Mediterranean Orzo Salad Recipe
Ready in 30 minutes, this Mediterranean orzo salad has all the flavors you love. It's made with fresh ingredients and creamy feta cheese.
Servings: 4
Ingredients
- 1 cup dry orzo
- 2 Persian cucumber chopped
- 1/4 red onion chopped
- 1 roma tomato chopped
- 1/3 cup kalamata olives chopped
- 1/3 cup green olives chopped
- 1/2 cup fresh dill chopped
- 1 tbsp dried mint
- 3 tbsp olive oil
- 1 lemon juice of
- Kosher salt
- Freshly ground pepper
- 4 oz feta
Instructions
- Bring a pot of water to a boil and add the orzo. Cook for 10 minutes until the orzo is cooked. Drain and rinse with cold water to stop the cooking process. Mix the orzo with 1 tablespoon olive oil to avoid sticking. Let the orzo cool completely.
- Once the orzo is completely cool, place it in a bowl and add the cucumbers, red onion, tomatoes, kalamata olives, green olives and fresh dill.
- Add in the dried mint, olive oil, lemon juice, salt and pepper to taste. Mix so all is well combined.
- Transfer to a serving bowl and crumble the feta on top of the salad. Taste and add more salt and pepper if needed. Serve cold.
Video
Notes
- You can use gluten-free orzo to make this salad gluten-free.
- Leave out the feta to make this orzo salad dairy-free.
- If using feta, it's best to use a block of feta in brine and crumble it yourself.
- You can add other ingredients such as peppers, pickles or grilled chicken to this orzo salad if desired.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition
Calories: 222kcal | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 682mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 868IU | Vitamin C: 23mg | Calcium: 184mg | Iron: 1mg