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Orzo Salad

Orzo Salad
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If you’re looking for a delightful dish that’s flavorful and perfect for any occasion, this vibrant Orzo Salad is your answer. Bursting with fresh cherry tomatoes, crunchy cucumbers, and nutrient-rich spinach, this salad is a refreshing addition to any meal. Tossed in a zesty dressing made from extra virgin olive oil, lemon juice, and balsamic vinegar, every bite is packed with taste. It’s not only quick to prepare but also ideal for making ahead of time, ensuring you can spend more time with family or friends during busy weeknights or gatherings. Serve it as a light lunch or alongside grilled chicken or fish for a complete meal that everyone will love!

Ingredients

Scale
  • 1 cup uncooked orzo
  • 10 oz cherry or grape tomatoes (halved)
  • 2 medium cucumbers (quartered)
  • 1/3 cup pitted black olives (sliced)
  • 1/3 cup pitted green olives (sliced)
  • 4 oz crumbled feta cheese
  • 2 oz baby spinach
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Freshly ground black pepper (to taste)

Instructions

  1. Cook the Orzo: Bring salted water to a boil and cook orzo until al dente according to package instructions. Drain and let cool.
  2. Prepare the Dressing: In a bowl, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and pepper.
  3. Combine Ingredients: In a large bowl, mix cooled orzo with tomatoes, cucumbers, olives, feta cheese, and spinach. Pour dressing over the salad and toss gently.
  4. Chill and Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition

Find it online: https://cookingwhisper.com/orzo-salad/