Grecianorzosalad Recipes

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GREEK ORZO SALAD (ORZO FETA SALAD)



Greek Orzo Salad (Orzo feta salad) image

Greek Orzo Salad with feta cheese is one of those super simple dishes that take just so little effort to prepare! Short cooking time, little preparation and you will have a delicious light meal or side dish in 30'!

Provided by Eli K. Giannopoulos

Categories     Salad

Time 30m

Number Of Ingredients 16

3 tbsp olive oil
a kettle of boiling water
300g orzo (1 3/4 cups)
400g cherry tomatoes (14 oz)
1 small red onion
1 English cucumber
2 handfuls Kalamata olives
30g fresh basil leaves (1 oz)
15g fresh dill (1/2 oz)
3 tbsp extra virgin olive oil
4 tsp red wine vinegar
1 1/2 tsp dried oregano
zest of 1 lemon
salt to taste
black pepper to taste
180g cubed feta (6 oz)

Steps:

  • To prepare this delicious Greek orzo salad recipe, start with cooking the orzo pasta. Boil the water in the kettle. At the same time heat the olive oil over a medium high heat in a large saucepan. Once the oil is shimmering, add the orzo and cook, stirring often until the orzo starts to color. Fill the pan with boiling water, stir in a of teaspoon of salt and cook the orzo for 10-12 minutes, until just tender and al-dente.
  • Drain the orzo and rinse under a cold tap until the water running out the pasta runs clear. Set aside to drain away any excess water, stirring occasionally to prevent the pasta sticking to each other.
  • Meanwhile, quarter the cherry tomatoes, peel and finely chop the onion and the cucumber, and quarter the olives.
  • Transfer the cooked orzo to a large bowl and stir in the salad vegetables. Roughly chop the fresh herbs and add those too.
  • To make the dressing, in a small bowl combine the extra virgin olive oil, red wine vinegar, dried oregano, lemon zest, and a generous amount of salt and pepper. Stir this into the orzo mixture.
  • Add the cubed feta and stir carefully, making sure the cheese pieces don't break up too much. Season to taste with more salt and pepper, if needed, and leave to stand in the fridge for roughly an hour before serving to allow the orzo to soak up the dressing. Enjoy!

GREEK ORZO SALAD



Greek Orzo Salad image

Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings-including red onion, tomatoes, olives, feta cheese and a zesty dressing-you'd never know it has just 7 grams of fat. "Tiny pasta called orzo gives it extra interest," Judy notes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 13

1 cup uncooked orzo pasta
6 teaspoons olive oil, divided
1 medium red onion, finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
12 pitted ripe or Greek olives, halved
1/2 cup crumbled feta cheese

Steps:

  • Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

Nutrition Facts : Calories 120 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 498mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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