Original Mediterranean Orzo Salad with Feta and Olive
Prep Time: 30 minutes Difficulty: Easy Serves: 4-6
Ingredients:
- 1 cup orzo pasta
- 1/2 cup crumbled feta cheese (Substitute: goat cheese or ricotta salata)
- 1/2 cup pitted Kalamata olives, halved (Substitute: any type of olives or capers)
- 1/2 cup diced cucumber, seeds removed (Substitute: zucchini or bell pepper)
- 1/2 cup cherry tomatoes, halved (Substitute: sun-dried tomatoes or roasted red peppers)
- 1/4 cup chopped fresh parsley (Substitute: fresh basil or oregano)
- 1/4 cup chopped fresh mint (Substitute: fresh dill or tarragon)
- For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Things to avoid:
- Overcooking the orzo: This will make it mushy. Cook until al dente, according to package directions.
- Using old, stale herbs: Fresh herbs are essential for flavor. If your herbs are wilted or discolored, don’t use them.
- Skipping the dressing: The dressing brings all the flavors together. Make sure to whisk it well until emulsified.
Instructions:
- Cook the orzo according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked orzo, feta cheese, olives, cucumber, tomatoes, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, salt, and pepper until well combined.
- Pour the dressing over the orzo salad and toss to coat evenly.
- Taste and adjust seasonings as needed.
- Serve immediately or chill for later.
Serving Suggestions:
- Add grilled chicken or shrimp for a complete meal.
- Top with toasted pine nuts or slivered almonds for extra crunch.
- Serve with a side of hummus or pita bread.
- Garnish with additional fresh herbs and a drizzle of olive oil.
