Mediterranean Orzo Salad
This light and refreshing Mediterranean Orzo Salad, crafted by Jeff the Fire Chef, is a perfect blend of farm-fresh ingredients and bold Greek flavors. Tossed in a classic Greek dressing, this dish features tender orzo, juicy tomatoes, crisp cucumbers, briny olives, and creamy feta for the perfect balance of tangy, savory, and fresh.Whether enjoyed as a healthy meal, a refreshing side, or a make-ahead dish for gatherings, this farm to table favorite is packed with nutrients and Mediterranean goodness. Simple, delicious, and full of flavor, this is fresh eating at its best!
Equipment
- Knife
- Pot
- Mixing Spoon
- Strainer
- large bowl
Ingredients
- 1 box orzo dry
- 1 yellow bell pepper diced
- 1 red onion diced
- 1 red bell pepper diced
- 1 English cucumber peeled & sliced
- 1/4 cup sun-dried tomatoes diced
- 1/4 cup parsley minced
- 1/2 bottle Ken’s Greek Dressing with Feta & Olives
- 1 lemon juiced
- 1/2 jar Greek banana peppers sliced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and cook orzo according to package directions (typically 9-10 minutes). Once cooked, strain and rinse under cold water to cool, then set aside.
- While the orzo is cooking, prepare the vegetables. Dice the bell peppers, red onion, cucumber, sun-dried tomatoes, and parsley.
- Once the orzo has cooled, add it to a large salad bowl along with the prepared vegetables. Pour in the dressing and lemon juice, then toss well to combine.
- Season with additional salt and pepper to taste.
- Serve immediately or store in the fridge for up to 3 days.