Orzo Salad
A fresh and vibrant orzo salad made with cucumbers, tomatoes, olives, feta, and a tangy lemon balsamic dressing. Perfect for quick lunches, summer sides, and easy Mediterranean meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: Boiled / No-Bake
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
1 cup uncooked orzo
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard (or more to taste)
1/2 teaspoon dried oregano (or Italian seasoning)
1/4 teaspoon salt
Freshly ground black pepper, to taste
10 oz cherry or grape tomatoes (red and yellow, halved)
2 medium cucumbers, quartered
1/3 cup pitted black olives, sliced
1/3 cup pitted green olives, sliced (Castelvetrano recommended)
4 oz feta cheese, crumbled
2 oz baby spinach
Instructions
1. Cook the Orzo
Bring 2 cups of water to a simmer and add the orzo. Cook for about 10 minutes, stirring occasionally. Add small amounts of water if needed until the pasta is al dente. Drain and rinse under cold water using a fine mesh strainer. Set aside.
2. Make the Dressing
In a small mason jar or bowl, combine olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and black pepper. Whisk or shake until emulsified.
3. Assemble the Salad
In a large bowl, add tomatoes, cucumbers, black and green olives. Pour dressing over the vegetables and toss to coat.
4. Finish
Add the cooled orzo, feta cheese, and baby spinach. Toss gently to combine. Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired.
Notes
This salad tastes even better after chilling for 30 minutes.
Add grilled chicken, shrimp, or chickpeas to make it a full meal.
Swap feta for goat cheese if preferred.
Find it online: https://allcookedup.com/orzo-salad/
