Greek Orzo Salad

Description:
This Greek Orzo Salad is a light, fresh, and flavorful dish that combines tender orzo pasta with classic Greek ingredients like cucumber, Kalamata olives, cherry tomatoes, feta cheese, and a zesty lemon-oregano dressing. It’s perfect for a side dish or a light lunch, and it’s great for picnics, potlucks, or as a make-ahead meal.

Origin:
Greek cuisine has a long history, known for its emphasis on fresh vegetables, olive oil, and simple flavors. This orzo salad incorporates those elements with orzo pasta as a hearty base, making it a modern twist on a traditional Greek salad.

Ingredients:

• Main Ingredients:
  • 1 lb (450g) orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled or cubed
  • 1/4 cup fresh parsley, chopped (optional for garnish)
• For the Dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard (optional, for creaminess)
  • Salt and pepper to taste

Optional Ingredients:

• 1/2 cup bell pepper, diced (adds crunch and sweetness)
• 1/4 cup fresh mint, chopped (for a refreshing twist)
• 1/4 cup capers (for added briny flavor)
• 1/4 cup pine nuts or toasted almonds (for extra crunch)

Instructions:

1. Cook the Orzo:
   • Bring a large pot of salted water to a boil. Cook the orzo pasta according to package instructions until al dente (about 7-9 minutes). Drain and rinse under cold water to stop the cooking process. Set aside to cool.
2. Prepare the Vegetables:
   • While the orzo is cooling, chop the cherry tomatoes, cucumber, and red onion. Halve the Kalamata olives and crumble or cube the feta cheese.
3. Make the Dressing:
   • In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, Dijon mustard (if using), and a pinch of salt and pepper. Taste and adjust the seasoning as needed.
4. Assemble the Salad:
   • In a large bowl, combine the cooled orzo pasta with the tomatoes, cucumber, onion, olives, and feta cheese. Pour the dressing over the salad and toss gently to coat everything evenly.
5. Chill and Serve:
   • If possible, refrigerate the salad for 30 minutes to an hour to let the flavors meld. Garnish with fresh parsley and additional feta or olives before serving.

Tips for Success:

• You can make this salad ahead of time; in fact, it tastes even better after it sits for a while, letting the dressing soak into the orzo and vegetables.
• If you’re making it ahead, consider adding the feta and fresh herbs right before serving to keep them from getting soggy.
• For extra protein, you can add grilled chicken or chickpeas.
• To make it more substantial, you can add a few handfuls of spinach or arugula for added greens.

Recommendations:

• This salad pairs wonderfully with grilled meats like chicken, lamb, or fish.
• For a more Mediterranean-style meal, serve with hummus, pita bread, or tzatziki sauce on the side.
• For a vegan version, skip the feta and use a plant-based cheese or just increase the veggies and olives.

Nutrition (per serving, based on 6 servings):

• Calories: 300-350 kcal
• Protein: 7g
• Carbohydrates: 35g
• Fat: 18g
• Fiber: 3g
• Sugars: 4g
• Sodium: 600mg

Nutrition can vary based on specific ingredients and serving size.

Enjoy your Greek Orzo Salad! It’s refreshing, full of Mediterranean flavors, and makes for a great addition to any meal!