How To Make A Greek Orzo Salad In Under 10 Minutes!

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.

Fill a large stock pot with water and add 1 tablespoon of salt, mixing until dissolved.

Bring the pot of water to a boil.

While the water is heating, dice the vegetables: slice 1 large English cucumber in half lengthwise, remove the seeds, and chop into thin slices.

Slice 2 cups of cherry tomatoes in half using a sharp paring knife.

Remove the stem and inner core from 1 large green bell pepper and dice it into small bite-sized pieces.

Repeat the process with 1 large red bell pepper, removing the stem and inner core, and dicing it into small pieces.

Slice the root and stem off of 1 large red onion, slice it in half, and then slice each half into finely diced pieces.

Once the water is boiling, add 1 pound of orzo and stir to prevent sticking. Cook until al dente, about 8-9 minutes.

Drain the orzo and rinse it under cold running water to stop the cooking process.

In a large bowl, combine the drained orzo, diced cucumber, halved cherry tomatoes, diced green bell pepper, diced red bell pepper, diced red onion, and 1/4 cup of pitted Kalamata olives.

Add 1 can (15.5 ounces) of drained and rinsed chickpeas to the bowl and mix well to ensure even distribution of ingredients.

In a medium bowl, mince 2 garlic cloves and add them along with 1 teaspoon of lemon zest, the juice of 1/2 a lemon, 1/2 cup of olive oil, 3 tablespoons of apple cider vinegar, 1.5 tablespoons of lemon juice, 1.5 teaspoons of Dijon mustard, 1 teaspoon of dried oregano, 1 teaspoon of granulated white sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk until combined to create the dressing.

Pour the dressing over the salad and toss to ensure even coating.

Add 8 ounces of crumbled feta cheese to the salad and stir gently to combine.

Taste and adjust seasoning with additional black pepper if desired.

Transfer to a serving bowl and garnish with extra crumbled feta cheese if desired.

Cooking Techniques

Equipment Needed

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Dietary

Allergens