“Today, we’re bringing a taste of the Mediterranean to your kitchen with this Zesty Greek Orzo Salad! Packed with fresh tomatoes, cucumber, olives, and a tangy Greek dressing, this salad is light, refreshing, and full of flavor. It’s perfect for a quick lunch, a side dish, or even a potluck favorite! Don’t forget to hit LIKE and SUBSCRIBE for more easy, delicious recipes, and check out the ingredients and full instructions in the description below!”
Ingredients:
1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill (optional), chopped
For the Greek Dressing:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper to taste
Instructions:
Cook the Orzo:
Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain, rinse under cold water, and set aside.
Prepare the Dressing:
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
Assemble the Salad:
In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh herbs (parsley and dill).
Add Dressing and Toss:
Pour the dressing over the salad ingredients and toss until everything is evenly coated.
Top with Feta and Serve:
Sprinkle crumbled feta on top and give it a gentle toss. Serve immediately or refrigerate for 15-20 minutes to let the flavors meld.
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