Greek Orzo Salad Recipe
Discover the delightful Greek Orzo Salad, a vibrant and zesty dish that combines tender orzo pasta with crumbly feta, zesty lemon, and an array of crunchy vegetables. Ideal for warm summer days, this salad serves as an excellent accompaniment to grilled favorites or as a satisfying light lunch on its own.
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Ingredients
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 16 oz orzo pasta
- 1/2 cup halved pitted kalamata olives
- 1/3 cup red onion
- 3 cups from 1 large English cucumber
- 1 pint grape tomatoes
- 1 orange bell pepper
- 1/2 cup feta cheese
- fresh oregano
- 1/2 tsp garlic powder
- 2 tbsp fresh lemon juice
- 1/3 cup olive oil
Instructions
- 1
Fill a sizable pot with water, ensuring to add a generous amount of salt, and bring it to a vigorous boil. Incorporate the orzo and cook it according to the instructions on the package for an al dente texture, adding an additional minute to the cooking time.
- 2
Once cooked, drain the orzo and rinse it thoroughly under cold running water before draining it again.
- 3
In a separate large mixing bowl, whisk together the ingredients for the dressing. Toss in the olives, diced red onion, and the brine from the olives, and mix until well combined.
- 4
Fold in the cooked orzo along with diced cucumber, tomatoes, and bell pepper, and toss everything together thoroughly. Sample for seasoning, adjusting the salt to your preference.
- 5
Just prior to serving, sprinkle in the cheese and gently fold it into the salad.