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To make a delicious Greek Orzo Salad, you will need: - 1 cup orzo pasta - 1 ½ cups cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - ½ red onion, finely chopped - 1 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, chopped - ¼ cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste These simple ingredients come together to create a fresh and tasty dish. You can add your own twist to this salad. Here are some optional ingredients: - Grilled chicken or shrimp for protein - Avocado for creaminess - Spinach or arugula for extra greens - Capers for brininess - Sun-dried tomatoes for added flavor Feel free to mix and match what you like! When choosing your ingredients, look for quality. Here are my tips: - Cherry tomatoes: Pick bright and firm ones. They should have a sweet smell. - Cucumber: Choose a cucumber that feels heavy and has smooth skin. - Bell pepper: Look for ones that are shiny and have no soft spots. - Red onion: Select bulbs that are firm, with dry skin. Fresh produce makes a big difference in taste and texture for your salad. Enjoy the process of selecting the best! To start, boil 1 cup of orzo pasta in salted water. Follow the package instructions for the best timing. You want the pasta to be al dente. This means it should still have a slight bite to it. After cooking, drain the orzo. Rinse it under cold water to stop the cooking. Set the orzo aside in a bowl. Now, grab your fresh veggies. Cut 1 ½ cups of cherry tomatoes in half. Dice 1 cucumber and 1 bell pepper. I prefer red or yellow for their sweetness. Finely chop ½ a red onion. Place all the chopped veggies in a large bowl. This mix adds great color and crunch to your salad. In a small bowl, whisk together ¼ cup of olive oil and 2 tablespoons of lemon juice. Add 1 teaspoon of dried oregano, salt, and pepper to taste. This dressing brings a bright flavor to the salad. Make sure to mix it well until combined. Now it’s time to put everything together. Add the cooked orzo to the bowl with your veggies. Toss in 1 cup of halved Kalamata olives and 1 cup of crumbled feta cheese. Pour the zesty lemon dressing over the top. Gently toss everything until evenly coated. Finish with ¼ cup of chopped fresh parsley sprinkled on top. Let the salad sit for at least 10 minutes. This helps the flavors blend nicely. To cook orzo, start with salted boiling water. Use about 4 cups of water for 1 cup of orzo. Boil the orzo for about 8 to 10 minutes. Check for al dente texture. It should be soft but still firm. Once cooked, drain the orzo. Rinse it under cold water to stop cooking. This helps keep the pasta from getting mushy. Set it aside until ready to mix into your salad. For more flavor, try adding fresh herbs like basil or mint. These herbs mix well with the lemon dressing. You can also toss in a pinch of red pepper flakes for heat. If you want a nuttier taste, add toasted pine nuts. They add great texture and flavor. Squeeze extra lemon juice over the top before serving for a fresh kick. Serve the Greek Orzo Salad in a large bowl for sharing. This makes it easy for everyone to serve themselves. For a fun twist, use mason jars for individual servings. Layer the ingredients to show off the colors. Top each jar with extra parsley for a fresh look. Let the salad sit for 10 minutes before serving. This allows the flavors to blend and taste even better. {{image_2}} You can easily add protein to your Greek orzo salad. Grilled chicken works great. Shrimp also adds a nice touch. For a vegetarian option, try chickpeas or black beans. They add fiber and protein. If you want a heartier meal, add sliced steak or roasted lamb. Each option gives a different flavor and texture. Making this salad vegan is simple! Just skip the feta cheese and use a plant-based alternative. You can also add more veggies or nuts for flavor. To make it gluten-free, use gluten-free orzo or another gluten-free pasta. Quinoa is a great substitute. It adds protein and a nice crunch. You can change this salad with the seasons. In summer, add fresh corn or zucchini. They taste great and add color. In fall, try roasted butternut squash or Brussels sprouts. These veggies bring warmth and depth. Using local ingredients makes your dish fresh and fun. It’s a great way to celebrate what’s around you! To keep your Greek Orzo Salad fresh, use an airtight container. This helps seal in flavors and moisture. Always let the salad cool to room temperature before storing. If you make it in advance, keep the dressing separate until you are ready to serve. This will help maintain the crispness of the veggies. You can store Greek Orzo Salad in the fridge for about three days. After that, the veggies may lose their crunch. If you notice any unusual smells or signs of spoilage, it's best to toss it out. Always trust your senses; they guide you well with food safety. This salad is best served cold or at room temperature. If you prefer a warm dish, you can lightly heat the orzo before mixing it with the salad. Just be careful not to overheat, as this can make the veggies soggy. When ready to serve, toss in some extra feta or parsley for a fresh look. Yes, you can make Greek Orzo Salad ahead of time. This salad tastes even better after sitting for a while. The flavors mix well when you chill it in the fridge. I recommend making it a few hours or a day before you serve it. Just remember to add fresh parsley before serving for that vibrant look. Many dressings work well with Orzo Salad. A balsamic vinaigrette adds a sweet touch. A yogurt-based dressing can make it creamy and tangy. You can also try a red wine vinaigrette for a bold flavor. Mix and match to find what you like best! Greek Orzo Salad pairs well with many dishes. Serve it with grilled chicken or fish for a healthy meal. It also goes great with pita bread and hummus. For a light lunch, enjoy it with a side of fruit. The options are endless! Yes, orzo can be a healthy pasta choice. It is made from whole grains, which provide fiber. This helps you feel full longer. Orzo is low in calories and fat, making it a good option for many diets. Just keep an eye on portion sizes to enjoy it in moderation! In this blog post, we explored the key ingredients and easy steps to make a Greek Orzo Salad. I shared tips on selecting fresh produce, cooking orzo, and creating a zesty lemon dressing. We looked at fun variations, storage tips, and answered common questions. Greek Orzo Salad is simple, tasty, and flexible. It can fit many diets and is great for any meal. Enjoy making this dish and don't hesitate to get creative!

Greek Orzo Salad

Discover the vibrant flavors of Greek Orzo Salad with Feta & Zesty Lemon Dressing! This refreshing dish combines tender orzo pasta, fresh veggies, and tangy feta cheese, all tossed in a zesty lemon dressing. Perfect for summer picnics or a quick lunch, this salad is not only delicious but also simple to prepare. Click through to explore the full recipe and impress your friends and family with this delightful meal!
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Ingredients
  

1 cup orzo pasta

1 ½ cups cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

½ red onion, finely chopped

1 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

¼ cup fresh parsley, chopped

¼ cup olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Cook the orzo pasta according to package instructions in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    In a large bowl, combine the halved cherry tomatoes, diced cucumber, bell pepper, and finely chopped red onion.

      Add the cooked orzo to the vegetable mixture, followed by the halved Kalamata olives and crumbled feta cheese.

        In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.

          Pour the dressing over the salad and toss gently to combine all ingredients evenly.

            Sprinkle the fresh parsley over the top and give it a final toss.

              Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                  - Presentation Tips: Serve in a large salad bowl, or for individual servings, scoop into mason jars for a portable option, garnishing with extra parsley on top.