This delightful Mediterranean Orzo Salad is a refreshing and vibrant dish that captures the essence of Mediterranean cuisine. This salad features tender orzo pasta tossed with an array of sun-ripened vegetables, briny olives, tangy feta cheese, and a zesty dressing, resulting in a symphony of flavors and textures that are both satisfying and light.
Whether served as a standalone meal or as a side dish (we like to serve it with this impressive Greek chicken gyro), this salad is a celebration of the fresh and wholesome ingredients that are emblematic of Mediterranean cooking. With its colorful presentation and irresistible taste, this salad is a perfect addition to any gathering, from casual picnics to elegant dinner parties.
Helpful Tips
- Cook the orzo pasta al dente to ensure it retains a pleasing texture in the salad and doesn’t become mushy.
- For the dressing, use high-quality olive oil and fresh herbs to elevate the flavors and provide a delightful aroma.
- We like to use a rainbow of colored tomatoes to brighten up the salad even more.
- It’s best to serve this dish right away because it can get clumpy as it sits, though you can revive it with a bit of olive oil and stir.
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Mediterranean Orzo Salad
Ingredients
- 1 1/2 cups (225 g) orzo
- 3 cups (710 ml) vegetable or chicken stock
- 8 ounces (227 g) cherry tomatoes red and yellow, halved
- 1/3 cup sun-dried tomatoes in olive oil chopped
- 1/3 cup (45 g) kalamata olives sliced
- 1/4 cup (34 g) green olives sliced
- 3 tablespoons (44 ml) lemon juice freshly squeezed
- 3 tablespoons (44 ml) extra virgin olive oil
- 1/4 teaspoon (0.5 g) smoked paprika
- 1/4 teaspoon (0.5 g) Italian seasoning
- salt and pepper to taste
- 6 ounces (170 g) feta cheese crumbled
- 1/4 cup (6 g) fresh basil chopped
Instructions
- In a large skillet, combine orzo and chicken stock. Bring to a boil then reduce to a simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo is slightly al dente. You might have to add more water if the orzo is undercooked or water evaporates too fast.
- Lower heat to low.
- Stir in the cherry tomatoes, sun-dried tomatoes, kalamata olives, green olives, lemon juice, extra virgin olive oil, smoked paprika, and Italian seasoning.
- Stir all the ingredients together. Season with salt and pepper.
- When serving, top with feta cheese and fresh basil.
Video
Notes
- Cook the orzo pasta al dente to ensure it retains a pleasing texture in the salad and doesn’t become mushy.
- For the dressing, use high-quality olive oil and fresh herbs to elevate the flavors and provide a delightful aroma.
- We like to use a rainbow of colored tomatoes to brighten up the salad even more.
- It’s best to serve this dish right away because it can get clumpy as it sits, though you can revive it with a bit of olive oil and stir.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.