Mediterranean Orzo Salad
This Mediterranean orzo salad recipe is easy, fresh, healthy, and quick! It's bursting with fabulous Greek flavors and makes a nutritious side dish or light meal.
Servings: 4
Ingredients
- 1 cup uncooked orzo
- 1 (10 ounce) package little tomatoes (grape or cherry) cut into halves
- 3-4 mini cucumbers (or 1/2 English cucumber) chopped
- 1/2 cup crumbled feta
- 1/4 cup Kalamata olives pitted & cut into halves
- 1-2 tablespoons chopped red onion
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
- 1-2 tablespoons red wine vinegar
- Salt & pepper to taste
- For garnish: fresh parsley optional, to taste
Instructions
- Boil a large salted pot of water and cook the orzo al dente according to package directions. Drain and rinse with cold water.
- Meanwhile, prep your other ingredients.
- Once the orzo has cooled, add all ingredients to a large bowl. I suggest starting with 1 tablespoon red wine vinegar, tossing the salad, then adding more if needed. Season with salt & pepper as needed (I am generous with both). Garnish with fresh parsley if using.
Notes
- Serves 2-4 depending on how much people eat.
- Feel free to eyeball the ingredients such as the olives and onion.
- You can replace the red wine vinegar with fresh lemon juice if you prefer.
- Crumbled feta works but I've also used those little feta cubes packed in olive oil & fresh herbs.
- This recipe can also be found in chapter 7 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Calories: 284kcal | Carbohydrates: 34g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 352mg | Potassium: 322mg | Fiber: 2g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 18mg | Calcium: 122mg | Iron: 1mg
