Mediterranean Breeze Orzo Salad

$To make this fresh Greek Orzo Salad, gather these items: - 1 cup orzo pasta - 1 ½ cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red bell pepper, diced - ½ red onion, finely chopped - ½ cup Kalamata olives, pitted and sliced - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, chopped - ¼ cup extra virgin olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste Using fresh ingredients makes a big difference. Fresh vegetables add crunch and bright flavors. Cherry tomatoes, cucumbers, and parsley taste best when fresh. Dried oregano gives a nice, earthy flavor but is not a substitute for fresh veggies. Feel free to mix it up! You can add grilled chicken or shrimp for protein. If you want a vegan dish, skip the feta or use a plant-based alternative. For a spicy kick, try adding jalapeños or red pepper flakes. Enjoy experimenting! {{ingredient_image_1}} Start by boiling 1 ½ cups of vegetable broth in a medium pot. Once it boils, add 1 cup of orzo pasta. Cook it until al dente, as the package says. This usually takes around 8 to 10 minutes. Drain the orzo and rinse it with cold water. This stops the cooking. Let it cool completely before using it in the salad. While the orzo cooks, chop your veggies. Halve 1 cup of cherry tomatoes. Dice 1 cucumber and ½ red bell pepper. Finely chop ½ red onion. Toss all chopped veggies into a large mixing bowl. This gives your salad a vibrant look and fresh taste. Once the orzo is cool, add it to the bowl with the veggies. Slice ½ cup of Kalamata olives and add them in. Crumble 1 cup of feta cheese and toss that in too. Don’t forget to add ¼ cup of fresh parsley, chopped. This mix brings color and flavor to your dish. In a small bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, salt, and pepper. Make sure it blends well. You want a smooth dressing that will coat your salad nicely. Drizzle the dressing over the salad mixture. Toss gently to combine everything. This helps each bite be full of flavor. Check the seasoning and adjust if needed. For the best taste, cover the salad and chill it in the fridge for at least 30 minutes. This lets the flavors blend. It makes each bite even more delicious! Serve it in a large bowl or in individual dishes for a nice touch. To cook orzo perfectly, use a good amount of water or broth. I like to use vegetable broth for extra flavor. Bring it to a boil, then add the orzo. Stir to avoid sticking. Cook it until it's al dente, which means it should be firm but not hard. Once done, drain it and rinse it under cold water. This stops the cooking and cools it down fast. Seasoning makes orzo shine. Use salt in the cooking water to add flavor. After mixing in the veggies, don’t forget the dressing! Combine olive oil, lemon juice, dried oregano, salt, and pepper. This brings the salad to life. You can also add a pinch of red pepper flakes for a kick. Fresh herbs like basil or dill can also add a fresh touch. Presentation matters! Serve the salad in a big bowl. Top it with extra crumbled feta and parsley sprigs for color. If you want a fancier touch, use individual bowls. This makes it look special for guests. Also, consider adding some lemon wedges on the side. They add color and a chance for extra zest. Pro Tips Cook Orzo Perfectly: Make sure to cook the orzo until al dente to prevent it from becoming mushy when mixed with the other ingredients. Chill for Best Flavor: Allow the salad to sit in the refrigerator for at least 30 minutes before serving. This lets the flavors meld and enhances the overall taste. Fresh Ingredients Matter: Use fresh vegetables and herbs for the best flavor and texture. This salad is all about the freshness of ingredients. Customize Your Salad: Feel free to add other ingredients like artichokes, roasted red peppers, or even grilled chicken to make it your own! {{image_2}} You can add protein to your Greek Orzo Salad for a heartier meal. Grilled chicken works well. Simply cube the chicken and mix it in. Shrimp is another great choice. Cook the shrimp until they turn pink, then toss them in. You might also try chickpeas for a plant-based protein option. They add a nice texture and flavor. For a vegetarian twist, keep the feta but add more veggies. Try roasted red peppers or artichokes for extra flavor. If you're vegan, replace the feta with a plant-based cheese. You can also use avocado for creaminess. This adds healthy fats and a fresh taste. Don’t forget to check the broth if you’re vegan; use vegetable broth or water. Feta cheese is traditional, but you can mix it up. Try goat cheese for a tangy kick. Crumbled queso fresco gives a milder taste. For a creamier touch, use ricotta. If you want a nutty flavor, parmesan is a good choice. Each cheese brings its own character to the dish. Experiment to find your favorite! To store your Greek Orzo Salad, place it in an airtight container. Make sure the lid fits tightly. You can keep it in the fridge. It stays fresh for about three days. If you notice any liquid, drain it before serving again. For best taste, eat it cold or at room temperature. This salad is best served cold, so reheating is not needed. If you prefer it warm, you can gently heat it. Place a portion in a microwave-safe dish. Heat it in short bursts, stirring often, until warm. Be careful not to overheat the feta. It can become too soft. Greek Orzo Salad lasts up to three days in the fridge. For longer storage, freezing is not ideal. The texture of the vegetables and feta will change. If you must freeze, do so without the feta and dressing. Store the salad base for up to a month. Thaw it overnight in the fridge before adding fresh feta and dressing. Yes, you can make Greek Orzo Salad ahead of time. It tastes even better after chilling. Prepare the salad and store it in the fridge. Just cover it well. Serve it cold after letting it sit for at least 30 minutes. This allows the flavors to blend nicely. The best vegetables for Greek Orzo Salad are fresh and colorful. I love using: - Cherry tomatoes - Cucumber - Red bell pepper - Red onion You can also add spinach or zucchini for extra nutrients. Feel free to mix and match your favorites! To make the salad gluten-free, substitute orzo with gluten-free pasta. Cook it according to the package instructions. Make sure to check the labels to ensure there is no gluten. This way, everyone can enjoy the salad! Greek Orzo Salad pairs well with many dishes. Try it with grilled chicken or fish. It also goes great with lamb or a veggie burger. Serve it alongside a bowl of soup or a fresh fruit salad for a full meal. Yes, you can substitute orzo with another pasta type. Try using small shapes like ditalini or farfallini. They will work well in this salad. Just remember to cook them to al dente for the best texture. This blog post covered Greek Orzo Salad, from key ingredients to step-by-step cooking. You learned how to select fresh items, make a tasty dressing, and enhance flavors. I shared tips for perfect cooking and serving. You also discovered various protein and vegetarian options. Lastly, we reviewed how to store leftovers and answered your common questions. Remember, this salad is not just easy to make but also fun to change up. Enjoy your cooking and get creative with each dish!$

Mediterranean Breeze Orzo Salad

A refreshing salad featuring orzo pasta, fresh vegetables, and a tangy dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup orzo pasta
1.5 cups vegetable broth (or water)
1 cup cherry tomatoes, halved
1 whole cucumber, diced
0.5 whole red bell pepper, diced
0.5 whole red onion, finely chopped
0.5 cup Kalamata olives, pitted and sliced
1 cup feta cheese, crumbled
0.25 cup fresh parsley, chopped
0.25 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
to taste salt and pepper

Instructions

In a medium saucepan, bring the vegetable broth to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool.
While the orzo is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Place them in a large mixing bowl.
Add the cooled orzo, sliced Kalamata olives, crumbled feta cheese, and chopped parsley to the bowl with the vegetables.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
Drizzle the dressing over the salad and toss gently to combine all ingredients. Adjust seasoning if necessary.
Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Notes

Serve the salad in a large bowl, garnished with additional crumbled feta and a sprig of parsley on top.

Keyword Mediterranean, orzo, salad, vegetarian