Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Use whole wheat orzo for a healthier option
- Substitute feta with goat cheese for a creamier texture
- Replace kalamata olives with green olives if preferred
- Add grilled chicken or chickpeas for extra protein
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process
- Prepare the Vegetables: While the orzo cooks, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Place them in a large mixing bowl
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper. Adjust seasoning to taste
- Combine Ingredients: Add the cooked orzo to the bowl with the vegetables. Pour the dressing over the salad and toss to combine
- Add Cheese and Herbs: Gently fold in the feta cheese, kalamata olives, parsley, and mint. Mix until everything is evenly distributed
- Chill the Salad: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld
- Taste and Adjust: Before serving, taste the salad and adjust the seasoning if necessary. Add more lemon juice or olive oil if desired
- Serve: Transfer the salad to a serving platter or individual bowls. Garnish with additional herbs or feta if desired