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Fresh Greek Orzo Salad with Zesty Lemon Vinaigrette

Fresh Greek Orzo Salad - featured image
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A refreshing and vibrant Greek orzo salad featuring tender orzo pasta, crunchy cucumbers, Kalamata olives, creamy feta, and a zesty lemon vinaigrette. Perfect for quick meals, potlucks, or picnics.

Ingredients

Scale
  • 1 1/2 cups (about 270g) orzo pasta
  • 1 medium cucumber, diced (English cucumber preferred)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup red onion, finely chopped
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh oregano, finely chopped (optional)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 1/2 cups (270g) orzo and cook according to package instructions, about 8-10 minutes, until al dente. Drain in a colander and rinse briefly under cold water to stop cooking. Set aside to cool.
  2. While the orzo cooks, dice 1 medium cucumber, halve 1 cup cherry tomatoes, slice 1/2 cup Kalamata olives, and finely chop 1/4 cup red onion and herbs (parsley and oregano).
  3. In a small bowl, whisk together 1/4 cup fresh lemon juice, 1/3 cup extra virgin olive oil, 1 minced garlic clove, 1 teaspoon Dijon mustard, and salt and pepper to taste until the dressing emulsifies and thickens slightly.
  4. In a large bowl, add the cooled orzo, chopped veggies, olives, and crumbled feta. Pour the lemon vinaigrette over everything and toss gently but thoroughly to coat evenly.
  5. Taste and adjust salt, pepper, or lemon juice if needed. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. It can also be served at room temperature.

Notes

Do not overcook the orzo; it should be al dente for best texture. Rinse orzo under cold water immediately after draining to stop cooking and cool it for the salad. Soak red onion in cold water for 10 minutes to mellow sharpness if desired. Whisk mustard and lemon juice first before slowly adding olive oil to create a creamy, emulsified dressing. Refrigerate salad for at least 30 minutes for best flavor. Salad keeps fresh for 2-3 days in an airtight container in the fridge.

Nutrition

Keywords: Greek salad, orzo salad, lemon vinaigrette, Mediterranean, easy salad, summer salad, healthy salad, vegetarian

Find it online: https://coracooks.com/fresh-greek-orzo-salad-recipe-easy-zesty-lemon-vinaigrette-dressing/