Mediterranean Orzo Salad with Feta, Olives & Cherry Tomatoes
20 min · Easy
#light#mediterranean#quick#salad#vegetarian
A cold pasta salad built for warm days: rice-shaped orzo tossed with juicy cherry tomatoes, briny black olives, salty feta and a bright lemon-olive oil dressing. Pack it for lunch or pile it high at a picnic — it only gets better as it sits.
Ingredientsfor 4 portions
- 280 g Orzo
- 200 g Feta Cheese, cubed
- 300 g Cherry Tomatoes, halved
- 200 g Cucumber, diced
- 60 g Red Onions, finely diced
- 100 g Black Olives, sliced
- 40 g Olive Oil
- 40 g Lemon, juiced
- 10 g Dill, chopped
Steps
- Cook the orzo in a large pot of salted boiling water until al dente, about 8-9 minutes. Drain and rinse under cold water to stop the cooking and cool it quickly.
- While the orzo cooks, halve the cherry tomatoes, dice the cucumber and red onion, and slice the olives.
- Whisk together the olive oil, lemon juice, salt and pepper in a small bowl to make the dressing.
- In a large bowl, combine the cooled orzo, tomatoes, cucumber, red onion and olives.
- Pour over the dressing and toss well to coat everything evenly.
- Gently fold in the cubed feta so it stays in chunks rather than crumbling completely.
- Scatter over the fresh dill just before serving. Best enjoyed slightly chilled or at room temperature.
