Orzo Tomato Cucumber Salad (Print Version)
Vibrant orzo with tomatoes, cucumbers, olives, feta, and lemony dressing—perfect chilled or served at room temperature.
# Ingredients:
→ Pasta
01 -
1 cup uncooked orzo
→ Salad dressing
02 -
¼ cup extra virgin olive oil
03 -
2 tablespoons freshly squeezed lemon juice
04 -
2 tablespoons balsamic vinegar
05 -
1 tablespoon Dijon mustard or more
06 -
½ teaspoon dried oregano or Italian seasoning
07 -
¼ teaspoon salt
08 -
Freshly ground black pepper to taste
→ Salad ingredients
09 -
10 oz cherry or grape tomatoes (red and yellow), sliced in half
10 -
2 medium cucumbers, quartered
11 -
⅓ cup pitted black olives, sliced
12 -
⅓ cup pitted green olives, sliced (Castelvetrano olives recommended)
13 -
4 oz crumbled feta cheese
14 -
2 oz baby spinach
# Directions:
01 -
Cook 1 cup of orzo in 2 cups of water for about 10 minutes on a simmer. Add small amounts of extra water if the orzo is still not cooked and the water is already absorbed. Once the pasta is done (al dente), drain and rinse under cold water in a fine mesh strainer.
02 -
Combine the olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano or Italian seasoning, salt, and black pepper in a mason jar. Whisk with a fork until emulsified.
03 -
In a large bowl, mix the sliced tomatoes, cucumbers, and olives with the salad dressing. Add the drained orzo, crumbled feta cheese, and spinach and toss to combine. Adjust seasoning with additional salt, pepper, or lemon juice if desired.
# Notes:
01 -
Rinse cooked orzo under cold water to stop cooking and prevent it from becoming mushy.
02 -
Use store-bought Italian or Greek dressing as an alternative to homemade.
03 -
Experiment with additional vegetables such as sun-dried tomatoes, marinated artichokes, or zucchini.
04 -
For a gluten-free option, substitute orzo with gf pasta, quinoa, or rice.
05 -
To make it dairy-free, use vegan feta cheese.
06 -
Keep the salad dressing and spinach separate when preparing ahead and add before serving.