Ingredients
- 1 pound orzo
- 1 large English cucumber (sliced in half lengthwise then cut into half moons)
- 2 cups cherry tomatoes (cut in half)
- 1/2 cup kalamata olives (pitted and sliced in half)
- 1 small red bell pepper (seeds removed and diced)
- 1 small green pepper (seeds removed and diced)
- 1 15.5 ounce can chickpeas (drained, rinsed, and patted dry)
- 1 small red onion (diced)
- 1 8 ounce container feta cheese (crumbled)
- 1/2 cup olive oil
- 2 cloves garlic (minced)
- 3 tablespoons red wine vinegar
- 1 and 1/2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest (finely grated)
- 1 and 1/2 teaspoons Dijon mustard
- 1 teaspoon fresh oregano (finely chopped or 1/2 teaspoon dried)
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon ground black pepper (more to taste)
- 2 tablespoons kalamata olives (finely chopped)
Instructions
- In a large pot of salted boiling water, cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the cucumber, cherry tomatoes, kalamata olives, red bell pepper, green pepper, chickpeas, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, minced garlic, red wine vinegar, lemon juice, lemon zest, Dijon mustard, oregano, sugar, salt, and black pepper until well combined.
- Add the cooked orzo to the bowl of vegetables and pour the dressing over the top. Toss gently to combine, ensuring everything is evenly coated.
- Sprinkle the finely chopped kalamata olives on top for an extra touch of flavor.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
This salad can be made a day in advance, and it stores well in the refrigerator for about 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
- Diet: Vegetarian