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Ingredients 0/5
What Makes This Recipe Special
This salad is a perfect balance of creamy feta, tangy lemon, and fresh herbs. It’s light yet satisfying, making it great for warm days or as a side dish. The combination of flavors brings a taste of the Mediterranean to your table.
Chef Tips
- Rinse the orzo under cold water after cooking to stop it from sticking and to cool it quickly.
- Use fresh herbs like dill and oregano for the best flavor. Dried herbs can be used but add them sparingly.
- Let the salad rest for at least 30 minutes before serving so the flavors can meld together.
- Use fresh herbs like dill and oregano for the best flavor. Dried herbs can be used but add them sparingly.
- Let the salad rest for at least 30 minutes before serving so the flavors can meld together.
Step 1
In a big bowl, combine the olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese. Give everything a good stir and let it sit at room temperature for about an hour so the flavors can meld together.
Step 2
Meanwhile, bring a large pot of salted water to a boil. Add the orzo and cook it until it’s just tender, about 8 to 10 minutes. Drain the pasta and immediately toss it with the tomato and feta mixture.
Step 3
Before serving, sprinkle some chopped parsley on top for a fresh pop of color and flavor. Enjoy!
How To Plate This Dish
This salad pairs wonderfully with grilled chicken or fish. You can also serve it with warm pita bread and hummus for a full Mediterranean-inspired meal. It works well as a light lunch or a refreshing side dish at barbecues and picnics.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but the salad is best enjoyed fresh. If the orzo absorbs too much dressing, add a squeeze of lemon or a drizzle of olive oil before serving again.
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