30-Minute Mediterranean Orzo Salad with Feta
Experience a burst of summer flavors with this vibrant 30-Minute Mediterranean Orzo Salad with Feta. Fresh cucumbers, juicy cherry tomatoes, and creamy feta blend seamlessly with tender orzo, drizzled in a zesty lemon-olive oil dressing. Perfect for picnics, potlucks, or meal prep, this quick and easy salad is deliciously customizable to suit your taste. Enjoy a taste of the Mediterranean right from your kitchen!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- 4 oz feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
- ¼ cup fresh parsley and basil, chopped
Instructions
- Cook orzo in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
- In a large bowl, combine diced cucumber, halved cherry tomatoes, and sliced red onion.
- Add cooled orzo and crumbled feta to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over salad mixture and toss gently.
- Add chopped herbs and mix until evenly distributed.
- Serve immediately or chill for 20 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Feel free to swap orzo for quinoa or couscous for different textures. Add grilled chicken or chickpeas for added protein. Store leftovers in an airtight container in the fridge for up to three days.