This Mediterranean Orzo Salad is refreshing, light, and flavorful. The lemon vinaigrette really makes this salad shine. Great served on its own or with a choice of protein.
- 1 cup (170g) dry orzo
- 2 cups cherry tomatoes, cut in halves
- 1 cucumber, diced (makes about 2 cups)
- 1 small red onion, finely chopped
- ½ cup pitted kalamata olives, halved or chopped into thirds
- ¾ cup (100g) feta cheese
- Optional add-ins: fresh herbs (dill, chives, parsley), sprouts, roasted vegetables (zucchini, bell peppers, eggplant), protein (salmon, tuna, shrimp, beans, or other vegan protein)
- ½ lemon, juiced (2 tbsp)
- 2 tbsp extra virgin olive oil
- ¼ tsp sea salt or more to taste
- Black pepper to taste
- Cook the orzo according to package instructions (14-16 mins), drain, rinse and set aside.
- Into a large bowl add the halved cherry tomatoes, diced cucumber, chopped red onion, chopped kalamata olives, and crumbled feta cheese, and fresh herbs if desired. Toss to combine.
- Add the cooked orzo and set aside.
- Make the lemon vinaigrette. In a small jar combine the lemon juice, extra virgin olive oil, sea salt, and pepper. Cover with a lid and shake to combine.
- Pour the dressing over the salad, toss gently again to combine everything.
- Serve immediately or store in the fridge until ready to eat.
This salad keeps well in the fridge even after you add the dressing because there are no greens. Avoid the fresh herbs if you're planning to store this salad for a few days. Add to an airtight container and keep in the fridge for up to 3 days.
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.
Keywords: greek, orzo, feta, olives