This delicious Greek Orzo Salad is a quick and easy meal, perfect for lunch or a light dinner. Packed with creamy feta, fresh vegetables, and a tangy mustard-dill vinaigrette, it’s as nutritious as it is flavorful. Flexible and fuss-free, it’s a great way to use common pantry staples for a vibrant, satisfying dish!
Recipe Ingredients:
- Kosher salt
- 1 cup orzo
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- Freshly ground black pepper
- 1/2 cup olive oil
- 3 green onions, thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 1 medium English cucumber, diced
- 1/2 pound feta cheese, crumbled
- 1/4 cup chopped fresh dill
How To Make Greek Orzo Salad With Mustard-dill Vinaigrette?
- Cook the Orzo: Bring 2 litres / 8 cups of salted water to a boil in a medium saucepan, add the orzo, and cook for 7–8 minutes until al dente. Drain well and set aside.
- Prepare the Vinaigrette: In a medium bowl, whisk together the Dijon mustard, white wine vinegar, a pinch of kosher salt, and black pepper. Slowly whisk in the olive oil until emulsified.
- Combine the Salad Base: In a large mixing bowl, combine the cooked orzo, green onions, halved tomatoes, and diced cucumber. Season with salt and pepper, then toss to combine.
- Add Toppings and Dressing: Scatter the crumbled feta and chopped dill over the salad. Drizzle with the prepared vinaigrette, then toss everything gently to coat.
- Serve or Chill: Serve immediately for a warm salad, or refrigerate for up to 8 hours and enjoy chilled.
Recipe Tips:
- Cook the Orzo Perfectly: Make sure to cook the orzo until just al dente. Overcooked orzo will become mushy and won’t hold up well in the salad.
- Cool the Orzo Quickly: After cooking, rinse the orzo under cold water to stop the cooking process and keep it from sticking together.
- Emulsify the Dressing: Whisk the vinaigrette well until it’s smooth and creamy. This ensures the flavors are evenly distributed throughout the salad.
- Use Fresh Ingredients: Fresh dill, ripe tomatoes, and a crisp cucumber make a big difference in flavor and texture. Avoid wilted or old ingredients.
- Add Feta Last: Crumble the feta cheese over the salad just before tossing to keep it from breaking down too much and ensure it stays creamy.
How To Store Leftovers?
First, let the leftover Greek Orzo Salad cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Nutrition Facts
- Calories:332
- Total Fat:12g
- Saturated Fat:4.3g
- Cholesterol:19mg
- Sodium: 502mg
- Potassium:229.1mg
- Total Carbohydrate:43g
- Dietary Fiber:4.6g
- Sugars:5.7g
- Protein:12g
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Greek Orzo Salad With Mustard-dill Vinaigrette
Description
This delicious Greek Orzo Salad is a quick and easy meal, perfect for lunch or a light dinner. Packed with creamy feta, fresh vegetables, and a tangy mustard-dill vinaigrette, it’s as nutritious as it is flavorful. Flexible and fuss-free, it’s a great way to use common pantry staples for a vibrant, satisfying dish!
Ingredients
Instructions
- Cook the Orzo: Bring 2 litres / 8 cups of salted water to a boil in a medium saucepan, add the orzo, and cook for 7–8 minutes until al dente. Drain well and set aside.
- Prepare the Vinaigrette: In a medium bowl, whisk together the Dijon mustard, white wine vinegar, a pinch of kosher salt, and black pepper. Slowly whisk in the olive oil until emulsified.
- Combine the Salad Base: In a large mixing bowl, combine the cooked orzo, green onions, halved tomatoes, and diced cucumber. Season with salt and pepper, then toss to combine.
- Add Toppings and Dressing: Scatter the crumbled feta and chopped dill over the salad. Drizzle with the prepared vinaigrette, then toss everything gently to coat.
- Serve or Chill: Serve immediately for a warm salad, or refrigerate for up to 8 hours and enjoy chilled.
Notes
- Cook the Orzo Perfectly: Make sure to cook the orzo until just al dente. Overcooked orzo will become mushy and won’t hold up well in the salad.
- Cool the Orzo Quickly: After cooking, rinse the orzo under cold water to stop the cooking process and keep it from sticking together.
- Emulsify the Dressing: Whisk the vinaigrette well until it’s smooth and creamy. This ensures the flavors are evenly distributed throughout the salad.
- Use Fresh Ingredients: Fresh dill, ripe tomatoes, and a crisp cucumber make a big difference in flavor and texture. Avoid wilted or old ingredients.
- Add Feta Last: Crumble the feta cheese over the salad just before tossing to keep it from breaking down too much and ensure it stays creamy.
Greek Orzo Salad With Mustard-dill Vinaigrette