Description
This vibrant orzo salad is a refreshing combination of cherry tomatoes, cucumbers, olives, feta cheese, and baby spinach, all tossed in a zesty dressing. Perfect for potlucks, barbecues, or as a healthy meal prep option, it’s not only visually appealing but also packed with nutrients. Easy to prepare in under 30 minutes, this salad is versatile enough to serve as a main dish or side. The flavors meld beautifully when chilled, making it an ideal dish to make ahead. With its delightful crunch and creamy feta, this orzo salad is sure to impress at any gathering.
Ingredients
Scale
- 1 cup uncooked orzo
- 10 oz cherry tomatoes (halved)
- 2 medium cucumbers (quartered)
- 1/3 cup pitted black olives (sliced)
- 1/3 cup pitted green olives (sliced)
- 4 oz crumbled feta cheese
- 2 oz baby spinach
- Dressing: olive oil, lemon juice, balsamic vinegar, Dijon mustard, dried oregano, salt, pepper
Instructions
- Cook the orzo in boiling water for about 10 minutes until al dente. Drain and rinse with cold water.
- In a jar or bowl, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and pepper.
- In a large mixing bowl, combine tomatoes, cucumbers, olives, and the dressing. Mix well.
- Add the drained orzo along with feta cheese and spinach. Toss everything together until evenly combined.
- Season to taste and chill before serving for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg