Description
A vibrant summer salad bursting with crunchy vegetables, creamy feta, and a zesty dressing, perfect for warm-weather gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo: Boil a large pot of salted water, then add the orzo. Cook according to package instructions—typically around 8-10 minutes—until al dente. Drain it in a colander and let it cool completely.
- Combine the vegetables: In a large mixing bowl, add the cooled orzo along with the cherry tomatoes, diced cucumber, bell pepper, thinly sliced red onion, crumbled feta cheese, and chopped parsley.
- Prepare the dressing: In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified.
- Dress the salad: Pour the dressing over the salad mixture. Gently toss everything together to ensure each bite is coated beautifully.
- Chill: Refrigerate the salad for at least 15-30 minutes before serving, allowing the flavors to meld.
- Serve and enjoy: After chilling, serve the salad cold, garnished with an extra sprinkle of parsley if desired.
Notes
This salad can be made ahead of time and stores well in the fridge. Customize with different vegetables or proteins as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg