Fresh Mediterranean Orzo Salad
- π 2 cups orzo (boil according to package instructions)
- π§ 1/2 red onion, diced
- π₯ 6 mini cucumbers, sliced
- π« 1/2 cup Kalamata olives, halved
- π 1 cup cherry tomatoes, halved
- π₯« 1 can (15.5oz) chickpeas, drained and rinsed
- π§ 1 cup crumbled feta cheese
- πΏ 1/2 cup chopped parsley
- π« 1 cup extra virgin olive oil (for dressing)
- π 2 tablespoons balsamic vinegar (for dressing)
- π 2 tablespoons rice vinegar (for dressing)
- π Juice of 1 lemon (for dressing)
- πΏ 1 teaspoon dried mint (for dressing)
- πΏ 1 teaspoon oregano (for dressing)
- πΏ 1 teaspoon dried dill (for dressing)
- π§ 1/2 teaspoon salt (for dressing)
- πΆ 1/2 teaspoon black pepper (for dressing)
A vibrant salad filled with Mediterranean flavors, combining orzo, fresh vegetables, chickpeas, and feta cheese, all tossed in a herby vinaigrette.
Experience a burst of Mediterranean flavors with this Fresh Mediterranean Orzo Salad! It combines juicy cherry tomatoes, crunchy cucumbers, tangy feta, and more, all tossed in a delightful herby vinaigrette. This vibrant salad is perfect for BBQs, picnics, or simply as a refreshing meal prep option. Tastes even better the next day!
Ingredients
π 2 cups orzo (boil according to package instructions)
π§
1/2 red onion, diced
π₯ 6 mini cucumbers, sliced
π« 1/2 cup Kalamata olives, halved
π
1 cup cherry tomatoes, halved
π₯« 1 can (15.5oz) chickpeas, drained and rinsed
π§ 1 cup crumbled feta cheese
πΏ 1/2 cup chopped parsley
Dressing:
π« 1 cup extra virgin olive oil
π 2 tablespoons balsamic vinegar
π 2 tablespoons rice vinegar
π Juice of 1 lemon
πΏ 1 teaspoon dried mint
πΏ 1 teaspoon oregano
πΏ 1 teaspoon dried dill
π§ 1/2 teaspoon salt
πΆ 1/2 teaspoon black pepper
Instructions
1- Cook the Orzo:
- Bring a large pot of salted water to a boil.
- Add the orzo and cook according to package instructions until al dente.
- Drain and rinse with cold water to cool and to prevent sticking.
2- Prepare the Dressing:
- In a bowl or jar, whisk together or shake the olive oil, balsamic vinegar, rice vinegar, lemon juice, dried mint, oregano, dill, salt, and black pepper.
- Mix well until fully combined.
3- Prep the Veggies:
- Dice the red onion.
- Slice or chop the mini cucumbers.
- Halve and quarter the cherry tomatoes.
- Halve and quarter the Kalamata olives.
- Rinse and drain the chickpeas.
- Chop the parsley.
4- Assemble the Salad:
- In a large bowl, combine the cooked orzo (cooled), all chopped veggies, chickpeas, crumbled feta cheese, and chopped parsley.
- Pour the dressing over the salad.
- Toss everything together until evenly coated.
5- Chill and Serve:
- (Optional but recommended) Cover and refrigerate for 30 minutes to an hour to let the flavors meld.
- Toss again before serving and enjoy!
Prep Time: 20-25 minutes
Cook Time: 10 minutes
Total Time: 30-35 minutes
Servings: 6-8
Calories: Approximately 450
Proteins: 10g
Fats: 27g
Carbohydrates: 45g
Equipment: Large pot, large bowl, whisk or jar, chopping board, knife
Cooking Tips:
- Be sure to rinse the orzo with cold water to stop the cooking process and keep it from clumping.
- For a more intense flavor, prepare the salad a day in advance.
#orzosalad #mediterraneaneats #freshandsimple #summerrecipes #healthyeating
YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
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