Description
Indulge in the bright and refreshing flavors of this Greek Orzo Salad, a perfect dish for summer gatherings or light lunches. This vibrant salad combines tender orzo pasta with crisp cucumber, juicy cherry tomatoes, savory kalamata olives, and creamy feta cheese, all tossed in a zesty homemade dressing. With the addition of protein-rich chickpeas, it’s both filling and nutritious. Whether served as a main course or a side dish, this Mediterranean-inspired salad is sure to impress family and friends alike. Enjoy it fresh or let it marinate for a few hours to enhance the flavors even further!
Ingredients
Scale
- 1 pound orzo
- 1 large English cucumber
- 2 cups cherry tomatoes
- 1/2 cup kalamata olives
- 1 can (15.5 oz) chickpeas
- 1 small red onion
- 8 oz feta cheese
- Dressing: olive oil, garlic, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, pepper
Instructions
- Cook the orzo in salted boiling water for 7-8 minutes until al dente. Drain and cool.
- In a large bowl, combine cooled orzo with chopped cucumber, tomatoes, olives, chickpeas, red onion, and crumbled feta.
- Whisk together dressing ingredients: olive oil, garlic, vinegar, lemon juice and zest, mustard, oregano, salt, and pepper.
- Pour dressing over the salad mixture and toss gently until well combined.
- Chill for at least 30 minutes before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg