Description
Greek Orzo Salad With Feta is a vibrant and refreshing dish that captures the essence of Mediterranean cuisine. This delightful salad features fluffy orzo pasta tossed with crunchy cucumbers, juicy cherry tomatoes, and tangy feta cheese, all drizzled in a zesty olive oil and lemon dressing. Perfect for picnics, barbecues, or as a light meal, this colorful salad is not only visually appealing but also packed with nutrients. Elevate your dining experience with this easy-to-make recipe that promises to impress family and friends alike.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup diced cucumbers
- 1 cup halved cherry tomatoes
- 1/4 cup finely chopped red onion
- 1/2 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp chopped fresh parsley or dill
- Salt and pepper to taste
Instructions
- Cook the orzo: Bring salted water to a boil, add orzo, and cook until al dente (about 8–10 minutes). Drain and rinse under cold water.
- Prepare the vegetables: While the orzo cooks, chop cucumbers, tomatoes, and red onion into bite-sized pieces.
- Make the dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Combine ingredients: In a large bowl, mix cooked orzo with chopped veggies and crumbled feta. Pour dressing over and toss gently.
- Add herbs: Sprinkle with fresh herbs and toss again.
- Chill: Let salad sit in the fridge for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg