Greek Toasted Orzo Salad
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
8
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Calories
256 kcal
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Course
Salad
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Cuisine
Mediterranean
Greek Toasted Orzo Salad
Description
Greek Toasted Orzo Salad begins by toasting orzo with olive oil in the oven for a nutty flavor before boiling it until al dente. After draining and cooling, the orzo is tossed with a dressing made from olive oil, fresh lemon juice, garlic, mustard, honey, fresh mint leaves, and salt, pureed to a creamy consistency. The salad ingredients include diced ripe tomato, red onion, mini cucumbers, sliced pitted olives, diced feta cheese, and fresh oregano leaves.
The combination of toasted orzo’s subtle crunch and tender bite, fresh vegetables, salty olives and feta, and the citrus-herb dressing delivers a layered texture and bright flavor profile. This salad can be served immediately or chilled for later. The fresh mint and lemon in the dressing impart a lively and refreshing character perfect for warm weather meals or as a side dish.
To toast the orzo, coat it lightly with olive oil and bake in a single layer until browned, which is key to the salad’s signature flavor. Adjust the dressing seasonings to taste before serving.
Ingredients
orzo salad
- 1 1/2 cups orzo toasted*
- 1 medium tomato diced, ripe
- 1/2 small red onion diced
- 2 mini cucumber diced
- 1/2 cup olive pitted and sliced
- 4 ounces feta cheese diced
- 2 Tbsp oregano small fresh leaves
- salt coarse salt; fresh cracked black pepper
- black pepper coarse salt; fresh cracked black pepper
lemony mint dressing
- 1/3 cup olive oil
- 2 cloves garlic minced. Use 1 garlic clove if you prefer a less pungent flavor.
- 2 Tbsp lemon juice fresh squeezed
- 1 tsp yellow mustard
- 1 tsp honey
- 7-10 leaves mint fresh
- pinch salt coarse
Instructions
- Boil the toasted orzo in plenty of well salted water until just al dente. Orzo size varies, so follow your package instructions. Mine took about 8 minutes. Drain and rinse briefly under cold water. Drain again, really well. You don't want a soggy pasta salad.
- While the past is cooking put the dressing ingredients into a small food processor and process until creamy. Taste to add salt and adjust any of the ingredients to your liking: if it's too tart add more honey or more olive oil.
- Put the drained toasted orzo in a large mixing bowl and toss with some of the dressing. Now add the tomato, onion, cukes, olives and oregano leaves and give a toss with more dressing. Now toss in the feta cheese and add salt and fresh cracked pepper to taste.
- Serve right away or chill until ready to serve.
Notes
- To toast orzo, toss it with olive oil and bake at 350°F, stirring occasionally, until lightly golden.
- Adjust dressing ingredients like honey or lemon juice to balance tartness to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 17mg | 6% |
| Sodium | 355mg | 15% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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