Gather the following ingredients to whip up this refreshing Greek Orzo Salad:
- 1 pound orzo
- 1 large English cucumber, sliced in half lengthwise, then cut into half moons
- 2 cups cherry tomatoes, cut in half
- 1/2 cup kalamata olives, pitted and sliced in half
- 1 small red bell pepper, seeds removed and diced
- 1 small green bell pepper, seeds removed and diced
- 1 15.5-ounce can chickpeas, drained, rinsed, and patted dry
- 1 small red onion, diced
- 1 8-ounce container feta cheese, crumbled
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1 and 1/2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest, finely grated
- 1 and 1/2 teaspoons Dijon mustard
- 1 teaspoon fresh oregano, finely chopped or 1/2 teaspoon dried
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon ground black pepper (more to taste)
- 2 tablespoons kalamata olives, finely chopped
Directions
- Step 1: In a large pot of salted boiling water, cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Step 2: In a large mixing bowl, combine the cucumber, cherry tomatoes, kalamata olives, red bell pepper, green bell pepper, chickpeas, red onion, and crumbled feta cheese.
- Step 3: In a small bowl, whisk together the olive oil, minced garlic, red wine vinegar, lemon juice, lemon zest, Dijon mustard, oregano, sugar, salt, and black pepper until well combined.
- Step 4: Add the cooked orzo to the vegetable mixture and pour the dressing over the top. Gently toss to combine all the ingredients and ensure everything is evenly coated.
- Step 5: Taste the salad and adjust the seasoning with additional salt and pepper if needed. For extra flavor, stir in the finely chopped kalamata olives.
- Step 6: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature, and enjoy!
FAQs
1. Can I make this salad ahead of time?
Yes! This Greek Orzo Salad can be made ahead of time and stored in the refrigerator for up to 3 days.
2. Can I substitute the orzo with another pasta?
Absolutely! You can use any small pasta like farro, or even quinoa for a gluten-free option.
3. Is this salad vegan?
If you want a vegan version, simply omit the feta cheese, and it will still be delicious!
4. Can I add protein to this salad?
Yes! Grilled chicken, shrimp, or even canned tuna can be great additions for added protein.
5. How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving again!
Conclusion
This Greek Orzo Salad is a delightful dish that you can enjoy any time of year. Its mix of bright vegetables, tangy feta, and zesty dressing makes it not only a feast for the eyes but also for the palate. Whether you’re hosting a barbecue, potluck, or just looking for a quick lunch option, this salad is sure to impress. Enjoy your culinary journey to Greece with every delicious bite!
