greek-orzo-salad-zesty-lemon-herb-vinaigrette

Vibrant Greek Orzo Salad with Zesty Lemon-Herb Vinaigrette

TOTAL
35min
PREP
25min
COOK
10min
Easy

Tender orzo pasta tossed with crisp cucumbers, juicy tomatoes, briny Kalamata olives, and creamy feta cheese. Dressed in a bright, herbaceous lemon-oregano vinaigrette, this salad is a refreshing and satisfying dish perfect for any occasion.

380 Calories
12g Protein
45g Carbs
18g Fats

*Nutrition per serving

Salad
Pasta
Mediterranean
Greek

Ingredients

Servings: 6
300g (1.5 cups) Orzo pasta
1 medium (approx. 200g or 7 oz) Cucumber
250g (1.5 cups) Cherry tomatoes
150g (1 cup) Kalamata olives
150g (1 cup) Feta cheese
50g (0.5 cup) Red onion
30g (0.5 cup) Fresh parsley
15g (0.25 cup) Fresh mint
120ml (0.5 cup) Extra virgin olive oil
60ml (0.25 cup) Lemon juice
1 tbsp (15ml) Dried oregano
1 clove Garlic
1 tsp (5g) Salt
0.5 tsp (2.5g) Black pepper

Steps

1

Cook the orzo pasta according to package directions. Typically, this involves bringing a large pot of salted water to a rolling boil, then adding the orzo and cooking for 8-10 minutes, or until al dente (tender but still firm to the bite). Avoid overcooking, as it will continue to soften slightly as it cools.

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For perfectly cooked orzo, ensure you use plenty of water and salt it generously, similar to how you would salt pasta water. Drain the orzo thoroughly in a colander.

2

While the orzo is cooking, prepare the vegetables and herbs. Wash and dice the cucumber into roughly 1cm (0.5 inch) pieces. Halve or quarter the cherry tomatoes depending on their size. Pit and halve the Kalamata olives. Finely dice the red onion. Chop the fresh parsley and mint.

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To avoid a watery salad, you can lightly salt the diced cucumber and let it sit in a colander for about 10 minutes to draw out excess moisture, then pat it dry.

3

Once the orzo is drained, rinse it briefly under cold water to stop the cooking process and prevent it from sticking together. Transfer the cooled orzo to a large mixing bowl.

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Rinsing is crucial here to cool the pasta quickly and maintain the integrity of the grains, ensuring a lighter texture in the salad.

4

Add the prepared cucumber, cherry tomatoes, Kalamata olives, diced red onion, chopped parsley, and chopped mint to the bowl with the orzo. Gently toss to combine these ingredients.

5

Prepare the zesty lemon-oregano vinaigrette. In a small bowl or jar, whisk together the extra virgin olive oil (120ml or 0.5 cup), freshly squeezed lemon juice (60ml or 0.25 cup), minced garlic (1 clove), dried oregano (1 tbsp or 15ml), salt (1 tsp or 5g), and freshly ground black pepper (0.5 tsp or 2.5g). Whisk vigorously until the dressing is well emulsified.

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For a smoother emulsion, you can slowly drizzle the olive oil into the lemon juice and garlic mixture while whisking continuously. Taste and adjust seasoning if needed.

6

Pour the prepared vinaigrette over the orzo and vegetable mixture in the large bowl. Toss everything gently but thoroughly to ensure all ingredients are evenly coated with the dressing.

7

Add the crumbled feta cheese to the salad. Gently fold it in, trying not to break it down too much, so you have pockets of creamy feta throughout the salad.

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Adding the feta at the end preserves its texture and prevents it from becoming mushy.

8

For the best flavor, cover the bowl and refrigerate the Greek orzo salad for at least 30 minutes (or up to 2 hours) to allow the flavors to meld together. This step is crucial for a truly delicious salad.

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This chilling period allows the orzo to absorb the flavors of the vinaigrette and other ingredients, enhancing the overall taste profile.

9

Before serving, give the salad a final gentle toss. Taste and adjust seasoning with additional salt, pepper, or lemon juice if necessary. Serve chilled.

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This salad is best served cold or at room temperature.

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