Imagine a vibrant bowl brimming with the colors of the Mediterranean—juicy cherry tomatoes, crisp cucumbers, and creamy feta cheese mingling with tender orzo.
There’s something wonderfully comforting about this easy-to-make salad, perfect for a breezy lunch or a light dinner.
As the flavors meld together, each bite offers a revitalizing burst of taste.
Let’s bring this delightful Orzo Salad with Feta to life and enjoy a taste of Mediterranean bliss.
Kitchen Tools Required
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 whisk
- 1 measuring cup
- 1 cutting board
- 1 knife
- 1 serving spoon
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
Cook & Prep Time
To efficiently manage your time when preparing the Orzo Salad with Feta, you can follow this timeline:
- Reading the Recipe (5 minutes)
- Take a few minutes to read through the entire recipe and gather all your ingredients and equipment. This will guarantee you have everything you need and understand the steps.
- Prep Work (10 minutes)
- Start by chopping the vegetables: halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the parsley.
- Crumble the feta cheese if it’s not already done.
- Slice the Kalamata olives if they aren’t pre-sliced.
- Cooking the Orzo (10 minutes)
- Bring a large pot of salted water to a boil.
- Add the orzo pasta and cook for 8-10 minutes until al dente.
- While the orzo is cooking, you can prepare the dressing.
- Preparing the Dressing (5 minutes)
- In a large mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Cooling the Orzo (3 minutes)
- Drain the orzo using a colander and rinse with cold water to cool it down.
- Allow a couple of minutes for the orzo to cool completely.
- Assembling the Salad (5 minutes)
- Add the cooled orzo to the bowl with the dressing and toss to coat.
- Mix in the cherry tomatoes, cucumber, red onion, parsley, feta cheese, and Kalamata olives.
- Resting Time (10 minutes)
- Allow the salad to rest for about 10 minutes to let the flavors meld together.
- Serving (2 minutes)
- Serve the salad chilled or at room temperature.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Bring a large pot of salted water to a boil and cook the orzo pasta for 8-10 minutes until al dente.
Drain the orzo using a colander and rinse with cold water to cool it down.
In a large mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Add the cooked orzo to the bowl with the dressing and toss to coat.
Mix in the cherry tomatoes, cucumber, red onion, parsley, feta cheese, and Kalamata olives.
Allow the salad to rest for 10 minutes to let the flavors meld.
Serve the salad chilled or at room temperature.
Serving Tips
- Grilled Chicken: Serve alongside grilled chicken for a protein boost and a complete meal.
- Pita Bread: Pair with warm pita bread to scoop up the salad for a Mediterranean-inspired meal.
- Lemon Herb Grilled Shrimp: Complement the salad with lemon herb grilled shrimp for a revitalizing seafood twist.
- Roasted Vegetables: Add a side of roasted vegetables for an extra dose of flavor and nutrients.
- Hummus: Serve with a dollop of hummus for a creamy and flavorful accompaniment.
Storage
Store the orzo salad with feta in an airtight container in the refrigerator for up to three days.
For best taste, serve chilled and mix well before serving to redistribute dressing.
Freezing
Orzo salad with feta is best served fresh.
If freezing, store in an airtight container.
Thaw in the refrigerator and refresh with olive oil and lemon juice before serving.
Reheating
Orzo salad with feta is best enjoyed chilled or at room temperature.
If needed, gently bring to room temperature from the fridge.
Avoid reheating to maintain texture and flavor.
Final Thoughts
Orzo Salad with Feta is a revitalizing and versatile dish that embodies the vibrant flavors of the Mediterranean.
Its simple preparation and quick cook time make it an excellent choice for a light meal or side dish.
The combination of fresh ingredients like cherry tomatoes, cucumber, and parsley, along with the tangy feta and olives, creates a delightful balance of flavors and textures.
Whether served chilled or at room temperature, this salad is sure to please.
For an added twist, consider incorporating additional vegetables or herbs.
Enjoy this easy and delicious salad at your next gathering or as a healthy weekday meal option.
Frequently Asked Questions
Can I Substitute Quinoa for Orzo in This Salad?
You can substitute quinoa for orzo in this salad. Quinoa adds a nutty flavor and a protein boost. Make certain you cook it according to package instructions, then cool it before mixing with the other ingredients for a tasty twist.
Is This Salad Gluten-Free?
No, it’s not gluten-free as orzo is a type of pasta made from wheat. If you need a gluten-free option, substitute orzo with gluten-free pasta, quinoa, or rice, ensuring a delicious and safe meal.
What Can I Use Instead of Feta Cheese?
You can swap feta with goat cheese for a creamy texture or use ricotta salata for a milder flavor. Crumbled queso fresco adds a unique twist. Each alternative brings its own delightful character to your dish.
How Long Can the Salad Be Left at Room Temperature?
You shouldn’t leave this type of salad out at room temperature for more than two hours. After that, bacteria can grow, compromising its freshness and safety. Always refrigerate promptly to maintain flavor and quality.
Can I Add Protein to Make It a Complete Meal?
You can easily turn it into a complete meal by adding grilled chicken, shrimp, or chickpeas. These proteins blend beautifully with the flavors, providing a hearty, satisfying dish that’s both nutritious and delicious. Enjoy!
Orzo Salad with Feta
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Cutting board
- 1 Knife
- 1 serving spoon
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup Kalamata olives pitted and sliced
Instructions
- Bring a large pot of salted water to a boil and cook the orzo pasta for 8-10 minutes until al dente.
- Drain the orzo using a colander and rinse with cold water to cool it down.
- In a large mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Add the cooked orzo to the bowl with the dressing and toss to coat.
- Mix in the cherry tomatoes, cucumber, red onion, parsley, feta cheese, and Kalamata olives.
- Allow the salad to rest for 10 minutes to let the flavors meld.
- Serve the salad chilled or at room temperature.
Notes
