Description
This Mediterranean orzo salad is summer in a bowl! Tangy, fresh, and ready in minutes—it’s the dish everyone will ask you to bring to every potluck.
Ingredients
Scale
- 1½ cups (300g) dry orzo pasta
- ¼ cup (60ml) extra virgin olive oil, plus more for cooking pasta
- 3 tablespoons fresh lemon juice (approximately 1 large lemon)
- 2 tablespoons red wine vinegar
- 1 cup (150g) cherry tomatoes, halved
- 1 medium cucumber, diced (about 1 cup/150g)
- ½ red onion, finely diced (about ½ cup/80g)
- ¾ cup (100g) crumbled feta cheese
- ½ cup (60g) pitted kalamata olives, halved
- ¼ cup (15g) fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Cook orzo until just shy of al dente (about 7-8 minutes). Drain, rinse with cold water, and toss with a tablespoon of olive oil.
- In a small bowl, whisk together ¼ cup olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper to make the dressing.
- In a large bowl, combine cooled orzo, tomatoes, cucumber, red onion, olives, and feta cheese.
- Pour the dressing over the salad ingredients and gently fold everything together.
- Add chopped parsley and dill, reserving some for garnish. Toss gently to combine.
- Refrigerate for at least 30 minutes to allow flavors to develop.
- Before serving, bring to room temperature for 15 minutes, toss gently, and garnish with reserved herbs.