Mediterranean Orzo Salad

Mediterranean Orzo Salad

🧺 Ingredients

• 1 cup orzo pasta

• 1 cup cherry tomatoes, halved

• ½ cucumber, diced

• ⅓ cup Kalamata olives, sliced

• ¼ cup red onion, finely chopped

• ½ cup crumbled feta cheese

• 2 tbsp fresh parsley or basil, chopped

🍋 Lemon Dressing

• 3 tbsp extra virgin olive oil

• 1½ tbsp fresh lemon juice

• 1 tsp red wine vinegar

• 1 small garlic clove, minced

• ½ tsp dried oregano

• Salt & black pepper to taste

👩‍🍳 Instructions

1. Cook orzo in salted boiling water until al dente. Drain and let cool.

2. In a large bowl, combine orzo, tomatoes, cucumber, olives, red onion, and herbs.

3. Whisk all dressing ingredients in a small bowl.

4. Pour dressing over salad and toss gently.

5. Fold in feta just before serving.

⭐ Optional Add-Ins

• Grilled chicken or shrimp

• Roasted chickpeas

• Sun-dried tomatoes

• Avocado (add last)

❓ Q & A

Q: Can I make it ahead?
A: Yes! Make it up to 24 hours ahead. Add feta just before serving.

Q: Is it good for meal prep?
A: Perfect—keeps well in the fridge for 3 days.

Q: Can I make it vegan?
A: Skip feta or use plant-based feta.

Q: Best way to serve?
A: Chilled or at room temperature with grilled fish or chicken.