Looking for a vibrant and refreshing dish that transports you straight to the sunny shores of Greece? Our Orzo Salad with Greek Vinaigrette and Feta is a culinary journey you won't want to miss! Bursting with colorful vegetables, creamy feta, and a tangy dressing, this salad is not only a feast for the eyes but also a delightful explosion of flavors in every bite. Perfect for summer picnics, potlucks, or a light weeknight dinner, this dish is quick to prepare and sure to impress your family and friends. Get ready to dive into this deliciously easy recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 1/2 cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, chopped
- 1/4 cup olives
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients for the Orzo Salad. Ensure you have 1 cup of orzo pasta, 1/2 cup of crumbled feta cheese, 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/4 cup of chopped red onion, 1/4 cup of olives, 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of oregano, and salt and pepper to taste.
- In a medium-sized pot, bring a large pot of salted water to a boil over high heat. Once boiling, add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente.
- While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and chop the red onion. If using whole olives, slice them or leave them whole as per your preference.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and a pinch of salt and pepper to create the Greek vinaigrette. Taste and adjust seasoning as needed.
- Once the orzo is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down. Let it drain well.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese.
- Pour the Greek vinaigrette over the salad mixture and gently toss everything together until well combined. Make sure the orzo and vegetables are evenly coated with the dressing.
- Season the salad with additional salt and pepper to taste. If desired, you can also sprinkle some extra oregano on top for added flavor.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This can also be served immediately if desired.
- Serve the Orzo Salad in individual bowls or on a large serving platter. Enjoy your refreshing Greek-style dish!
Tips
- Cook Orzo Perfectly: To achieve that perfect al dente texture, keep an eye on the orzo as it cooks. Start checking for doneness a minute or two before the package instructions indicate, as cooking times can vary.
- Chill the Orzo: After rinsing the orzo under cold water, allow it to drain thoroughly. This step is crucial to prevent the salad from becoming soggy.
- Customize Your Veggies: Feel free to add or substitute any of your favorite vegetables! Bell peppers, spinach, or even artichokes can elevate the flavor profile of your salad.
- Make Ahead: This salad can be made a few hours in advance. Just keep it covered in the refrigerator, and let the flavors meld together for an even tastier dish.
- Experiment with Herbs: While oregano is a classic choice, don’t hesitate to experiment with fresh herbs like parsley or dill for added freshness.
- Feta Variations: Try using different types of feta cheese, such as herb-infused or even a creamy goat cheese, for a unique twist on this classic recipe.
- Serve It Right: For a beautiful presentation, serve the salad in a large bowl and garnish with extra feta and olives on top, or portion it out into individual servings for a stunning table display.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 10g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 25mg
