Greek Orzo Salad
The recipe Greek Orzo Salad could satisfy your Mediterranean craving in roughly 20 minutes. For $1.91 per serving, you get a side dish that serves 6. One serving contains 350 calories, 9g of protein, and 20g of fat. 1138 people found this recipe to be flavorful and satisfying. Head to the store and pick up english cucumber, grape tomatoes, salt and pepper, and a few other things to make it today. It is brought to you by Cooking Classy. With a spoonacular score of 83%, this dish is tremendous. If you like this recipe, you might also like recipes such as Greek Orzo Salad, Greek Orzo Salad, and Greek Orzo Salad.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 medium English cucumber , diced
1 cup (5 oz) crumbled feta
3 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1 clove garlic , minced
1 (10.5 oz) pkg. grape tomatoes, halved
1/2 cup sliced kalamata olives or 3/4 cup sliced black olives
3 Tbsp fresh lemon juice
1/3 cup olive oil
1 1/4 cups (8 oz) dry orzo
1/2 cup chopped red onion , rinsed under water to removed harsh bite
Salt and freshly ground black pepper
Equipment:
bowl
Cooking instruction summary:
In a jar mix together olive oil, lemon juice, garlic and season with salt and pepper to taste (don't add too much salt because the feta and kalamata olives are pretty salty), set aside. Cook orzo according to directions listed on package. Drain and let cool (about 5 minutes. They'll start to stick to each other a bit but that's fine the dressing will break it up). Add all of the salad ingredients, including cooked orzo, to a large bowl and toss. Pour dressing over top and toss to evenly coat. Store in refrigerator, serve within a few hours for best results. Recipe source: Cooking Classy
Step by step:
1. In a jar mix together olive oil, lemon juice, garlic and season with salt and pepper to taste (don't add too much salt because the feta and kalamata olives are pretty salty), set aside.
2. Cook orzo according to directions listed on package.
3. Drain and let cool (about 5 minutes. They'll start to stick to each other a bit but that's fine the dressing will break it up).
4. Add all of the salad ingredients, including cooked orzo, to a large bowl and toss.
5. Pour dressing over top and toss to evenly coat. Store in refrigerator, serve within a few hours for best results.
6. Recipe source: Cooking Classy
Nutrition Information:
covered percent of daily need
