Orzo with Cucumber, Tomatoes, and Feta is a light and refreshing salad that combines tender orzo pasta with crisp cucumbers, juicy tomatoes, and creamy feta cheese. This dish is perfect for a quick lunch or as a side for dinner, offering a vibrant mix of textures and flavors.
Serving Suggestions
Serve Orzo with Cucumber, Tomatoes, and Feta chilled or at room temperature. It makes a great addition to a summer picnic or barbecue, and pairs well with grilled meats or seafood. For a complete meal, consider adding some grilled chicken or a side of crusty bread.
Pairing Ideas
This salad pairs excellently with a variety of dishes. For a hearty meal, serve it alongside Grilled Chicken or Seafood Skewers. It also complements well with Mediterranean-Style Brisket or Roasted Vegetables.
For a lighter option, enjoy it with Lemon-Mint Salsa Verde or Fresh Pico de Gallo.
Tips and Notes
- Orzo: Cook the orzo according to package instructions, but be careful not to overcook it. Rinse it under cold water to stop the cooking process and keep it from sticking together.
- Vegetables: Use fresh, ripe tomatoes and crisp cucumbers for the best flavor and texture. You can also add other vegetables, such as bell peppers or red onions, for extra crunch and color.
- Feta Cheese: Crumbled feta adds a tangy and creamy element to the salad. For a stronger flavor, use a more robust feta cheese.
- Dressing: Toss the salad with a simple dressing of olive oil, lemon juice, salt, and pepper, or add fresh herbs like basil or mint for additional flavor.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The salad may be best enjoyed within the first day or two to maintain the freshness of the vegetables.
Enjoy the light and flavorful Orzo with Cucumber, Tomatoes, and Feta as a delightful addition to your meal!
Orzo with Cucumber, Tomatoes, and Feta
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk or fork (for dressing)
- Knife and cutting board
Ingredients
- 1 cup orzo pasta
- 1 large cucumber diced
- 1 pint cherry tomatoes halved
- 1/2 red onion finely chopped
- 3/4 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 garlic cloves minced
- Salt and pepper to taste
- Optional: olives capers, or a pinch of red pepper flakes for extra flavor
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
- Prepare the Vegetables: While the orzo is cooking, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Add these to the bowl with the cooked orzo.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Adjust the seasoning according to your taste. If you like, add olives, capers, or a pinch of red pepper flakes to the dressing for extra flavor.
- Combine and Chill: Pour the dressing over the orzo and vegetables. Add the crumbled feta cheese and chopped parsley. Toss everything together until well combined. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
- Serve: Adjust seasoning if necessary, and serve chilled or at room temperature.