Description
Greek Orzo Salad with Lemon and Feta. This salad is not just a meal; it’s a celebration of fresh ingredients and sunny days. I remember the first time I tasted this delightful dish at a quaint little café by the sea. The tangy lemon, creamy feta, and crisp vegetables danced together in perfect harmony, making each bite a burst of flavor.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup feta cheese, crumbled
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the orzo in boiling vegetable broth according to package instructions (8-10 minutes) until al dente.
- While the orzo cooks, chop the cherry tomatoes, cucumber, red onion, and Kalamata olives.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the chopped vegetables and cooled orzo. Drizzle the dressing over and toss gently.
- Fold in the crumbled feta cheese and let the salad chill for 30 minutes before serving.
Notes
- Use fresh ingredients for the best flavor.
- Chill the salad for at least 30 minutes to meld flavors.
- Can be made a day in advance; add feta just before serving.
- Store leftovers in an airtight container for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg