This Mediterranean Orzo Salad is a refreshing and flavorful dish that’s perfect for any occasion, from picnics to potlucks, or as a delightful side. Bursting with the vibrant flavors of fresh vegetables, olives, and feta cheese, all tossed together with orzo and a zesty lemon-oregano dressing, it’s sure to be a hit. Here’s how to make it.
Ingredients:
- Orzo pasta: The base of the salad, orzo is a small, rice-shaped pasta that’s perfect for salads.
- Red bell pepper: Adds sweetness and a pop of color.
- Cucumber: Provides a crisp, fresh texture.
- Red onion: Adds a touch of pungency and zest.
- Castelvetrano green olives & Kalamata pitted olives: These olives offer a wonderful contrast in flavors, from the buttery Castelvetranos to the briny Kalamatas.
- Baby spinach: Contributes a crisp, mildly earthy taste.
- Feta cheese: Introduces a smooth, zesty component to the salad.
- Canola oil & Olive oil: Used in the dressing, with olive oil for its fruity flavor and canola for its mildness.
- Lemons: Fresh lemon juice will add brightness and acidity to the dressing.
- Kosher salt and black pepper: For seasoning.
- Oregano: Adds a hint of herbal flavor to the dressing, enhancing the Mediterranean vibe.
Instructions:
- Cook the Orzo:
- Heat a sizable pot of water with a dash of salt until it reaches a rolling boil. Add the orzo and cook according to package instructions until al dente. After cooking, drain the contents and rinse them under cold water to halt the cooking process. Drizzle with a touch of olive oil to prevent adherence, then let them cool down.
- Prepare the Vegetables:
- Dice the red bell pepper, peel and dice the cucumber, finely chop the red onion, and roughly chop both types of olives. If the baby spinach leaves are large, give them a rough chop.
- Make the Dressing:
- In a small bowl, whisk together the juice of the lemons (start with the juice of one lemon and adjust to taste), a few tablespoons of olive oil, a splash of canola oil, kosher salt, black pepper, and oregano. Adjust the seasoning and acidity according to your taste.
- Combine the Salad:
- In a large mixing bowl, combine the cooled orzo, diced vegetables, chopped olives, and baby spinach. Sprinkle the feta cheese evenly on the surface.
- Dress the Salad:
- Pour the dressing over the salad and toss gently until everything is well coated. Adjust the seasoning as needed.
- Chill and Serve:
- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This step facilitates the harmonious blending of flavors.
Tips:
- Serving Suggestions: This salad is versatile and can be served as a side dish or as a light main course, perfect for warm weather meals.
- Variations: Feel free to add other Mediterranean-inspired ingredients such as artichoke hearts, cherry tomatoes, or chickpeas to add variety and texture to the salad.
Enjoy your Mediterranean Orzo Salad, a dish that’s not only visually appealing but also packed with fresh, vibrant flavors that embody the essence of Mediterranean cuisine.
