Ingredients
Scale
Gathering the ingredients for this salad is like taking a stroll through a vibrant farmers’ market, each item calling out with its freshness and promise of flavor.
- 2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh basil leaves, torn
- 1/4 cup fresh mint leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
If you’re feeling adventurous, try substituting the orzo with quinoa for a gluten-free option, or swap out the feta for goat cheese to add a creamy tang.
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing. I always find this part therapeutic, watching the ingredients meld together perfectly.
- Pour the dressing over the orzo mixture, tossing gently to combine. Make sure every piece is coated, ensuring each bite is as flavorful as the next.
- Fold in the fresh basil and mint leaves just before serving for that burst of herbal freshness.
Remember, the beauty of this dish lies in its flexibility. Feel free to add grilled chicken or shrimp for a heartier meal, much like the seafood-laden dishes I enjoyed during my European culinary adventures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International