Description
A refreshing Greek orzo salad packed with Mediterranean flavors. Perfect for a light lunch or side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook orzo according to package instructions. Drain and let cool.
- In a large bowl, combine cucumber, tomatoes, red onion, olives, and feta cheese.
- Add cooled orzo to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- You can add grilled chicken for extra protein.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a vegan version, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg