Greek Orzo Salad
- Prep Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Salad
Ingredients
Scale
**For the Dressing:**
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly chopped dill (plus extra for serving)
- 1/4 cup minced red onion
- Kosher salt
- Freshly ground black pepper
**For the Salad:**
- 8 ounces orzo
- 3 Persian cucumbers (thinly sliced into half-moons)
- 2 cups cherry tomatoes (halved)
- 1 15.5-ounce can chickpeas, drained and rinsed
- 1/2 cup pitted kalamata olives (halved)
- 1 cup crumbled feta (about 1/4 pound)
Instructions
- Step 1: Cook the orzo in a pot of salted boiling water until it’s al dente. Drain and set aside.
- Step 2: Prepare the dressing by whisking lemon juice and mustard in a large bowl. Gradually add oil while whisking until well combined. Stir in dill and red onion, then season with salt and pepper.
- Step 3: Assemble the salad by adding the orzo, cucumbers, cherry tomatoes, chickpeas, and olives to the dressing. Toss to coat everything evenly. Fold in the crumbled feta and serve, garnished with extra dill.
