Greek Orzo Salad
Love orzo pasta? You're going to love this Mediterranean Greek Orzo Salad! Made with fresh ingredients, feta, and a lemon vinaigrette you can't go wrong!
Servings: 8
Ingredients
- 8 ounces dry orzo
- 1 cup grape tomatoes quartered
- 2 persian cucumbers quartered
- ½ cup crumbled feta cheese
- ½ cup kalamata olives sliced
- ¼ cup red onions diced
- ¼ cup fresh dill chopped
Dressing
- 1 small shallot minced
- 3 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- 4 tablespoons olive oil
- Kosher salt to taste
- black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Cook orzo until al dente. Drain and run cool water over it until it's cooled.
- Make the dressing. In the bottom of a large bowl, mix shallot, lemon juice, Dijon mustard and oregano. Slowly stream in olive oil, whisking constantly. Season to taste with salt and pepper and set aside.
- Add the cooled orzo, tomatoes, cucumbers, feta, olives, red onions, and dill to the large bowl with the shallot dressing. Season to taste with salt and pepper. Toss to coat and serve immediately.
Video
Notes
Storage: Store leftover salad in a covered glass container in the refrigerator. For the best taste, eat it within the first two days, but it will be good for up to four days. Before eating, stir and add extra lemon juice, salt, and pepper as needed. After four days, the vegetables may become mushy, and the flavors will fade.
My Top Tip: Cook orzo al dente. It should be chewy, not soft. Overcooked orzo turns mushy once it sits in dressing. Follow the lower end of the package time and taste it early.
Nutrition
Calories: 224kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 251mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 1mg
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