A Mediterranean-inspired salad, combining tender orzo pasta, crisp vegetables, olives, and feta, finished with a bright lemon-herb dressing. This dish is versatile and ideal for picnics or as a side.
Ingredients & Key Components:
- 1 cup cooked orzo pasta, cooled
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup Kalamata olives, pitted and sliced
- ¼ cup crumbled feta
- Dressing: 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, salt and pepper
Preparation Notes:
Cook orzo until al dente, rinse with cold water to cool. Dice vegetables uniformly for balanced bites.
Assembly:
Mix orzo, cucumber, tomatoes, onion, and olives in a bowl. Whisk dressing and toss lightly. Sprinkle feta on top before serving. Let salad rest for 10 minutes to enhance flavors.
Flavor & Texture Profile:
The creamy feta and briny olives contrast with crisp vegetables and tender pasta. Lemon-herb dressing adds a refreshing, tangy finish.
Serving Suggestions:
Ideal as a side for grilled lamb, chicken, or seafood. Can be served chilled or at room temperature.
Variations:
- Add roasted red peppers or artichoke hearts for depth.
- Include fresh parsley or dill for extra aroma.
- Substitute goat cheese for feta for a creamier texture.
