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- 1 cup orzo pasta - 2 cups water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1 cup crumbled feta cheese - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - Juice of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste Each ingredient plays a big role in flavor. Here’s a quick guide: - Orzo Pasta: 1 cup is perfect for 4 servings. - Water: Use 2 cups to cook the orzo. - Cherry Tomatoes: 1 cup adds sweetness and color. - Cucumber: 1 diced cucumber brings crunch. - Red Bell Pepper: 1 pepper gives a nice sweetness. - Red Onion: Use 1/2 for a mild onion flavor. - Kalamata Olives: 1/2 cup adds a briny touch. - Feta Cheese: 1 cup crumbled for creaminess. - Fresh Parsley: 1/4 cup brightens the dish. - Olive Oil: 1/4 cup for richness and flavor. - Lemon Juice: Juice from 1 lemon adds freshness. - Dried Oregano: 1 teaspoon for that Greek taste. - Salt and Pepper: Use to taste for the best flavor. I love using fresh, high-quality ingredients. Here are my top tips: - Tomatoes: Use ripe cherry tomatoes for sweetness. - Cucumber: Choose firm cucumbers for crunch. - Olives: Kalamata olives should be pitted for ease. - Feta Cheese: Opt for a block of feta, crumbled fresh. - Parsley: Fresh parsley is key for a bright taste. - Lemon: Fresh lemon juice beats bottled juice every time. Using these fresh ingredients makes your Greek orzo salad vibrant and tasty. Enjoy the bright colors and flavors! To cook the orzo, start by boiling 2 cups of water in a medium pot. Once the water boils, add 1 cup of orzo pasta. Cook it for about 8 to 10 minutes. This time may vary slightly based on the package instructions. You want the orzo to be al dente, which means it should be firm but not hard. After cooking, drain the orzo in a colander. Rinse it under cold water to stop the cooking process. This step keeps the orzo from getting mushy. Set the orzo aside to cool completely. Next, gather your fresh vegetables. Begin by halving 1 cup of cherry tomatoes. Dice 1 cucumber and 1 red bell pepper into small pieces. For added flavor, finely chop 1/2 red onion. Don’t forget the Kalamata olives! Use 1/2 cup, pitted and halved. Place all these colorful veggies in a large mixing bowl. Their vibrant colors will make the salad look appealing. Now, let’s prepare the dressing. In a small bowl, combine 1/4 cup of olive oil and the juice from 1 lemon. Add 1 teaspoon of dried oregano, salt, and pepper to taste. Whisk these ingredients together until they blend well. The lemon juice adds a fresh zing, while the olive oil gives richness. Once mixed, pour the dressing over the orzo and vegetable mix. Toss everything gently to combine. Finally, fold in 1 cup of crumbled feta cheese and 1/4 cup of chopped parsley. Be careful not to break the feta too much. This salad is best if you let it sit for at least 15 minutes before serving. This wait allows all the flavors to meld beautifully. To cook orzo just right, start with a pot of boiling water. Use 2 cups of water for 1 cup of orzo. Stir it once to prevent sticking. Cook for about 8 to 10 minutes. Check for doneness; it should be al dente, not mushy. After cooking, drain the orzo well. Rinse it under cold water to stop the cooking. This helps keep its shape and texture. Fresh herbs can elevate your Greek Orzo Salad. I love using parsley for a bright taste. Chop about 1/4 cup and mix it in just before serving. You can also try fresh dill or mint for a twist. These herbs add freshness and make the salad pop with flavor. Don’t forget to taste as you go. Adjust the herbs to fit your liking. Make your salad look great with simple presentation tips. Use a large, shallow bowl for serving. This shows off the vibrant colors of the salad. Sprinkle extra feta on top for a nice touch. You can also add a few whole olives for extra flair. For a fun twist, serve the salad in individual cups. This makes it easy for guests and adds a nice touch to your table. {{image_2}} You can boost your Greek orzo salad by adding proteins. Grilled chicken or shrimp works well. Just cook them first, then slice or chop. For a vegetarian option, try chickpeas or black beans. These will add texture and keep you full longer. Feel free to mix in different veggies. Zucchini, carrots, or spinach all add great flavor. Try roasted vegetables for a smoky taste. You can also use artichoke hearts for a unique twist. The more colors on your plate, the more fun your salad will be! If you want a vegan version, leave out the feta. You can replace it with avocado for creaminess. Nutritional yeast adds a cheesy flavor without the dairy. Use a simple lemon and olive oil dressing to keep it fresh and light. This way, everyone can enjoy the salad! To keep your Greek Orzo Salad fresh, store leftovers in an airtight container. This helps prevent any drying out or spoilage. Make sure to cool the salad to room temperature before sealing it. It can last in the fridge for about three to four days. If you notice any odd smells or changes in texture, it’s best to toss it. I recommend using glass containers for storage. They do not stain and are easy to clean. You can also use BPA-free plastic containers. Choose a container that fits your salad size to minimize air exposure. Using a smaller container helps keep the salad fresh longer. While I enjoy Greek Orzo Salad cold, you can reheat it if you prefer. To do this, microwave it in short bursts. Heat for about 30 seconds at a time. Stir in between to ensure even heating. Avoid overheating, as this can make the orzo mushy. If you want to keep it fresh, adding a splash of olive oil can help. Yes, you can make Greek Orzo Salad ahead of time. In fact, making it a few hours before serving helps the flavors blend. Just store it in the fridge in an airtight container. The salad will taste even better after sitting. Just remember to add the feta cheese right before you serve it. This keeps the cheese fresh and prevents it from breaking down. If you don’t have feta cheese, try using goat cheese or ricotta. Both give a creamy texture. You can also use vegan feta if you're looking for a dairy-free option. Another choice is to use diced avocado for a different flavor. Each option will give your salad a unique twist. No, orzo is not gluten-free. It is made from wheat, so it contains gluten. If you need a gluten-free option, look for gluten-free pasta made from rice or quinoa. These alternatives work well in this salad and still deliver that great texture. Always check the label to be sure it fits your dietary needs. This blog post guides you through making Greek Orzo Salad. We covered the key ingredients, their measurements, and tips for freshness. You learned step-by-step instructions for cooking orzo, prepping vegetables, and making dressing. I shared tips for perfect cooking, flavor enhancement, and presentation. You discovered ways to customize the salad with proteins and veggies. Lastly, we discussed storage and answered FAQs. Enjoy creating your salad, and don’t hesitate to experiment for your taste! The possibilities are endless.

Greek Orzo Salad with Feta

Discover the refreshing flavors of Greek Orzo Salad with Feta in this easy and delicious recipe! Packed with cherry tomatoes, cucumbers, and Kalamata olives, it’s the perfect side dish or light meal. Learn how to toss together this vibrant salad in just 30 minutes, making it ideal for any occasion. Click through to explore the full recipe and enjoy a taste of Greece in your own kitchen!
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Ingredients
  

1 cup orzo pasta

2 cups water

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and halved

1 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1/4 cup olive oil

Juice of 1 lemon

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring 2 cups of water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.

    Drain the orzo and rinse it under cold water to stop the cooking process. Set aside to cool.

      In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, and Kalamata olives.

        Add the cooled orzo to the bowl with the vegetables.

          In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Adjust the seasoning to taste.

            Pour the dressing over the orzo and vegetable mixture, then gently toss until everything is well combined.

              Fold in the crumbled feta cheese and chopped parsley, ensuring not to break the feta too much.

                Allow the salad to sit for at least 15 minutes before serving to let the flavors meld.

                  Prep Time: 15 min | Total Time: 30 min | Servings: 4