Easy Summer Dish: Mediterranean Orzo SaladKelsey Banfield
When summer comes along, it is super important to have a roster of easy salads in your back pocket. These are salads that can be made in advance, taken to a party, eaten cold, and aren’t too heavy. My personal favorite is this Mediterranean salad. It is full of fresh flavor, is endlessly adaptable, and tastes just as good cold from the fridge as served warm. Many times I’ll serve it with grilled chicken and call it dinner. This is the salad to have in the hopper for Fourth of July barbecues and the like. You’ll be so happy to make it again and again — and your friends will thank you, too!
Mediterranean Orzo Salad
1 pound orzo pasta
1 small cucumber, finely chopped
1/2 red onion, finely chopped
1 cup black olives (no pits)
1/2 yellow pepper, finely chopped
1/2 red pepper, finely chopped
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
Juice from 1/2 lemon
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
5 ounces cubed feta, crumbled
1/2 cup thinly sliced fresh basil
1. Cook the orzo according to directions and drain completely.
2. Add the cooked pasta to a bowl and toss in the cucumber, onion, olives, and peppers.
3. Whisk together the olive oil, vinegar, lemon juice, salt, and pepper and drizzle it into the orzo, tossing as you go. Then, toss in the feta and basil. Serve warm, room temperature, or chilled from the fridge.