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Greek cuisine is celebrated for its vibrant flavors, fresh ingredients, and a wholesome approach to cooking that emphasizes health and nutrition. With its roots deeply embedded in the Mediterranean diet, Greek fare is a delightful medley of vegetables, grains, and proteins that not only tantalize the taste buds but also nourish the body. Among the many dishes that exemplify this culinary tradition, the Greek Orzo Salad stands out as a refreshing option that perfectly encapsulates the essence of Greece's culinary philosophy.

Greek Orzo Salad with Lemon Vinaigrette

Discover the vibrant flavors of Greece with this delicious Greek Orzo Salad featuring a zesty Lemon Vinaigrette. Perfect for summer picnics, barbecues, or a light weeknight dinner, this salad combines tender orzo pasta with fresh vegetables like cucumbers and cherry tomatoes, topped with Kalamata olives and creamy feta cheese. The homemade dressing adds a tangy brightness that elevates the dish and makes it an irresistible option for any meal. Enjoy a taste of the Mediterranean!
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Ingredients
  

1 cup orzo pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/2 red onion, finely chopped

1 cup Kalamata olives, pitted and sliced

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

For the Lemon Vinaigrette:

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon Dijon mustard

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

Cook the Orzo: In a large pot of boiling salted water, cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

    Prepare the Vegetables: While the orzo is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. In a large mixing bowl, combine these chopped vegetables with the Kalamata olives and feta cheese.

      Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper until well combined. Adjust seasoning to taste.

        Combine the Salad: Add the cooled orzo to the bowl with the vegetables. Pour the lemon vinaigrette over the salad and gently toss to combine everything evenly.

          Finish with Fresh Herbs: Fold in the chopped parsley and mint for a burst of fresh flavor. Taste and adjust seasoning, if necessary.

            Chill and Serve: For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.

              Enjoy: Serve chilled or at room temperature as a refreshing side dish or light main course.

                Prep Time, Total Time, Servings: 15 min | 45 min | 4-6 servings