Description
This vibrant Greek Orzo salad combines the tangy sweetness of tomatoes, the salty brine of olives, and the fresh herbaceous notes of basil, all tied together with creamy feta and lemony olive oil. A bright, no-meat Mediterranean dish perfect for summer, picnics, or weeknight meals.
Ingredients
1 cup orzo pasta
2 cups cherry tomatoes, halved
1/2 cup sun-dried tomatoes, chopped
1/4 cup kalamata olives
1/4 cup green olives
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Instructions
Bring a large pot of salted water to a boil.
Add the orzo and cook according to the package instructions until al dente, usually 7-8 minutes.
Drain the orzo and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine cooked orzo, cherry tomatoes, sun-dried tomatoes, kalamata olives, green olives, and half of the feta cheese.
In a separate small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Pour the dressing over the salad mixture and toss gently to coat.
Fold in the chopped basil leaves.
Transfer to a serving bowl and top with the remaining crumbled feta before serving.
Notes
The salad can be made ahead and refrigerated for up to 2 days; the flavors will deepen. Adjust seasoning before serving. Serve chilled or at room temperature.