combination of juicy cherry tomatoes, crunchy cucumbers, and protein-packed chickpeas creates a delightful medley of flavors and textures. Doctoring it up with grilled chicken or shrimp adds a satisfying protein boost if desired. Tossed in a zesty homemade dressing, this salad is sure to be a hit at your next gathering!

Ingredients

Scale

1 pound orzo
2 cups cherry tomatoes (halved)
1 large English cucumber (sliced)
1 small red onion (diced)
1/2 cup kalamata olives (pitted and sliced)
1 can chickpeas (drained and rinsed)
1/2 cup feta cheese (crumbled)
1/2 cup olive oil
2 cloves garlic (minced)
3 tablespoons red wine vinegar
1 and 1/2 tablespoons lemon juice (freshly squeezed)
1 teaspoon lemon zest (finely grated)
1 and 1/2 teaspoons dijon mustard
1 teaspoon fresh oregano (finely chopped or 1/2 teaspoon dried)
1 teaspoon granulated sugar
1/2 teaspoon salt (more to taste)
1/2 teaspoon ground black pepper (more to taste)

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Instructions

Cook the orzo in boiling salted water for 7-8 minutes until al dente. Drain and rinse under cold water.
In a large bowl, combine cooked orzo with cherry tomatoes, cucumber, red onion, kalamata olives, chickpeas, and feta cheese.
In a separate bowl, whisk together olive oil, minced garlic, red wine vinegar, lemon juice, mustard, oregano, sugar, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Chill for at least 10 minutes before serving.

Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: Approximately 1 cup (150g)
Calories: 230
Sugar: 3g
Sodium: 360mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 5g
Protein: 6g
Cholesterol: 15mg