This Greek Orzo Salad is packed with flavor! It’s made with tender orzo pasta, fresh herbs, juicy tomatoes, and a zesty lemon dressing to brighten everything up.
Perfect for picnics or a light dinner, this salad is so colorful and tasty that you might find yourself going back for seconds—who can resist? 🍋🌿
Key Ingredients & Substitutions
Orzo Pasta: This rice-shaped pasta is the star of the dish! If you’re gluten-free, you could use rice or quinoa instead. In a pinch, other small pasta like couscous can work too!
Cherry Tomatoes: They add a burst of freshness. If you can’t find them, regular tomatoes diced into small pieces would also be great. Just make sure they’re ripe for the best flavor!
Kalamata Olives: Their briny flavor is a must. If they’re not to your taste, try green olives or capers. Just remember, capers will add more saltiness, so adjust accordingly.
Feta Cheese: This crumbly cheese gives the salad its unique taste. If you’re avoiding dairy, you can use tofu feta or omit cheese altogether. A sprinkle of nutritional yeast can add a cheesy flavor without dairy!
Fresh Herbs: Parsley, mint, and dill brighten up the salad. If you don’t have all three, feel free to mix and match based on what’s in your pantry—basil or cilantro could also work!
How Do I Cook Orzo Perfectly?
Cooking orzo is simple, but a few tips can help you get it just right. Here’s what to keep in mind:
- Use a large pot with plenty of water and add salt before boiling. This helps flavor the pasta.
- Stir occasionally during cooking to prevent sticking.
- Check the package for recommended cooking times but taste a minute or two early. You want it al dente, which means it should have a little bite to it!
- Don’t forget to rinse the orzo with cold water afterward. This stops the cooking and keeps it from clumping together.
Greek Orzo Salad With Lemon and Fresh Herbs
Ingredients You’ll Need:
For the Salad:
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/3 cup Kalamata olives, pitted and sliced
- 1/3 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh dill, chopped
For the Dressing:
- Juice of 1 large lemon (about 3 tablespoons)
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare and 30 minutes to chill in the fridge. All in all, you’re looking at a total of around 45 minutes from start to finish!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing a large pot of salted water to a boil. Once boiling, add the orzo pasta and cook according to the package instructions until it’s al dente, usually around 8-10 minutes. When it’s done, drain the orzo and give it a quick rinse under cold water to stop it from cooking further. Set aside to drain well.
2. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooked orzo with the halved cherry tomatoes, diced cucumber, sliced Kalamata olives, finely chopped red onion, and crumbled feta cheese. This colorful mix is the base of your salad!
3. Prepare the Dressing:
In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, minced garlic, salt, and pepper. This zesty dressing will add lots of flavor!
4. Combine and Mix:
Pour the lemon dressing over the orzo mixture. Toss everything gently to make sure all the ingredients are evenly coated with the dressing. It’s all about those delicious flavors mingling together!
5. Add Fresh Herbs:
Now it’s time to fold in the chopped parsley, mint, and dill. Reserve a little bit of the herbs for garnish if you’d like. These fresh herbs really make the salad pop!
6. Taste and Adjust:
Give your salad a taste and check if it needs any more seasoning. You can add extra salt, pepper, or even more lemon juice if you prefer a tangier flavor.
7. Chill Out:
Cover the salad and place it in the refrigerator for at least 30 minutes. This chilling time lets all the flavors mix and become even more delicious!
8. Serve and Enjoy:
When you’re ready to serve, you can either serve the salad cold or at room temperature. Garnish with a sprinkle of the reserved fresh herbs for that extra touch. Enjoy your refreshing Greek Orzo Salad with Lemon and Fresh Herbs!
FAQ for Greek Orzo Salad With Lemon and Fresh Herbs
Can I Make This Salad Ahead of Time?
Absolutely! This salad can be made a day in advance. Just prepare it as instructed, cover it, and store it in the refrigerator. The flavors will meld even more overnight!
What Other Vegetables Can I Add?
You can customize this salad with a variety of vegetables! Bell peppers, radishes, or even artichoke hearts would be great additions. Just make sure to chop them small for even mixing.
How to Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed fresh, but it will still taste fantastic even after a day or two!
Can I Substitute the Feta Cheese?
Yes, you can! If you’re looking for a dairy-free option, try using tofu feta or omit it entirely. Nutritional yeast can add a cheesy flavor if you want to keep the taste while avoiding dairy!
