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To craft a vibrant Greek Orzo Salad, gather these key ingredients: - 1 cup orzo pasta - 1 ½ cups cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - ½ red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, chopped - ¼ cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and freshly cracked black pepper to taste These ingredients create the base for a delicious and colorful salad packed with flavors. - Orzo Pasta: This small pasta cooks quickly and adds a nice texture. - Feta Cheese: Creamy and tangy, feta brings depth to the salad. It also offers protein and calcium. - Kalamata Olives: They add a briny flavor that enhances the dish. Olives are rich in healthy fats. - Cherry Tomatoes: Sweet and juicy, they provide color and freshness. Tomatoes are high in vitamins. - Cucumber: Crunchy and refreshing, cucumber offers hydration and a crisp texture. - Extra Virgin Olive Oil: A must for dressing, it brings richness and healthy fats. - Fresh Lemon Juice: Adds brightness and acidity that balances the salad's flavors. These special ingredients not only make your salad tasty but also pack it with nutrients. If you need to swap ingredients, consider these options: - Orzo: Use quinoa or couscous for a gluten-free option. - Feta Cheese: Try goat cheese or a dairy-free feta for different flavors. - Kalamata Olives: Black olives or green olives can replace them if needed. - Cherry Tomatoes: Regular tomatoes, diced, work well if you can't find cherry tomatoes. - Cucumber: Zucchini or bell pepper can add crunch if you prefer. These substitutions help you customize the salad while keeping its essence. First, bring a pot of salted water to a boil. Add the orzo pasta. Cook it for about 8-10 minutes until it is al dente. Once cooked, drain the orzo in a colander. Rinse it under cold water to stop cooking. This keeps the orzo from getting mushy. Let it drain thoroughly before moving to a large mixing bowl. While the orzo cooks, chop your fresh veggies. Take 1 ½ cups of cherry tomatoes and cut them in half. Dice one cucumber and one bell pepper, either red or yellow. Finely chop half a red onion. Add all these veggies to the large bowl with the orzo. Stir gently to mix them well. In a small bowl, whisk together the dressing. Use ¼ cup of extra virgin olive oil and 2 tablespoons of freshly squeezed lemon juice. Add 1 teaspoon of dried oregano, a pinch of salt, and some freshly cracked black pepper. Mix until the dressing is smooth and well-blended. Now, fold the drained orzo into the veggie mix. Add in 1 cup of halved Kalamata olives and 1 cup of crumbled feta cheese. Gently combine these ingredients. Be careful not to smash the feta, as you want to keep its shape. Pour the dressing over your salad. Toss everything together using salad tongs. Make sure all the ingredients are coated in the zesty dressing. Sprinkle ¼ cup of chopped fresh parsley over the top. Give it a final gentle toss. Let the salad rest for at least 10 minutes at room temperature. This helps the flavors mix. Serve it in a colorful salad bowl or in mason jars for a fun touch. Add a lemon wedge for extra zest! To get the best orzo, cook it just right. Bring a pot of salted water to a boil. Add the orzo and stir well. Cook for about 8 to 10 minutes until it is al dente. This means it should be firm but not hard. When done, drain it in a colander. Rinse the orzo with cold water to stop cooking. This keeps it from getting mushy. Allow it to drain well before mixing it into the salad. Fresh herbs make your Greek Orzo Salad pop! I love using parsley in this dish. It adds a bright taste. Chop it finely and sprinkle it on top before serving. You can also use fresh oregano for a deeper flavor. If you want to try new herbs, add mint or dill. These herbs give a fresh twist. Always add herbs just before serving to keep their taste and color. A beautiful salad makes for a great meal. For a colorful display, use a large salad bowl. This allows all the vibrant colors to shine. If you want something fun, serve the salad in mason jars. It makes a neat, portable option. Add a lemon wedge on the side for extra zest. You can also sprinkle some extra feta on top for a tasty touch. This way, your salad looks as good as it tastes! {{image_4}} To make your Greek Orzo Salad even more exciting, consider adding Mediterranean flavors. You can include artichoke hearts for a tangy bite. Roasted red peppers add a sweet depth. Try using sun-dried tomatoes for an extra kick. These additions enhance the salad's taste and bring vibrant colors. You can also toss in some capers for a briny touch. These flavors work well with the fresh ingredients. If you want to boost the protein, there are great options. Grilled chicken or shrimp can add a savory element. Simply grill the protein and chop it before mixing it into the salad. You can also add chickpeas for a plant-based protein. They blend seamlessly with the orzo and veggies. For a heartier choice, try adding diced ham or salami. These meats add a salty flavor that pairs well with feta cheese. For a vegan-friendly Greek Orzo Salad, swap out the feta cheese. Use crumbled tofu or cashew cheese instead. These options provide a creamy texture without dairy. You can also add more veggies, like shredded carrots or radishes. They add crunch and color. For extra flavor, include a dash of balsamic vinegar. This gives the salad a nice tang that complements the other ingredients. Enjoy the fresh taste while keeping it completely plant-based. To store leftovers, place the Greek Orzo Salad in an airtight container. Seal it tightly to keep out air. This helps maintain freshness. You can enjoy this salad for up to three days in the fridge. After that, the veggies may lose their crunch and flavor. Always check for any signs of spoilage before eating. Freezing Greek Orzo Salad is not ideal. The texture of the vegetables and feta changes when frozen. If you must freeze it, separate the orzo from the veggies and dressing. You can freeze cooked orzo for up to three months. When ready to use, thaw it overnight in the fridge. Mix it with fresh veggies and dressing before serving. To keep your salad fresh longer, store the dressing separately. Combine it just before serving. Avoid cutting the veggies too small; larger pieces hold up better. Use fresh ingredients whenever possible. This will enhance both flavor and shelf life. Remember to keep the salad in a cool spot, away from sunlight. You can use other small pasta types like couscous or ditalini. Quinoa or rice also works well. These options will keep the salad tasty and fun. Greek Orzo Salad stays fresh for about 3 to 5 days in the fridge. Store it in an airtight container to keep it crisp and flavorful. Yes, you can prepare the salad a day in advance. Just mix the dressing separately and add it right before serving. This keeps the ingredients fresh and crunchy. No, this salad isn’t gluten-free because of the orzo pasta. You can use gluten-free pasta if you want a gluten-free option. Serve it chilled or at room temperature. For a fun twist, use mason jars for individual servings. Add a lemon wedge or extra parsley on top for a pop of color! Greek orzo salad is a tasty mix of fresh ingredients and flavors. We covered essential and special ingredients, plus substitutions. I shared how to cook orzo and prepare vegetables. The dressing, mixing, and serving ideas make it easy to enjoy. Tips on texture and herbs bring it to life. In the end, you can customize this salad to fit your tastes. Keep leftovers safe, or freeze for later. Whatever your choice, this dish is sure to please!

