Description
For the Salad:
1 cup orzo pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup fresh parsley, chopped
For the Lemon Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook the Orzo: Bring a pot of salted water to a boil and cook orzo according to package instructions. Drain, rinse under cold water, and set aside.
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, oregano, salt, and black pepper
until well combined.
Assemble the Salad: In a large mixing bowl, combine cooked orzo, cherry tomatoes, cucumber, feta cheese, red onion, olives, and parsley.
Dress & Toss: Pour the lemon dressing over the salad and toss gently to combine all evenly.
Chill & Serve: Refrigerate for 20 minutes before serving to allow flavors to meld. Serve chilled and enjoy this refreshing Greek-inspired dish!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 360 per serving Servings: 4 servings
