Bright orzo salad with lemon, fresh herbs, tomatoes, cucumber, olives, and a zesty dressing.
# Components:
→ Pasta
01 - 1 cup dry orzo pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/4 cup red onion, finely diced
05 - 1/2 cup Kalamata olives, pitted and halved
06 - 1/2 cup feta cheese, crumbled
→ Fresh Herbs
07 - 1/4 cup fresh parsley, chopped
08 - 2 tbsp fresh dill, chopped
09 - 2 tbsp fresh mint, chopped
→ Lemon Vinaigrette
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 tsp lemon zest
13 - 1 garlic clove, minced
14 - 1/2 tsp dried oregano
15 - 1/2 tsp sea salt
16 - 1/4 tsp freshly ground black pepper
# Method:
01 - Cook the orzo in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large salad bowl, combine the cooked orzo, halved cherry tomatoes, diced cucumber, finely diced red onion, halved Kalamata olives, and crumbled feta cheese.
03 - Incorporate the chopped fresh parsley, dill, and mint into the salad bowl.
04 - In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
05 - Pour the prepared lemon vinaigrette over the salad mixture and toss gently to ensure all ingredients are evenly coated.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.
