Ingredients
Dressing
- 3 tbsp red vinegar
- 2 tbsp fresh lemon juice
- 1/3 cup olive oil
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp kosher salt
Salad
- 16 oz orzo pasta (wheat or gluten-free)
- 1/2 cup halved pitted kalamata olives (plus 2 tablespoons brine)
- 1/3 cup red onion, diced small
- 3 cups diced English cucumber (from 1 large cucumber)
- 1 pint grape tomatoes, halved
- 1 orange bell pepper, diced
- 1/2 cup feta cheese, cubed
- Fresh oregano (optional garnish)
Instructions
- Cook Orzo: Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook following package directions until al dente, adding an extra minute for perfect texture.
- Drain and Cool: Drain the cooked orzo and rinse under cold water to stop the cooking process and cool the pasta. Drain well.
- Prepare Dressing and Veggies: In a large bowl, whisk together red vinegar, fresh lemon juice, olive oil, garlic powder, dried oregano, kosher salt, olives, red onion, and 2 tablespoons of the olive brine until well combined.
- Toss Salad: Add the cooled orzo pasta to the bowl along with diced cucumber, halved grape tomatoes, and diced orange bell pepper. Toss gently yet thoroughly to combine all ingredients and coat them with the dressing. Taste and adjust salt as needed.
- Add Feta and Serve: Just before serving, fold in the cubed feta cheese to retain its texture and flavor. Garnish optionally with fresh oregano for added aroma and presentation.
Notes
- For a gluten-free version, use gluten-free orzo pasta.
- Chilling the salad for 30 minutes before serving enhances the flavors.
- Adjust the amount of garlic powder and vinegar to suit your taste preferences.
- Fresh oregano garnish adds a lovely herbal note but can be omitted if unavailable.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
