Greek Orzo Salad | Mediterranean Orzo Salad | Summer Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a tangy flavor while being lower in calories.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories and can be more affordable.

Boil water in a pot and add 1.5 cups of uncooked orzo; cook for about 7-10 minutes.

Prepare a large bowl for the vegetables.

Chop 2/3 cup of red onion, using a smaller amount if desired due to strong flavor.

Dice 1.5 cups of English cucumber, adjusting amount to preference.

Slice 1.5 cups of grape tomatoes in half.

Dice kalamata olives, using a smaller amount if desired due to strong flavor.

Once orzo is cooked, drain and rinse under cold water to cool it off.

In a large bowl, combine cooled orzo, chopped vegetables, and olives.

Make the dressing by combining 1/2 cup of olive oil, 1/3 cup of red wine vinegar, 2 teaspoons of lemon juice, 2 teaspoons of oregano, 2 cloves of minced garlic, and 1 teaspoon of sugar in a jar and shake well.

Pour most of the dressing over the salad and toss gently to combine, reserving some dressing if serving later.

Add about 1 cup of feta cheese to the salad and mix gently.

Taste and adjust seasoning with salt and black pepper as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens