A Taste of the Mediterranean: Greek Orzo Salad – Refreshing and Easy

The sun-drenched shores of Greece conjure images of azure waters, ancient ruins, and, of course, delicious food. Greek cuisine is known for its simplicity, fresh ingredients, and vibrant flavors. Today, we're bringing a taste of the Mediterranean to your kitchen with a delightful Greek Orzo Salad.

This salad is perfect for:

• A light and refreshing summer meal: Packed with colorful vegetables and tossed in a tangy vinaigrette, it's a satisfying lunch or delightful side dish.
• Potlucks and picnics: Easy to transport and always a crowd-pleaser, it adds a burst of flavor to any gathering.
• Weeknight dinners: Quick to prepare with minimal cook time, it's a lifesaver on busy weeknights.

The beauty of this salad lies in its versatility. Feel free to customize it with your favorite ingredients, but here's a classic version to get you started:

Ingredients:

• The Orzo Base:

  • 1 ½ cups dry orzo pasta 
  • Extra virgin olive oil 

• The Mediterranean Medley:

  • 1 cucumber, seeded and diced
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 red onion, thinly sliced
  • 1 cup crumbled feta cheese 
  • ½ cup Kalamata olives, pitted and halved 
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped (optional)

• The Tangy Vinaigrette:

  • ¼ cup fresh lemon juice 
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste

Equipment:

• Medium pot for cooking pasta 
• Colander 
• Sharp knife 
• Cutting board 
• Large bowl for mixing 
• Citrus juicer (optional, but recommended for maximum lime juice) 
• Serving spoon

Instructions:

1. Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package directions for al dente. Drain the orzo and rinse briefly under cold water to stop the cooking process. Drizzle with a little olive oil to prevent sticking.
2. Prepare the Vegetables: While the orzo cooks, wash and chop the cucumber, tomatoes, bell pepper, and red onion.
3. Assemble the Salad: In a large bowl, combine the cooked orzo, chopped vegetables, crumbled feta cheese, olives, and fresh herbs.
4. Whisk the Vinaigrette: In a separate bowl, whisk together the lemon juice, olive oil, red wine vinegar, oregano, salt, and pepper.
5. Dress and Serve: Pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly. Taste and adjust seasonings as needed.
6. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.

Tips:

• Add Protein Power: For a more filling salad, consider adding grilled chicken, shrimp, or chickpeas.
• Marinate the Feta (Optional): For an extra burst of flavor, marinate the cubed feta cheese in olive oil, oregano, and a pinch of red pepper flakes for at least 30 minutes before adding it to the salad.
• Make it Ahead: This salad keeps well in the refrigerator for up to 2 days. The flavors will actually continue to develop, making it even tastier the next day.

So, fire up your stove, gather your fresh ingredients, and bring the taste of Greece to your table with this vibrant and flavorful Greek Orzo Salad!