Greek Orzo Salad Recipe

Orzo: A small, rice-shaped pasta that provides the base for the salad.

Cherry tomatoes: Adds a burst of sweetness and color to the dish.

Cucumber: Provides a refreshing crunch and balances the flavors.

Red onion: Adds a sharp, tangy flavor to the salad.

Kalamata olives: These Greek olives add a briny, savory element.

Feta cheese: A crumbly, tangy cheese that enhances the Mediterranean flavor.

Olive oil: Forms the base of the dressing, adding richness and depth.

Red wine vinegar: Adds acidity and brightness to the dressing.

Dried oregano: A classic Mediterranean herb that adds earthy flavor.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice and complexity.

When preparing the orzo, make sure to cook it al dente, as it will continue to absorb the dressing and soften slightly after being mixed with the other ingredients. To prevent the orzo from sticking together, rinse it under cold water immediately after draining. This will also cool it down quickly, making it ready to mix with the cherry tomatoes, cucumber, red onion, olives, and feta cheese. When whisking the olive oil and red wine vinegar for the dressing, ensure they are well emulsified to create a smooth and cohesive dressing that will evenly coat the salad.

• orzo - Substitute with couscous: Couscous has a similar texture and size, making it a great alternative for orzo in salads.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a suitable replacement for cherry tomatoes.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good alternative for cucumber.

• red onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to red onion.

• kalamata olives - Substitute with black olives: Black olives have a similar texture and a milder flavor, making them a good substitute for kalamata olives.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture, making it a suitable replacement for feta cheese.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a good alternative for extra virgin olive oil.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tang, making it a suitable replacement for red wine vinegar.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor, making it a good alternative for dried oregano.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used in the same quantity as salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor, making it a suitable replacement for black pepper.

• To store your Greek orzo salad, transfer it to an airtight container. This will keep the salad fresh and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. The flavors will meld together beautifully, making it even more delicious over time.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This will prevent the orzo and vegetables from becoming soggy. Simply add the dressing and toss the salad just before serving.
• For freezing, note that orzo and vegetables can lose their texture when thawed. However, if you must freeze, place the salad in a freezer-safe container, leaving some space at the top for expansion.
• Label the container with the date to keep track of its freshness. The Greek orzo salad can be frozen for up to 1 month.
• When ready to eat, thaw the salad in the refrigerator overnight. Once thawed, give it a good toss and check the seasoning. You may need to add a bit more olive oil, red wine vinegar, or feta cheese to refresh the flavors.
• Avoid freezing the feta cheese and cherry tomatoes if possible, as they can become watery and lose their texture. Add fresh feta and tomatoes after thawing for the best results.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Add the Greek Orzo Salad to the skillet, stirring occasionally.
  4. Heat for about 5-7 minutes until warmed through, ensuring the feta cheese doesn't melt too much.

• Microwave Method:

  1. Transfer the Greek Orzo Salad to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the salad and check the temperature. If needed, continue microwaving in 30-second intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Greek Orzo Salad evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until the salad is heated evenly.

• Steam Method:

  1. Place a steamer basket over a pot of simmering water.
  2. Add the Greek Orzo Salad to the steamer basket.
  3. Cover and steam for about 5-7 minutes, stirring occasionally, until the salad is warmed through.

• Sous Vide Method:

  1. Place the Greek Orzo Salad in a vacuum-sealed bag or a zip-lock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and cook for about 30 minutes.
  4. Remove the bag, open it, and serve the warmed salad immediately.

• Large pot: To cook the orzo according to package instructions.

• Colander: To drain and rinse the cooked orzo under cold water.

• Large mixing bowl: To combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, and feta cheese.

• Small bowl: To whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper for the dressing.

• Whisk: To mix the dressing ingredients thoroughly.

• Chef's knife: To halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the kalamata olives.

• Cutting board: To provide a surface for chopping and slicing the vegetables and olives.

• Measuring cups: To measure out the orzo, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.

• Measuring spoons: To measure the olive oil, red wine vinegar, oregano, salt, and black pepper.

• Serving spoon: To toss the salad and serve it immediately or refrigerate for later.

Pre-cook the orzo: Cook the orzo in advance and store it in the fridge. This way, you can quickly assemble the salad when needed.

Use pre-chopped veggies: Buy pre-chopped cherry tomatoes, cucumber, and red onion from the store to save chopping time.

Make the dressing ahead: Whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper in advance and store it in a jar.

Batch preparation: Double the recipe and store portions in the fridge for quick meals throughout the week.