This Greek Orzo Salad is a perfect blend of flavors and textures, making it a delightful dish for any occasion. Packed with fresh vegetables, tangy feta cheese, and a light dressing, it’s not only delicious but also visually appealing. Perfect for a summer picnic or a quick weeknight dinner, this salad serves as a nutritious meal that everyone will love. Read on for the complete recipe and tips to make it your own!
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 15 minutes, and cooking time for the orzo is around 10 minutes.
Nutritional Value
Per serving (1 cup):
– Calories: 250
– Protein: 7g
– Carbohydrates: 30g
– Fat: 12g
– Fiber: 3g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
- Boil water in a large pot and add a pinch of salt.
- Add the orzo pasta and cook according to package instructions (about 10 minutes).
- Drain the orzo and rinse under cold water to stop cooking.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, and olives.
- Add the cooled orzo to the bowl with the vegetables.
- Sprinkle the feta cheese and parsley over the salad.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Alternative Ingredients
Feel free to customize this salad by substituting ingredients. For example, you can use quinoa instead of orzo for a gluten-free option or add bell peppers for extra crunch. Swap feta for goat cheese or omit it for a vegan version.
Serving and Pairings
This Greek Orzo Salad pairs wonderfully with grilled meats, seafood, or can be served as a light main dish. It also works well as a side for Mediterranean dishes or as part of a buffet spread.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold, and while it can be eaten straight from the fridge, it doesn’t need reheating. Freezing is not recommended due to the texture changes of the vegetables.
Cooking Mistakes
- Overcooking the orzo can lead to a mushy texture.
- Not rinsing the orzo can make it sticky.
- Using stale or low-quality olives can affect flavor.
- Forgetting to adjust seasoning after adding the dressing.
- Using too much vinegar can overpower the salad.
- Chopping vegetables unevenly can affect texture.
- Not letting the salad chill can diminish flavors.
Helpful Tips
- Use fresh herbs for the best flavor.
- Chill the salad before serving for enhanced taste.
- Add nuts like pine nuts for extra crunch.
- Experiment with different vegetables based on seasonality.
- Always taste before serving to ensure seasoning is perfect.
FAQs
Can I make this salad in advance?
Yes, you can prepare the salad a few hours ahead of time. Just keep the dressing separate until you’re ready to serve to avoid sogginess.
Is orzo gluten-free?
Traditional orzo is made from wheat, but you can find gluten-free alternatives made from rice or corn.
What can I substitute for feta cheese?
You can use goat cheese, ricotta, or leave it out for a dairy-free option.
How long can I keep leftovers?
Leftovers can be stored in the refrigerator for up to 3 days.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas make excellent additions for extra protein.
What type of olives should I use?
Kalamata olives are traditional, but green olives or any preferred variety can work well too.
Conclusion
This Greek Orzo Salad is a versatile, flavorful dish that is perfect for any meal. With its fresh ingredients and easy preparation, it’s bound to become a favorite in your culinary repertoire. Enjoy this dish as a delightful side or a main course, and savor the tastes of the Mediterranean right at your table!
Greek Orzo Salad
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion finely chopped
- 1/2 cup Kalamata olives pitted and sliced
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Boil water in a large pot and add a pinch of salt.
- Add the orzo pasta and cook according to package instructions (about 10 minutes).
- Drain the orzo and rinse under cold water to stop cooking.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, and olives.
- Add the cooled orzo to the bowl with the vegetables.
- Sprinkle the feta cheese and parsley over the salad.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Nutrition
