Mediterranean Orzo Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
284 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Orzo Salad
Description
Mediterranean Orzo Salad uses orzo pasta cooked al dente and cooled, forming the base of the dish. Fresh vegetable ingredients like halved grape tomatoes and chopped mini cucumbers add bright, juicy notes. Kalamata olives contribute a distinct salty and slightly bitter flavor, while the red onions add a mild pungency. Crumbled feta cheese enhances creaminess and a tangy depth.
The vinaigrette combines olive oil, red wine vinegar, dried oregano, and seasoning with salt and pepper to complement the salad's components. Chilling the orzo before combining prevents it from becoming mushy. The result is a well-seasoned salad with herbaceous and vinegary accents.
This salad can serve 2 to 4 people, fitting well as a cold side dish alongside grilled meats or as a stand-alone light meal. Adjustments to the vinegar and olives can accommodate personal tastes, and fresh parsley garnish adds color and herb flavor. Variations in feta style and vinegar type are possible without compromising the essential character of the salad.
Ingredients
- 1 cup orzo
- 1 (10 ounce) package tomato cut into halves, grape or cherry variety, little size
- 3-4 mini cucumbers chopped, or 1/2 English cucumber
- 1/2 cup feta cheese crumbled
- 1/4 cup kalamata olives pitted & cut into halves
- 1-2 tablespoons onion red, chopped
- 1/4 teaspoon oregano dried
- 2 tablespoons olive oil
- 1-2 tablespoons red wine vinegar
- salt to taste
- black pepper to taste
- parsley optional, to taste, fresh, for garnish
Instructions
- Boil a large salted pot of water and cook the orzo al dente according to package directions. Drain and rinse with cold water.
- Meanwhile, prep your other ingredients.
- Once the orzo has cooled, add all ingredients to a large bowl. I suggest starting with 1 tablespoon red wine vinegar, tossing the salad, then adding more if needed. Season with salt & pepper as needed (I am generous with both). Garnish with fresh parsley if using.
Notes
- Serves 2 to 4 people depending on portion size.
- Ingredients like olives and onions can be adjusted by eye for flavor preference.
- Red wine vinegar may be substituted with fresh lemon juice according to taste.
- Both crumbled feta and feta cubes in olive oil can be used effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 17mg | 6% |
| Sodium | 352mg | 15% |
| Potassium | 322mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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