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Fresh Mediterranean Orzo Salad Recipe with Feta and Kalamata Olives

Mediterranean orzo salad - featured image
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A quick, easy, and refreshing Mediterranean orzo salad featuring feta cheese, Kalamata olives, and a bright lemon vinaigrette, perfect for summer meals and gatherings.

Ingredients

Scale
  • 1 ½ cups (about 270g) uncooked orzo pasta
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced
  • ¾ cup crumbled feta cheese
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • Juice of 1 large lemon (about 3 tablespoons)
  • ¼ cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring 4 quarts (3.8 liters) of salted water to a boil in a large pot. Add 1 ½ cups (270g) of orzo and cook uncovered for about 8-9 minutes until al dente, stirring occasionally.
  2. Drain the orzo in a fine-mesh colander and rinse under cold water to stop cooking. Shake off excess water and transfer to a large mixing bowl. Let it cool slightly for 5 minutes.
  3. In a small bowl, whisk together ¼ cup olive oil, juice of 1 large lemon (about 3 tablespoons), 1 teaspoon dried oregano, 1 minced garlic clove, and a pinch of salt and pepper. Adjust seasoning to taste.
  4. Dice 1 medium cucumber, halve 1 cup cherry tomatoes, finely chop ¼ cup red onion, ¼ cup fresh parsley, and 2 tablespoons fresh mint (if using). Slice ½ cup pitted Kalamata olives.
  5. Add the chopped vegetables, olives, and ¾ cup crumbled feta to the cooled orzo. Pour the dressing over everything and gently toss to combine, ensuring all ingredients are evenly coated.
  6. Taste and adjust salt, pepper, or lemon juice if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. The salad can be served immediately but tastes best chilled.
  7. Before serving, give the salad a gentle stir and optionally sprinkle extra fresh herbs or feta on top for presentation.

Notes

Do not overcook the orzo to avoid mushy texture. Rinse orzo well after cooking to remove excess starch and cool it quickly. Use fresh lemon juice and good-quality olive oil for best flavor. Salad tastes best after chilling for at least 30 minutes but can be served immediately. Adjust salt carefully due to salty feta and olives. For gluten-free option, substitute orzo with quinoa or gluten-free pasta. Vegan option available by omitting feta or using plant-based cheese.

Nutrition

Keywords: Mediterranean salad, orzo salad, feta cheese, Kalamata olives, summer salad, easy salad recipe, lemon vinaigrette, healthy salad

Find it online: https://blingbite.com/fresh-mediterranean-orzo-salad-recipe-with-feta-and-kalamata-olives-easy-and-perfect-for-summer/