Ingredients:
Salad:
- 1 cup dry orzo pasta
- 1 pint cherry or grape tomatoes, halved
- 1/2 cup English cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup chopped fresh parsley (you can substitute with other herbs like dill or mint as well)
Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Cook the pasta: Bring a pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain, rinse with cool water, and set aside.
- Make the vinaigrette: In a small jar or bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, feta cheese, olives, and parsley.
- Dress the salad: Pour the lemon vinaigrette over the salad and toss to coat evenly.
- Chill (Optional): For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving. This allows all the flavors to meld together.
- Serve and enjoy: Taste the salad before serving and adjust seasonings if desired.
Tips:
- Get creative with additions: Feel free to add other Mediterranean-inspired ingredients like chopped bell peppers, artichoke hearts, pepperoncini, or sun-dried tomatoes.
- Make ahead: This is a great make-ahead salad. It tastes even better as the flavors marinate, and it will keep well in the refrigerator for up to 3 days.
- Use fresh herbs: Fresh herbs brighten up the flavors significantly. Try a mix of parsley, dill, mint, or basil.
- Adjust the feta: If you find feta too strong, use a milder cheese like crumbled goat cheese.
