Description
A refreshing and vibrant Greek Orzo Salad packed with fresh vegetables, chickpeas, and a tangy homemade dressing made with olive oil, garlic, and herbs. This easy-to-make salad is perfect as a light meal or side dish, offering Mediterranean flavors that come together beautifully after resting to marry the ingredients.
Ingredients
Scale
Salad Ingredients
- 1 pound orzo
- 1 large English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 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 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 Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook for 7-8 minutes until al dente. Drain the orzo and rinse under cold running water to stop cooking and cool it down.
- Prepare Salad Base: In a large mixing bowl, combine the cooled orzo with diced cucumber, halved cherry tomatoes, sliced kalamata olives, diced red and green bell peppers, chickpeas, and finely chopped red onion. Mix gently to combine.
- Make Dressing: In a separate bowl, whisk together olive oil, minced garlic, red apple vinegar, lemon juice, lemon zest, Dijon mustard, fresh oregano, granulated sugar, salt, and black pepper until fully emulsified.
- Toss Salad: Pour the dressing over the orzo and vegetable mixture. Toss gently but thoroughly to evenly coat all ingredients with the dressing.
- Rest and Serve: Allow the salad to rest for at least 30 minutes at room temperature to let the flavors meld together. Serve chilled or at room temperature as a refreshing Mediterranean-inspired dish.
Notes
- To add extra flavor, sprinkle some crumbled feta cheese on top before serving.
- The salad can be prepared a day ahead and kept refrigerated for better flavor development.
- If you prefer, substitute apple cider vinegar for red apple vinegar.
- Adjust salt and sugar according to taste preferences.
- For a gluten-free option, use gluten-free orzo made from rice or corn.
