Greek Orzo Salad with Artichokes, Olives, and Oregano Dressing
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
Ingredients
- 8 oz orzo pasta
- 1 (14 oz) can artichoke hearts, drained and quartered
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- Juice of 2 lemons
- 2 tsp dried oregano
- 1 garlic clove, minced
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Drain in a colander and rinse under cold water to stop the cooking process.
- While the orzo cools, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper in a small bowl to make the dressing.
- In a large mixing bowl, combine the cooled orzo, artichoke hearts, Kalamata olives, cherry tomatoes, cucumber, and red onion.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Sprinkle the crumbled feta cheese and chopped fresh parsley over the top just before serving.
Notes
Cook the orzo only until al dente so it stays firm after absorbing some dressing. If you prepare the salad ahead, keep the feta and parsley separate until just before serving to maintain the best texture and color.
Course: Salad
Cuisine: Mediterranean
Equipment: Large pot, Colander, Large mixing bowl, Whisk
Cuisine: Mediterranean
Equipment: Large pot, Colander, Large mixing bowl, Whisk