Description
This vibrant summer orzo salad is a refreshing Mediterranean-inspired dish, packed with juicy cherry tomatoes, crisp cucumbers, Kalamata olives, creamy feta, and a zesty lemon herb dressing. It’s quick to make, light yet satisfying, and ideal for picnics, BBQs, or meal prep. Serve it as a side or enjoy it solo with optional grilled chicken or chickpeas for added protein.
Ingredients
For the Salad:
- 1 cup dry orzo pasta
- 1 ½ cups cherry tomatoes, halved
- 1 cucumber, diced
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives, halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- Optional: 1 cup grilled chicken strips, chickpeas, or roasted red peppers
For the Lemon Herb Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the Orzo:
Bring a pot of salted water to a boil. Cook the orzo until al dente, about 8–10 minutes. Drain and rinse under cold water to stop the cooking and cool it quickly. - Prepare the Vegetables:
While the pasta is cooking, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley and basil. Crumble the feta if needed. - Make the Dressing:
In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper. Whisk or shake until well emulsified. - Assemble the Salad:
In a large mixing bowl, combine the cooled orzo, vegetables, herbs, and olives. Pour the dressing over the salad and toss gently until everything is well coated. - Finish and Serve:
Fold in the feta last to preserve its texture. Chill in the fridge for 15–30 minutes before serving for best flavor.
Notes
- Make it vegan by using dairy-free feta or omitting it entirely.
- For a protein boost, add grilled chicken, shrimp, chickpeas, or white beans.
- If storing for later, keep the dressing separate until ready to serve to maintain freshness.
- Feel free to swap herbs like parsley and basil with mint or dill for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Boiled
- Cuisine: Mediterranean