Greek Orzo Salad
User Reviews
5
Greek Orzo Salad
Description
This Greek Orzo Salad starts with al dente orzo pasta, which is cooled after cooking to prevent over-softening. Fresh cucumbers, halved cherry tomatoes, diced red and green bell peppers, sliced kalamata olives, rinsed chickpeas, diced red onion, and crumbled feta cheese are combined to give a variety of textures and flavors typical of Mediterranean cuisine.
The red wine vinaigrette dressing is prepared by whisking together olive oil, minced garlic, red wine vinegar, lemon juice and zest, Dijon mustard, oregano, sugar, salt, black pepper, and finely chopped kalamata olives. This zesty dressing ties the salad elements together and introduces a balance of acidity, herbaceous notes, and a subtle sweetness.
The salad can be served immediately or chilled, allowing the flavors to meld. It stores well in the refrigerator for up to five days when covered, making it convenient for meal prep or gatherings. Before serving, a quick mix ensures the dressing coats the ingredients evenly.
Ingredients
- 1 pound orzo
- 1 large English cucumber sliced in half lengthwise then cut into half moons
- 2 cups cherry tomato cut in half
- 1/2 cup kalamata olives pitted and sliced in half
- 1 small red bell pepper seeds removed and diced
- 1 small green pepper seeds removed and diced
- 1 .5 ounce can chickpeas drained, rinsed, and patted dry
- 1 small red onion diced
- 1 ounce container feta cheese crumbled
For the Red Wine Vinaigrette:
- 1/2 cup olive oil
- 2 cloves garlic minced
- 3 tablespoons red wine vinegar
- 1 and 1/2 lemon juice freshly squeezed, Tablespoons
- 1 teaspoon lemon finely grated, zest
- 1 and 1/2 Dijon mustard teaspoons
- 1 teaspoon oregano finely chopped (or 1/2 teaspoon dried, fresh
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon black pepper more to taste, ground
- 2 Tablespoons kalamata olives finely chopped
Instructions
- Place a large pot of salted water over high heat and bring to a rolling boil. Add orzo and cook until al dente, 7 to 8 minutes.
- Drain pasta and rinse under cold water until cool.
- Place pasta in a large serving bowl and set aside.
- In the meantime, prepare the vegetables and dressing.
For the Red Wine Vinaigrette:
- In a small bowl combine the olive oil, garlic, vinegar, lemon juice, zest, mustard, oregano, sugar, salt, pepper, and olives. Whisk well until completely combined. Add dressing to orzo.
- Add vegetables, olives, chickpeas, and feta to the orzo bowl and mix well to combine. Season with salt and pepper, if desired.
- Serve at once, or chill until needed. Salad will keep, covered and stored in the fridge, for up to 5 days. Mix well before serving.
User Reviews
Overall Rating
5
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