Lively Greek Lemon Orzo Salad

$- 1 cup orzo pasta - 2 cups vegetable broth or 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 feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - Juice of 2 lemons - 1/4 cup extra-virgin olive oil - Salt and pepper to taste Using fresh ingredients is key for this salad. Fresh veggies add crunch and bright flavor. I recommend ripe cherry tomatoes for sweetness. Choose firm cucumbers and colorful bell peppers for a nice look. The herbs should be vibrant and fragrant. When possible, use high-quality extra-virgin olive oil. This will enhance the taste of your dressing. You can swap orzo for quinoa or couscous if you prefer. For a gluten-free option, use gluten-free pasta. If you don’t have Kalamata olives, green olives work too. You can replace feta with goat cheese or leave it out for a vegan dish. Fresh herbs like basil or dill can add a twist, too. Just be creative and make this salad your own! {{ingredient_image_1}} Start by boiling two cups of vegetable broth or water in a medium saucepan. Once it reaches a boil, add one cup of orzo pasta. Cook it according to the package instructions, usually about 8 to 10 minutes, until it is al dente. After cooking, drain the orzo and rinse it under cold water. This step stops the cooking process. Allow the orzo to cool completely before using it in the salad. While the orzo cools, you can prepare the vegetables. Take one cup of cherry tomatoes and cut them in half. Next, dice one cucumber and one red bell pepper. For the red onion, chop half of it finely. Finally, halve half a cup of Kalamata olives and set them aside. These fresh veggies add color and crunch to our salad. In a separate bowl, whisk together the juice of two lemons and a quarter cup of extra-virgin olive oil. Add salt and pepper to taste. Whisk until the dressing is well mixed and emulsified. This dressing brings bright, zesty flavor to the salad. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives. Pour the dressing over the mixture and gently toss it to coat everything evenly. Now, fold in one cup of crumbled feta cheese, a quarter cup of chopped fresh parsley, and a quarter cup of chopped fresh mint. Make sure everything is well combined. Taste your salad and adjust the seasoning with more salt, pepper, or lemon juice if needed. Cover the salad and refrigerate it for at least 30 minutes. This time allows the flavors to meld beautifully. To cook orzo, start with a medium saucepan. Bring two cups of vegetable broth or water to a rolling boil. Add one cup of orzo pasta. Cook it for about eight to ten minutes. Taste it a minute or two before the time is up. You want it al dente, which means it should be firm but tender. Once cooked, drain the orzo and rinse it with cold water. This stops cooking and keeps it from getting mushy. For a beautiful presentation, serve the salad in a large bowl. Top it with extra mint and parsley for a fresh look. Drizzle a little olive oil around the edges of the bowl to enhance the flavor. To make it even prettier, use a colorful platter. You can also serve it in individual bowls for a more personal touch. This Greek Lemon Orzo Salad pairs well with grilled chicken or shrimp. The bright flavors complement the protein nicely. You can also serve it with pita bread and hummus for a complete meal. For a vegetarian option, add some roasted veggies or chickpeas. A glass of chilled white wine makes a perfect drink with this salad too. Pro Tips Cook Orzo Al Dente: Make sure to cook the orzo just until al dente for the best texture. It will continue to absorb flavors and moisture as it sits in the salad. Chill Before Serving: Allowing the salad to chill in the refrigerator for at least 30 minutes helps the flavors meld together, making each bite more vibrant. Use Fresh Herbs: Fresh parsley and mint elevate the flavor profile of this salad. Add them just before serving to maintain their bright color and taste. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Bell peppers, zucchini, or even artichokes work wonderfully in this dish! {{image_2}} You can easily make this salad vegetarian or vegan. For a vegetarian twist, use plant-based feta cheese. There are many brands that taste great and melt well in salads. If you want it vegan, skip the cheese altogether. You can add extra nuts or seeds for flavor and protein. Sunflower seeds or toasted almonds work well here. They add a nice crunch! Feel free to get creative with your toppings! Try adding roasted red peppers for a smoky flavor. Artichoke hearts add a nice tang if you want something different. Avocado can also bring creaminess and healthy fats. For a bit of spice, throw in some sliced jalapeños. Fresh herbs like dill or basil can give the salad a fresh lift. The options are endless! Greek salads can change based on the region. In Crete, they often add barley instead of orzo. In the islands, you may find more seafood mixed in. Some areas use capers, while others prefer more olives. Each variation brings a unique twist to the classic flavors. You can try these regional styles to keep things exciting. Mixing different elements can make your salad truly your own! To keep your Greek Lemon Orzo Salad fresh, store it in an airtight container. This helps lock in flavor and moisture. Make sure the salad is completely cool before sealing it. If you have leftovers, divide them into smaller portions. This makes it easy to grab when you want a quick meal. The salad stays fresh for about 3 days in the fridge. After that, the vegetables may lose crunch. Check for any off smells or changes in texture. If you notice these, it’s best to toss the salad. Always refrigerate within two hours of making it. This keeps harmful bacteria from growing. Greek Lemon Orzo Salad tastes best cold, so I recommend eating it straight from the fridge. If you prefer it warm, heat it gently on the stove. Add a splash of olive oil and a bit of lemon juice to refresh the flavors. Stir often to prevent sticking. You can also serve the salad with grilled chicken or fish for a full meal. Yes, you can make this salad ahead of time. It tastes even better after resting. The flavors blend well when chilled. I suggest making it a few hours before serving. Just keep it in the fridge. If you need a feta substitute, try goat cheese or ricotta. Both add creaminess. For a dairy-free option, use a nut-based cheese. This keeps the salad fresh and tasty. No, orzo pasta is not gluten-free. It is made from wheat. If you want a gluten-free version, use a gluten-free pasta. Quinoa or rice can also work well here. They keep the salad light and filling. To add spice, mix in chopped jalapeños or red pepper flakes. You can also use a spicier olive oil. Another option is to add a dash of hot sauce. This gives the salad an exciting kick. Greek Lemon Orzo Salad is fresh and easy to make. You learned about key ingredients, cooking steps, and useful tips. I shared different ways to adapt the recipe and how to store it. This salad is great for any meal or snack. You can enjoy it with friends or keep it for leftovers. Remember, using fresh ingredients makes a big difference. Now, you can create a delicious dish that everyone loves! Enjoy the journey of making your salad.$

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

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Prep Time 20

Cook Time 10

Total Time 50

Course Salad

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

1 cup orzo pasta
2 cups vegetable broth or water
1 cup cherry tomatoes, halved
1 whole cucumber, diced
1 whole red bell pepper, diced
0.5 whole red onion, finely chopped
0.5 cup Kalamata olives, pitted and halved
1 cup feta cheese, crumbled
0.25 cup fresh parsley, chopped
0.25 cup fresh mint, chopped
2 whole lemons, juiced
0.25 cup extra-virgin olive oil
to taste salt and pepper

Instructions

In a medium saucepan, bring the vegetable broth or water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
Drain the orzo and rinse it under cold water to stop the cooking process. Allow it to cool completely.
In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives.
In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper until emulsified.
Pour the dressing over the orzo mixture and toss to coat evenly.
Gently fold in the feta cheese, parsley, and mint until well combined.
Taste and adjust seasoning with more salt, pepper, or lemon juice if necessary.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Notes

Serve in a large bowl garnished with additional mint and parsley on top for a fresh look. Drizzle a bit of olive oil around the edges for added flavor.

Keyword Greek, orzo, salad, vegetarian