Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil the orzo: Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente (usually 8–10 minutes).
- Drain and cool: Drain the orzo and rinse briefly under cold water to stop cooking. Let it drain well.
- Chop the veggies: While the orzo cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion and parsley.
- Make the dressing: Whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl. Taste and adjust seasoning.
- Toss everything: In a large bowl, combine the cooled orzo, tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Pour the dressing over the salad and toss gently.
- Add feta and chill: Fold in most of the crumbled feta, reserving a little for garnish. Cover and chill at least 15–20 minutes so flavors meld.
- Serve: Give it one last toss, top with remaining feta, and serve chilled or at room temperature.
Notes
Let the salad rest in the fridge for at least 15 minutes so the flavors blend. Use a good extra-virgin olive oil for a brighter dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian