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- 1 cup orzo pasta - 1 ½ cups cherry tomatoes, halved - 1 cup cucumber, diced - ½ cup red onion, finely chopped - 1 cup Kalamata olives, pitted and sliced - 1 cup feta cheese, crumbled - ½ cup fresh parsley, chopped - 2 tablespoons capers, rinsed and drained - ¼ cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste In Mediterranean Orzo Salad, each ingredient plays a key role in flavor and texture. The orzo pasta forms a soft base. Cherry tomatoes add a burst of sweetness. Cucumbers give a nice crunch. Red onions bring a sharp bite, while Kalamata olives add a salty, briny punch. Feta cheese adds creaminess and tang. Fresh parsley brightens the dish. Lastly, capers offer a unique, tangy kick. For the dressing, I use olive oil and lemon juice as the main components. They create a light and refreshing taste. Dried oregano adds an earthy note. Salt and pepper enhance all the flavors. When combined, these ingredients create a balanced and vibrant salad that shines on any table. {{ingredient_image_1}} 1. Bring a large pot of salted water to a boil. This is key for great flavor. 2. Cook the orzo until it is al dente. This usually takes about 8 to 10 minutes. 3. Once cooked, drain the orzo and rinse it with cold water. This stops the cooking and cools it down. 1. In a large mixing bowl, combine the fresh ingredients: - 1 ½ cups cherry tomatoes, halved - 1 cup cucumber, diced - ½ cup red onion, finely chopped - 1 cup Kalamata olives, pitted and sliced - 1 cup feta cheese, crumbled - ½ cup fresh parsley, chopped - 2 tablespoons capers, rinsed and drained 2. Mix everything gently to combine. 1. In a small bowl, whisk together the dressing ingredients: - ¼ cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste 2. Pour the dressing over the salad and toss gently until it coats everything well. 1. Taste the salad and adjust the seasoning. You can add more salt, pepper, or lemon juice if you like. 2. Chill the salad in the refrigerator for at least 30 minutes. This helps the flavors blend together nicely. Cooking orzo can seem tricky, but it is easy. First, boil salted water in a big pot. Add the orzo and cook it for 8-10 minutes. You want it to be al dente, which means it should be firm but cooked. After cooking, drain the orzo. Rinsing it with cold water stops the cooking. This step keeps the orzo from getting mushy. To boost the flavor, use fresh herbs. Basil and dill are great options. You can chop them up and mix them in with the veggies. For the dressing, add a bit more lemon juice if you like it tangy. A touch of garlic can also enhance the taste. Experiment with your favorite herbs to find what you love. Serving it well makes a big difference. Use a large bowl for a family gathering. For picnics, pack the salad in mason jars. This way, each person has their own portion. Garnish the salad with extra parsley and a sprinkle of feta on top. This adds color and makes it look pretty. Pro Tips Cook Orzo Perfectly: Make sure to cook the orzo in salted water and rinse it with cold water after draining to stop the cooking process, ensuring it remains al dente. Fresh Ingredients Matter: Use fresh vegetables and herbs for the best flavor. Seasonal produce will elevate the taste of your salad. Customize Your Dressing: Feel free to adjust the olive oil and lemon juice ratios to suit your taste preferences. A splash of red wine vinegar can also add a nice tang! Chill for Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully. {{image_2}} Adding protein can make your Mediterranean orzo salad heartier. You can grill chicken and slice it into strips. This adds flavor and makes the dish more filling. For a vegetarian option, use chickpeas. They give a nice texture and boost protein without meat. Sometimes, you may want to change ingredients. If you don't like olives or feta, try using sun-dried tomatoes or goat cheese. These swaps keep the salad tasty. You can also add seasonal vegetables. Think about bell peppers in summer or roasted squash in fall. Fresh ingredients make the salad shine. If you need gluten-free options, look for gluten-free orzo. This way, everyone can enjoy the dish. For those who want a vegan meal, swap the dressing for a mix of olive oil and balsamic vinegar. It adds a tangy flavor without dairy. Adjusting ingredients helps you cater to different diets while keeping the salad delicious. To keep your Mediterranean Orzo Salad fresh, store it in an airtight container. This helps prevent the salad from drying out. Place the container in the fridge right after serving. The salad will stay good for 3 to 5 days. Be aware that tomatoes can release water over time. This may make the salad a bit soggy. To avoid this, mix in the tomatoes just before serving. For best taste, enjoy the salad within the first couple of days. Can you freeze orzo salad? Yes, you can freeze it, but note that the texture may change. The vegetables may become soft once thawed. If you want to freeze it, do so right after making, before adding tomatoes. To freeze, put the salad in a freezer-safe bag. Squeeze out as much air as possible before sealing. This helps to prevent freezer burn. For thawing, move the salad to the fridge a day before you plan to eat it. This way, it defrosts slowly. When ready to serve, toss in fresh tomatoes and any new herbs. This will bring back some freshness. Orzo is a small pasta that looks like rice. It is made from wheat and cooks quickly. Unlike traditional pasta, orzo is often used in salads and soups due to its unique shape. This tiny pasta adds a nice texture to dishes. You can find orzo in most grocery stores. You can refrigerate Mediterranean Orzo Salad for about three to five days. To keep it fresh, store it in an airtight container. Make sure to check for any signs of spoilage before eating. If the salad looks or smells off, it’s best to toss it. Yes, making Mediterranean Orzo Salad ahead of time is a great idea. You can prepare it a day in advance. Just mix all the ingredients and chill it in the fridge. This allows the flavors to blend nicely. If you want it extra fresh, add feta cheese and herbs right before serving. Mediterranean Orzo Salad is quite healthy! It has fresh vegetables, healthy fats, and protein from feta. The olives and olive oil provide good fats for your heart. Plus, the salad is packed with vitamins from the veggies. It is a tasty way to enjoy a balanced meal! In this post, we explored the vibrant Mediterranean Orzo Salad. We covered main ingredients, from orzo to feta, and detailed simple steps for preparation. Tips on flavor and presentation enhanced your dish's appeal. You learned about variations to fit your taste and dietary needs. Lastly, we provided storage advice to keep leftovers fresh. This salad is not only delicious but also versatile and easy to make. Enjoy sharing it with family and friends!

Mediterranean Orzo Salad

A refreshing and vibrant salad featuring orzo pasta, fresh vegetables, olives, and feta cheese, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1.5 cups cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup red onion, finely chopped
  • 1 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 0.5 cup fresh parsley, chopped
  • 2 tablespoons capers, rinsed and drained
  • 0.25 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and capers.
  • In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create a dressing.
  • Add the cooked and cooled orzo to the mixing bowl with the vegetables and feta. Pour the dressing over the salad and gently toss until everything is evenly coated.
  • Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
  • Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

Serve in a large bowl garnished with additional parsley and a sprinkle of feta on top. Individual servings in mason jars make for a great picnic-style presentation!
Keyword Mediterranean, orzo, salad, vegetarian