Orzo Salad with Cherry Tomatoes, Cucumber, Olives, and Feta Recipe
A refreshing and vibrant Orzo Salad featuring cooked orzo pasta tossed with a tangy lemon and balsamic dressing, fresh cherry tomatoes, cucumbers, olives, feta cheese, and baby spinach. Perfect for a light lunch or a side dish at gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Orzo
- 1 cup uncooked orzo
- 2 cups water (for cooking orzo)
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard (or more to taste)
- 1/2 teaspoon dried oregano (or Italian seasoning)
- 1/4 teaspoon salt
- Freshly ground black pepper (to taste)
Salad
- 10 oz cherry or grape tomatoes (red and yellow, sliced in half)
- 2 medium cucumbers (quartered)
- 1/3 cup pitted black olives (sliced)
- 1/3 cup pitted green olives (sliced, preferably Castelvetrano)
- 4 oz crumbled feta cheese
- 2 oz baby spinach
Instructions
- Cook Pasta: Cook 1 cup of orzo in 2 cups of simmering water for about 10 minutes until al dente. If needed, add small amounts of water as the orzo cooks and absorbs liquid. Once cooked, drain and rinse under cold running water using a fine mesh strainer to stop the cooking process and cool the pasta.
- Prepare Dressing: While the orzo is cooking, combine the extra virgin olive oil, freshly squeezed lemon juice, balsamic vinegar, Dijon mustard, dried oregano, salt, and freshly ground black pepper in a small mason jar. Whisk vigorously with a fork until the dressing is emulsified and well combined.
- Combine Vegetables and Dressing: In a large mixing bowl, place the halved cherry tomatoes, quartered cucumber slices, sliced black and green olives. Pour the prepared dressing over the vegetables and mix thoroughly to coat all pieces evenly, allowing the flavors to meld.
- Assemble Salad: Add the drained and cooled orzo pasta, crumbled feta cheese, and baby spinach into the mixing bowl with the marinated vegetables. Toss gently to combine all ingredients well. Season with additional salt, pepper, and lemon juice if desired to enhance the flavor.
Notes
- Ensure orzo is rinsed well after cooking to prevent clumping and to cool it down for a refreshing salad.
- Adjust Dijon mustard and lemon juice amounts to taste for dressing preferences.
- This salad can be refrigerated for up to 2 days and tastes great cold.
- Optionally, add herbs like fresh basil or parsley for added freshness.
- Use Castelvetrano olives for a milder, buttery flavor.
Keywords: Orzo Salad, Mediterranean Salad, Pasta Salad, Feta Cheese Salad, Summer Salad, Easy Lunch
