Greek orzo with tomatoes, olives, basil, and feta is a vibrant dish bursting with Mediterranean flavors. Perfect for summer gatherings, picnics, or as a light lunch, this dish combines the comforting texture of orzo pasta with fresh ingredients that create a symphony of taste.
Ingredients
Scale:
1 cup orzo pasta
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/4 cup red onion, finely chopped
1 cup fresh basil leaves, chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 clove garlic, minced
1/2 cup feta cheese, crumbled
Fresh basil leaves, for garnish
Instructions
In a large pot, bring 4 cups of water to a boil. Add the orzo pasta and 1/2 teaspoon of salt. Cook according to package instructions, usually about 8-10 minutes, until al dente. Drain the orzo and rinse under cold water to stop the cooking process. Set aside.
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, and a bit of black pepper. Taste and adjust seasoning if necessary.
In a large mixing bowl, combine the cooked orzo, halved cherry tomatoes, sliced Kalamata olives, chopped red onion, and chopped fresh basil. Toss gently to mix.
Pour the dressing over the orzo mixture. Gently toss to ensure everything is evenly coated.
Top the salad with crumbled feta cheese and additional fresh basil leaves for garnish. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
