Description
A vibrant and flavorful salad featuring tender orzo, briny Kalamata olives, fresh parsley, and a tangy lemon dressing. Perfect for picnics, potlucks, or a quick lunch.
Ingredients
Scale
- 1 cup (200 g) orzo, cooked and cooled
- ½ cup (75 g) Kalamata olives, sliced
- ½ cup (15 g) fresh parsley, finely chopped
- 1 medium cucumber, diced
- ½ cup (75 g) feta cheese, crumbled (optional)
- 1 cup (150 g) cherry tomatoes, halved
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1 teaspoon (5 ml) Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the orzo according to package instructions. Drain and rinse under cold water, then set aside to cool completely.
- In a large mixing bowl, combine the cooled orzo, sliced Kalamata olives, chopped parsley, diced cucumber, halved cherry tomatoes, and crumbled feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until fully emulsified.
- Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
- Taste and adjust seasoning as needed, adding more salt or lemon juice if desired.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
Notes
[‘Don’t overcook the orzo; it should be al dente for the best texture.’, ‘Use fresh lemon juice for optimal flavor.’, ‘Chill the salad for 30 minutes before serving to enhance the flavors.’, ‘Customize the dressing by adding a dash of honey for a slightly sweet tang.’, ‘Taste and adjust seasoning as you go for the perfect flavor balance.’]
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Fat: 9
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
Keywords: orzo salad, olive salad, tangy dressing, Mediterranean salad, quick salad recipe