Orzo Salad
Orzo salad is a light, refreshing salad perfect for summer. Topped with a delicious dressing and filled with fresh veggies.
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Servings: 8 serving
Calories: 289kcal
Ingredients
- 1 cup orzo pasta
- 1 cup feta cheese, crumbled
- 1/2 medium red onion, diced
- 1/2 large cucumber, cubed
- 1/2 cup kalmata olive, sliced measure after slicing
- 1 cup cherry tomatoes, halved measure after halving
- 1 lemon, zested
Dressing
- 1/2 cup olive oil
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh oregano, chopped sub with more basil or mint if not available
- 1/2 lemon, squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- To start, prep the veggies
- You do not have to slice the olives like I did in the photo. You can leave whole if you want but I would not want my guess having a bite of a huge olive. Halving the olives the short or long way would be perfect to avoid this.
- Next, dice your onion, halve the tomatoes and slice your cucumber up into quarters. Depending on the size of the cucumber you may be able to use the entire cucumber.
- In the bowl add all of the ingredients except the dressing. Zest a lemon over the salad then sit to the side because you will use it for the dressing.
- To make the dressing chop up basil and oregano. Measure out half a cup each then toss in a blender. Pour in olive oil and juice of half a lemon. Lastly, add in salt and black pepper.
- Pour dressing over the salad and mix well. Taste for salt and serve.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 19g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 400mg | Fiber: 3g | Sugar: 2g
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