Description
A refreshing and colorful salad that captures the essence of Greek cuisine, featuring orzo pasta, fresh vegetables, and feta cheese.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Start by bringing a pot of salted water to a boil. Pour in the orzo pasta and cook it according to the package instructions, usually around 8-10 minutes.
- Drain the orzo in a colander, rinse it under cold water to stop the cooking process, and let it cool completely.
- While the orzo is cooling, wash and prepare your vegetables.
- In a large mixing bowl, add the cooled orzo along with the halved cherry tomatoes, diced cucumber, diced bell peppers, diced red onion, crumbled feta cheese, and sliced olives.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper.
- Pour the dressing over the salad ingredients in the large bowl.
- Toss everything together gently to ensure the dressing coats all the ingredients evenly.
- Serve immediately or chill in the refrigerator for about 30 minutes before serving.
Notes
This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Dish
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Greek salad, orzo salad, healthy salad, Mediterranean dish, picnic recipe