Ingredients
Scale
- 1.25 cups orzo
- 1.5 cups cherry tomatoes (halved lengthwise)
- 0.75 cup cucumber (diced into 1/2-inch pieces)
- 0.5 cup red onion
- 0.75 cup Kalamata olives
- 0.75 cup feta
- 0.33 cup parsley
- 0.5 cup yellow bell pepper (diced)
- 2 tablespoons fresh mint (chopped)
- 0.33 cup olive oil
- 3 tbsp red apple vinegar
- 1.5 tsp oregano
- 1 clove garlic (minced)
- salt to taste
- pepper to taste
Instructions
- Step 1: Cook the Orzo – Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain the orzo in a colander and rinse under cold water to stop the cooking process.
- Step 2: Prepare the Vegetables – While the orzo cooks, chop all your vegetables—dice cucumbers, halve cherry tomatoes, chop parsley, yellow bell pepper, mint, and slice red onion. Place all chopped vegetables in a mixing bowl.
- Step 3: Make the Dressing – In a small bowl, whisk together olive oil, red apple vinegar, oregano, minced garlic, salt, and pepper until well combined.
- Step 4: Combine Everything – Once the orzo has cooled slightly, add it to the mixing bowl with vegetables. Pour the dressing over the salad ingredients. Gently toss everything together until evenly mixed.
- Step 5: Serve Your Salad – Taste your salad and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for about an hour before serving for enhanced flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg