Description
The Mediterranean Orzo Salad with Feta and Lemon offers a brilliant study in contrasting textures and bright, acidic profiles, featuring chewy orzo, crisp vegetables, and creamy feta, all enhanced by a simple emulsion of olive oil and lemon juice.
Ingredients
Scale
16 ounces Dry Orzo Pasta
1 large English Cucumber
1 pint Cherry Tomatoes
1/2 cup Kalamata Olives
1/4 cup Red Onio
6 ounces Feta Cheese
1/2 cup Fresh Parsley
1/4 cup Fresh Lemon Juice
1/3 cup Extra Virgin Olive Oil
1 teaspoon Dried Oregano
1 clove Garlic
Instructions
- Boil the Pasta in heavily salted water for 8 to 9 minutes until al dente
- Drain the orzo and spread it on a baking sheet to cool
- Prepare the Vinaigrette by whisking together lemon juice, olive oil, minced garlic, oregano, salt, and black pepper until emulsified
- Chop the vegetables: dice cucumber, halve tomatoes, mince onion, and chop parsley
- In a large bowl, combine the orzo and vinaigrette, then fold in the vegetables and feta
Notes
Let the salad rest for at least 30 minutes in the refrigerator for the flavors to meld before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 285 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: unknown
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg