Description
A vibrant, no-fuss Mediterranean salad with nutty orzo, juicy vegetables, briny olives, and a zesty lemon dressing. Perfect for summer picnics or quick meals, this dish balances freshness and flavor in under 30 minutes.
Ingredients
1 cup dried orzo pasta
1 English cucumber, diced
1 cup cherry tomatoes, halved
1 red bell pepper, finely chopped
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese
1/2 cup pitted Kalamata olives
Juice of 2 lemons (about 1/4 cup)
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 tbsp fresh mint, chopped
1 tsp dried oregano
Salt and pepper to taste
Instructions
Cook orzo in salted boiling water until al dente (8-10 minutes)
Rinse under cold water to cool
In a large bowl, combine orzo, cucumber, tomatoes, red bell pepper, red onion, feta, and olives
In a separate small bowl, whisk lemon juice, olive oil, garlic, mint, oregano, salt, and pepper
Pour dressing over salad and toss to combine
Let sit for 5 minutes before serving to allow flavors to meld
Notes
Vegan option: omit feta and swap 1/4 cup dairy-free yogurt for crumbly texture
Storage: refrigerate for up to 2 days (salad may absorb dressing over time)
Add grilled chicken or chickpeas for a protein boost
Use fresh, high-quality ingredients for maximum flavor payoff
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 4.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg