Description
A refreshing and zesty Greek Lemon Orzo Salad featuring tender orzo pasta combined with fresh cherry tomatoes, crisp cucumbers, firm feta cheese, black olives, and a tangy lemon-oregano dressing. Perfect as a light lunch or side dish.
Ingredients
Scale
Pasta
- 1 cup / 200 g risoni / orzo pasta
Vegetables & Cheese
- 350 g / 12 oz cherry tomatoes, halved (or 2 large tomatoes)
- 2 Lebanese / Persian cucumbers, diced
- 150 g / 5 oz firm feta, cut into 1/2cm (1/2″) cubes
- 1/4 – 1/2 red onion, cut into wedges and thinly sliced
- 1 green capsicum / bell pepper, cut into 3 cm (2.25″) strips
- 150 g / 5 oz whole black olives, pitted (adjust quantity to taste)
Dressing
- 1 1/2 tsp dried oregano
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 5 tbsp olive oil
- 1 tsp Dijon mustard (or other mild mustard)
- 1 garlic clove, minced
- 1 tsp sugar
- 1/2 tsp salt
- Black pepper to taste
Instructions
- Prepare the Dressing: Place the dried oregano, lemon zest, lemon juice, olive oil, Dijon mustard, minced garlic, sugar, salt, and black pepper into a jar. Seal and shake vigorously until all ingredients are well combined. Set aside for at least 10 minutes to allow the flavors to meld.
- Cook the Orzo: Prepare the orzo pasta according to the package directions, usually boiling it in salted water until al dente. Once cooked, drain the orzo and rinse thoroughly under cold running water to stop the cooking process and cool the pasta. Drain well to remove excess water.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumbers, cubed feta, thinly sliced red onion, green capsicum strips, and pitted black olives. Gently toss to mix the ingredients evenly.
- Add Dressing: Pour the prepared dressing over the orzo salad mixture. Toss everything together gently to coat all the components evenly with the dressing.
- Chill and Serve: Allow the salad to chill in the refrigerator for at least 15 minutes before serving to enhance the flavors. Give it a final toss just before serving. Adjust seasoning with additional salt and pepper if needed.
Notes
- You can substitute cherry tomatoes with larger vine tomatoes if preferred.
- Adjust the amount of red onion and olives to your taste preferences.
- The salad can be prepared ahead and stored refrigerated for up to 2 days.
- For a vegan version, omit the feta or replace it with a plant-based cheese alternative.
