Greek Orzo Salad with Lemon and Dill

• 8 oz orzo pasta
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 small red onion, finely chopped
• 1 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 1/3 cup olive oil
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste

Steps

1. 1 Cook the orzo according to package instructions until al dente; drain and rinse under cold water to cool.
2. 2 In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, and red onion.
3. 3 Whisk together olive oil, lemon juice, and minced garlic in a small bowl.
4. 4 Pour the dressing over the orzo mixture and toss to coat.
5. 5 Gently fold in the feta cheese and fresh dill.
6. 6 Season with salt and pepper to taste, then toss again.
7. 7 Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Equipment

• Large pot for cooking pasta
• Large mixing bowl
• Whisk

Variations

• Add some chickpeas for extra protein.
• Swap orzo for quinoa for a gluten-free option.

Substitutions

• Substitute feta cheese with goat cheese for a different flavor profile.
• Use parsley instead of dill if you prefer.

Pairings

• A crisp white wine like Sauvignon Blanc
• Warm pita bread and hummus

Nutrition

Tips

• For best flavor, use freshly squeezed lemon juice.
• Add some olives or red bell pepper for extra texture and flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Give it a good toss before serving.

Freezing: This salad does not freeze well due to the texture of the feta and vegetables.

Serving Suggestions

• Serve alongside grilled chicken or fish for a complete meal.
• Pair with warm pita bread for a Mediterranean feast.

FAQ