Description
Discover how to make a delicious Greek Orzo Salad with fresh Mediterranean flavors in this easy-to-follow recipe. Perfect for a healthy and flavorful meal!
Ingredients
- 1 1/2 cups (355 ml) dry orzo pasta
- 1 recipe Greek Salad Dressing
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon (2.5 ml) oregano
- 1/4 teaspoon (1.25 ml) sea salt
- 2 Persian cucumbers, halved vertically, and sliced 1/4-inch thick
- 2 cups (475 ml) halved cherry tomatoes
- 1 cup (240 ml) cooked chickpeas, drained, and rinsed
- 4 ounces (113 g) beef cheese, cut into 1/4-inch cubes
- 1/3 cup (80 ml) thinly sliced red onion
- 1/2 cup (120 ml) pitted green olives
- 1 cup (240 ml) fresh basil and/or mint leaves
- Freshly ground black pepper
Instructions
- Fill a large pot with water, add salt, and bring it to a boil. Cook the orzo following the instructions on the package or until it is just beyond al dente. Drain the pasta and mix it with a small amount of olive oil to prevent clumping. Spread the orzo on a baking sheet to cool down.
- Make the Greek Salad Dressing by combining red cane vinegar, lemon juice, oregano, and sea salt.
- In a large mixing bowl, combine the cooled orzo, cucumber slices, cherry tomato halves, chickpeas, beef cheese cubes, sliced red onion, and green olives. Pour the prepared dressing over the salad, add half of the basil and/or mint leaves, sprinkle with freshly ground black pepper, and mix well to ensure everything is evenly coated. Decorate with the remaining herbs and serve.
