Mediterranean Orzo Salad Bowl
Experience a burst of Mediterranean flavors with this vibrant Orzo Salad Bowl. Packed with fresh vegetables, zesty lemon, and creamy feta, this dish is a crowd-pleaser for any occasion. Perfect as a main course or side dish, it’s not only delicious but also customizable based on seasonal ingredients. Enjoy every bite as it transports you to sunlit shores and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup fresh parsley or basil, chopped
- Salt and pepper to taste
Instructions
- Cook the orzo in a large pot of salted boiling water for 8–10 minutes until al dente. Drain and rinse under cold water.
- Chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large mixing bowl, combine cooked orzo with chopped vegetables and crumbled feta cheese. Drizzle with dressing and toss gently.
- Add chopped herbs and toss again. Chill in the fridge for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: For added protein, consider including grilled chicken or chickpeas. Store leftovers in an airtight container in the fridge for up to four days; enjoy cold or at room temperature.