Ingredients
- 1 1/2 cups orzo pasta
- 1 cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the orzo according to package directions, then drain and rinse with cold water to cool.
- In a large bowl, combine the cooked orzo, cucumber, onion, tomatoes, olives, and feta.
- Drizzle the olive oil and lemon juice over the salad, then sprinkle with oregano, salt, and pepper. Toss everything together to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added freshness, garnish with fresh parsley or basil before serving.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Adjust the seasoning as per your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Toss
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
