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To make the Greek Lemon Orzo Salad, gather these fresh ingredients: - 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1/4 cup olive oil - 3 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste You can swap ingredients to fit your taste or what you have. - Use quinoa or couscous instead of orzo for a different base. - Swap Kalamata olives for green olives if you prefer a milder flavor. - Use goat cheese or vegan feta as a cheese alternative. - Replace fresh herbs with dried ones, but use less for a stronger flavor. - If you want a bit of crunch, add bell peppers or radishes. This salad is not just tasty; it’s healthy too. - Orzo pasta provides complex carbs, giving you energy. - Cherry tomatoes are rich in antioxidants, which help fight free radicals. - Cucumbers are low in calories and high in water, keeping you hydrated. - Red onion has antioxidants and can support heart health. - Kalamata olives are good sources of healthy fats and vitamin E. - Feta cheese adds protein and calcium, great for bones. - Fresh parsley and mint are packed with vitamins and can aid digestion. These ingredients make the Greek Lemon Orzo Salad a fresh, colorful dish that is both nutritious and full of flavor. {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring it to a boil. Add 1 cup of orzo pasta to the pot. Cook it according to the package instructions, which usually takes about 8-10 minutes. You want the orzo to be al dente, so don’t overcook it. Once done, drain the orzo using a colander. Rinse it under cold water to stop the cooking process. This helps keep the orzo firm and fresh. While the orzo cooks, let’s chop the veggies. Start with 1 cup of cherry tomatoes. Slice them in half. Next, take a cucumber and dice it into small pieces. Chop 1/2 of a red onion finely. Then, pit and halve 1 cup of Kalamata olives. Finally, get 1 cup of feta cheese and crumble it. Don’t forget the herbs! Chop 1/4 cup of fresh parsley and 1/4 cup of fresh mint. All these fresh ingredients will add great color and flavor to your salad. In a large mixing bowl, combine all your prepared veggies and herbs. This includes the cherry tomatoes, diced cucumber, red onion, Kalamata olives, feta cheese, parsley, and mint. In a small bowl, mix 1/4 cup of olive oil, 3 tablespoons of lemon juice, and 1 teaspoon of dried oregano. Add salt and pepper to taste. Whisk it well until combined. Pour this dressing over your vegetable mix. Now, add the cooled orzo to the bowl. Toss everything gently. Make sure each ingredient is coated with the dressing. Taste the salad and adjust the seasoning if needed. Let it chill in the fridge for at least 30 minutes before serving. Enjoy your fresh and flavorful Greek Lemon Orzo Salad! You can prepare this Greek Lemon Orzo Salad a day in advance. Cook the orzo, cool it, and mix it with the veggies and herbs. Store it in the fridge. Just wait to add the dressing until you are ready to serve. This keeps the salad fresh and tasty. To boost the flavor, add some zest from the lemon. This gives it a bright kick. You can also use fresh herbs like dill or basil. They add a lovely aroma. If you want a little heat, add red pepper flakes. Just a pinch goes a long way. For a beautiful presentation, use a large, shallow bowl. Layer the salad and drizzle some extra olive oil on top. You can garnish it with lemon slices or whole olives. This makes it look festive and inviting. Serve it next to grilled meats or fish for a full meal. Pro Tips Perfectly Cooked Orzo: Make sure to cook the orzo just until al dente to prevent it from becoming mushy. Rinse it under cold water immediately after draining to stop the cooking process. Fresh Herbs Matter: Use fresh parsley and mint for the best flavor. Dried herbs can work in a pinch, but fresh herbs elevate the dish significantly. Chill for Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully. Customize Your Ingredients: Feel free to add other vegetables like bell peppers or artichokes, or even proteins like grilled chicken for a more filling meal. {{image_2}} You can make this Greek Lemon Orzo Salad heartier by adding protein. Grilled chicken adds a nice flavor. For a different twist, try shrimp or feta-stuffed peppers. For a plant-based option, include chickpeas or lentils. They boost the protein while keeping the dish light. This salad is easy to adapt for everyone. For vegetarians, the feta cheese adds creaminess. If you want a vegan option, just leave out the feta. You can replace it with avocado or a nut-based cheese. Both options give a creamy texture without dairy. Using seasonal ingredients makes this salad even better. In summer, add fresh corn or bell peppers for crunch. In fall, roasted butternut squash or Brussels sprouts give warmth. You can also swap out herbs based on the season. Fresh basil in spring or dill in winter can change the flavor profile completely. To keep your Greek lemon orzo salad fresh, store it in an airtight container. This will help keep the flavors bright. If you have leftovers, try to consume them within three days. Keep the salad in the fridge to prevent spoilage. Remember, the fresh herbs and vegetables taste best when they are crisp. Freezing this salad is not ideal. The texture of the vegetables may change when frozen. If you want to save it, consider freezing only the orzo. Cook the orzo, then cool it before placing it in a freezer-safe bag. You can freeze it for up to three months. When ready to use, thaw it in the fridge overnight. In the fridge, your Greek lemon orzo salad lasts about three days. After that, the flavors may fade, and the vegetables can become soggy. Always check for freshness before eating. If the salad looks or smells off, it is best to discard it. Enjoy your salad at its best! Yes, you can! While orzo gives this salad a nice texture, you can swap it. Try small pasta shapes like ditalini or mini shells. They will still hold the flavors well. Just make sure to cook them al dente. This keeps the pasta firm and tasty. No, traditional orzo is made from wheat. This means it isn’t gluten-free. If you need a gluten-free option, look for rice or quinoa orzo. These options will work well, and you can still enjoy all the fresh flavors. Just cook them according to package directions. Serve this salad chilled or at room temperature. It makes a great side dish or a light meal. If you want to impress, add some extra feta on top before serving. You can also garnish with fresh herbs like parsley or mint. This adds color and a burst of flavor! This blog post outlined the key ingredients for Greek Lemon Orzo Salad, including substitutes and nutrition. It provided simple step-by-step cooking instructions and smart tips for prep and flavor. You learned how to adapt the salad with protein or seasonal options. We also covered how to store leftovers effectively. In conclusion, this salad is easy to make and loaded with flavor. Customize it to suit your taste, and enjoy it at any meal.

Zesty Greek Lemon Orzo Salad

A refreshing salad featuring orzo pasta, fresh vegetables, and a zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced
  • 0.5 unit red onion, finely chopped
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
  • 0.25 cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • In a large pot of salted boiling water, cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  • In a large mixing bowl, combine the cherry tomatoes, diced cucumber, chopped red onion, Kalamata olives, feta cheese, parsley, and mint.
  • In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
  • Add the cooled orzo to the vegetable and herb mixture. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
  • Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
  • Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.

Notes

Chill for at least 30 minutes before serving for best flavor.
Keyword Greek, orzo, salad, vegetarian