Description
A refreshing and vibrant Greek Orzo Salad featuring tender orzo pasta combined with crisp cucumbers, juicy cherry tomatoes, crunchy bell peppers, savory kalamata olives, and protein-rich chickpeas. Tossed in a zesty homemade dressing with olive oil, garlic, apple cider vinegar, lemon, and fresh herbs, this salad is perfect as a light meal or a flavorful side dish suitable for warm weather.
Ingredients
Scale
Salad Ingredients
- 1 pound orzo
- 1 large English cucumber, chopped
- 2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 1 small red onion, finely chopped
Dressing Ingredients
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 3 tablespoons red apple cider vinegar
- 1 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook for 7-8 minutes until al dente. Drain and immediately rinse the orzo under cold water to stop the cooking process and cool it down.
- Combine Salad Ingredients: In a large bowl, mix the cooled orzo with chopped cucumber, halved cherry tomatoes, sliced kalamata olives, chopped red and green bell peppers, drained chickpeas, and finely chopped red onion until evenly distributed.
- Prepare the Dressing: In a separate bowl, whisk together the olive oil, minced garlic, red apple cider vinegar, lemon juice, lemon zest, Dijon mustard, fresh oregano, granulated sugar, salt, and black pepper until the dressing is emulsified and smooth.
- Toss and Marinate: Pour the dressing over the salad mixture and gently toss until everything is well coated. Sprinkle the fresh parsley on top and toss lightly again. Let the salad sit for at least 30 minutes to allow the flavors to meld before serving.
Notes
- For best flavor, refrigerate the salad for at least 1 hour before serving.
- You can substitute chickpeas with cannellini beans for a creamier texture.
- This salad can be made a day ahead and stored in an airtight container in the fridge.
- Add crumbled feta cheese for an extra traditional Greek touch.
- If preferred, omit sugar or adjust to taste to reduce sweetness.
