This Mediterranean Orzo Salad is a celebration of freshness, combining the crispness of summer salad vegetables, and the brightness of a zesty lemon vinaigrette. Not only that, but it’s super easy to prepare too!
Mediterranean Orzo Salad: A Love Letter to Summer Flavors
I absolutely adore this Mediterranean orzo salad with lemon vinaigrette! The combination of tender orzo pasta, crisp salad vegetables, and briny olives creates a delightful medley of textures and flavors that transport me straight to a sun-drenched Greek isle.
The real star of the show, though, is the bright and zesty lemon vinaigrette. It ties all the ingredients together beautifully, adding a refreshing tanginess that makes this salad irresistible. It’s a true taste of sunshine in every bite!
What do you need?
- Orzo pasta: A rice-shaped pasta that serves as the base of the salad. You can substitute another type of pasta if needed. Fusilli (twists), conchiglie (shells), or farfalle (bowties) are great options.
- Cherry tomatoes: These add a pop of colour and a juicy burst in every bite. If cherry tomatoes aren’t available, regular tomatoes diced into small pieces will also work.
- Diced cucumber: You can use telegraph/ English cucumbers, or Persian cucumbers.
- Red onion: Finely chopped. Note: If you find raw onion to be overpowering, soaking them in water before adding to the salad can mellow their bite.
- Kalamata olives: These Greek olives bring a rich and fruity touch to the mix. Substitute black olives for a milder alternative.
- Greek feta cheese: Choose Greek feta with a crumbly texture.
- Fresh Parsley: You can use curled parsley or Italian/ flat-leaved parsley.
For the lemon vinaigrette:
- Extra virgin olive oil: Choose a good quality olive oil as it will make all the difference to the flavour of the dressing.
- Red wine vinegar: Substitute white wine vinegar or balsamic vinegar if needed.
- Lemon juice: Fresh lemon juice is best. Bottled lemon juice can be bitter, so add it gradually to taste note: adding a little honey can offset the bitterness.
- Garlic: Freshly crushed garlic cloves are best. Substitute crushed garlic from a jar, or ¼ teaspoon of garlic powder.
- Salt and pepper: Season the dressing to your taste.
- Optional liquid honey: A hint of honey can provide a subtle sweetness, balancing the tartness of the lemon.
Or you can save time by using a store-bought vinaigrette 😉.
How to make this orzo salad
1
Prepare ingredients.
Cook the orzo pasta according to package instructions until al dente. Rinse under cold water and drain well.
Add the cooked orzo, cherry tomatoes, diced cucumber, red onion, kalamata olives, feta cheese and parsley to a large bowl.
2
Make dressing.
Whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to create the dressing. Adjust the seasoning if necessary, adding more salt, pepper, lemon juice, or honey to your taste.
3
Mix salad.
Pour the dressing over the salad and toss gently until the ingredients are well combined.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to infuse.
Variations and serving ideas
- Make it a meal by adding grilled chicken, shrimp, or grilled halloumi.
- Switch the feta for goat’s cheese.
- Throw in some toasted pine nuts or slivered almonds for added texture.
- Mix in roasted red peppers or artichoke hearts for a flavour twist.
Leftovers
Store any leftover salad in an airtight container in the refrigerator. It will keep well for up to 4 days.
If the salad has been in the refrigerator for a while, the orzo may absorb some of the dressing. To revive the flavors and texture, toss the salad with a little extra lemon vinaigrette and adjust the seasoning if needed before serving.
Mediterranean Orzo Salad With Lemon Vinaigrette
Ingredients
- 1 ½ cups dry orzo pasta
- 2 cups cherry tomatoes (halved)
- 3 Persian cucumbers (diced (mini cucumbers))
- ½ red onion (finely chopped)
- ½ cup kalamata olives (pitted and sliced)
- 6 oz feta cheese (crumbled)
- ¼ cup fresh parsley (chopped)
for the Lemon Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon (juiced)
- 1 garlic clove (minced)
- Salt and pepper (to taste)
- optional: liquid honey (to taste)
Directions
- Cook the orzo pasta according to package instructions until al dente. Rinse under cold water and drain well.
- Add the cooked orzo, cherry tomatoes, diced cucumber, red onion, kalamata olives, feta cheese and parsley.
- Whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to create the dressing. Adjust the seasoning if necessary, adding more salt, pepper, lemon juice, or a little honey to your taste.
- Pour the dressing over the salad and toss gently until the ingredients are well combined.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to infuse.
Nutrition
Nutrition information is an estimate and provided for informational purposes only.
Sarah
Monday 8th of April 2024
This was delicious! I used spirals intesd of orzo as i had some left over from dinner the night before.