Greek Orzo Salad

Delight your taste buds with this refreshing Greek Orzo Salad with Feta & Zesty Lemon Dressing! Packed with vibrant vegetables, briny Kalamata olives, and creamy feta, this salad is perfect for any occasion. In just 30 minutes, you can whip up this delicious dish that’s ideal for lunch or as a side. Click through now to explore the full recipe and elevate your salad game today!
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Ingredients
  

1 cup orzo pasta

1 ½ cups cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

½ red onion, finely chopped

1 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

¼ cup fresh parsley, chopped

¼ cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and freshly cracked black pepper to taste

Instructions
 

Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the orzo in a colander and rinse it under cold water to stop the cooking process. Allow it to drain thoroughly before transferring to a large mixing bowl.

    Prepare the Vegetables: In the same large bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, and finely chopped red onion. Stir gently to distribute the vegetables evenly.

      Add Orzo and Other Ingredients: Gradually fold the drained orzo into the vegetable mix. Then, add the halved Kalamata olives and crumbled feta cheese. Use a gentle hand to combine these ingredients, ensuring they are evenly mixed without smashing the feta.

        Make the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, a pinch of salt, and freshly cracked black pepper. Mix until the dressing is well-emulsified.

          Combine Salad and Dressing: Pour the zesty dressing over the salad mixture. Using salad tongs or a large spoon, toss everything together gently to ensure all ingredients are coated in the dressing.

            Finishing Touches: Sprinkle the chopped fresh parsley over the salad. Give it a final gentle toss to distribute the parsley and flavors throughout the salad.

              Let it Rest: Allow the salad to sit for at least 10 minutes at room temperature before serving. This resting time helps the flavors meld beautifully.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                  - Presentation Tips: For an enticing display, serve the salad in a large, colorful salad bowl. Alternatively, for individual servings, scoop the salad into mason jars for a chic, portable option. Garnish each serving with a sprinkle of additional parsley and a lemon wedge on the side for added color and zest.