How to make this popular refreshing Mediterranean Orzo Salad Recipe

feta cheese

🥗Healthier: reduced-fat feta

💰Cheaper: ricotta

Reduced-fat feta lowers calories, while ricotta offers a creamy texture.

kalamata olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives are lower in calories, while canned black olives are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually cheaper.

orzo

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is higher in protein, while rice is more affordable.

Boil water in a pot with a little bit of salt.

Add 1 pound of orzo to the boiling water.

While the orzo is cooking, chop the vegetables.

Cut 1 pint of cherry tomatoes in halves or quarters and add to the bowl.

Partially peel and cut 1 whole English cucumber into strips, then into good-sized pieces.

Finely dice 1/2 red onion and add to the bowl.

Dice yellow peppers (instead of green) and add to the mixture.

Slice 1 cup of pitted kalamata olives in half and add to the bowl.

Chop 1/2 bunch of parsley and add to the vegetable mixture.

Prepare the dressing by whisking together 1 cup of olive oil, 1/3 cup of lemon juice, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of oregano.

Check the orzo to ensure it is fully cooked (not al dente) so it can absorb the dressing.

Drain the orzo and rinse under cold water to cool it down.

Add the cooled orzo to the vegetable mixture and mix with clean hands.

Pour the dressing over the salad and toss to combine.

Add 2 cups of crumbled feta cheese and gently toss to incorporate.

Transfer the salad to a serving bowl and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens