Greek Orzo Salad Lemon Dill

$- 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh dill, chopped - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - Salt and pepper to taste - If you can't find orzo, use rice or quinoa. - For a dairy-free option, try using tofu or avocado. - You can swap dill with basil or cilantro. Parsley can be replaced with spinach. Bring a pot of salted water to a boil. This step is key to flavor. Add 1 cup of orzo pasta to the boiling water. Cook it for about 8 to 10 minutes. You want the orzo to be al dente, which means it should still have a little bite. Drain the pasta and rinse it under cold water. This stops the cooking and keeps the orzo from getting mushy. In a large mixing bowl, combine the cooked orzo with fresh ingredients. Add 1 cup of halved cherry tomatoes, diced cucumber, and 1/2 finely chopped red onion. The colors will pop! Then, mix in 1/2 cup of sliced Kalamata olives and 1/2 cup of crumbled feta cheese. The feta adds a creamy touch that balances the salad. In a separate bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of fresh lemon juice. Add the zest of 1 lemon to enhance the citrus flavor. Season this mixture with salt and pepper to taste. This dressing should taste bright and fresh, so adjust it if needed. Pour the dressing over the salad ingredients in the mixing bowl. Add in 1/4 cup of chopped fresh dill and 1/4 cup of chopped fresh parsley. Gently toss everything together. Make sure all the ingredients are well-coated with the dressing. Chill the salad in the refrigerator for at least 30 minutes. This helps all the flavors mix together, making each bite even tastier. Chilling the salad is key. I recommend at least 30 minutes in the fridge. This allows the flavors to blend well. Taste the salad before serving. Adjust the seasoning to your liking. If you want more zest, add lemon juice. For more salt, sprinkle in a bit more. Serve the salad in a large bowl for sharing. You can also use individual plates. This makes the dish feel special. Garnish with extra feta cheese. A sprinkle of fresh herbs on top adds color. You can even add lemon wedges on the side. This gives a fresh look and flavor boost. For leftovers, store the salad in an airtight container. This keeps it fresh for up to three days. Add fresh herbs just before serving for the best taste. To keep the orzo from getting mushy, eat it within a few days. {{image_2}} You can make this salad even more exciting. Adding artichokes or roasted red peppers gives a nice twist. These ingredients add a burst of flavor and color. You can also incorporate grilled chicken or shrimp. This change makes the salad a full meal. The added protein will keep you satisfied longer. Using seasonal vegetables can change the taste of this salad. Fresh corn in summer or butternut squash in fall offers new flavors. You can also adjust flavors with different citrus. Try lime or orange juice for a unique taste. Each season brings fresh produce to explore and enjoy. If you want to make it gluten-free, swap orzo for quinoa or rice. Both options provide a similar texture. For low-carb eaters, try using cauliflower rice. This choice lowers carbs while keeping the dish tasty. You can enjoy Greek Orzo Salad no matter your diet! To keep your Greek Orzo Salad fresh, use airtight containers. Glass or plastic containers work well. Store the salad in the fridge right after making it. It stays tasty for up to three days. After three days, the veggies may lose their crunch. Can Greek Orzo Salad be frozen? Yes, but it’s not the best option. Freezing might change the texture of the veggies. If you want to freeze it, consider only freezing the orzo. To freeze without losing quality, follow these steps: - Cool the salad completely before freezing. - Place the orzo in a freezer-safe bag. - Remove as much air as possible before sealing. - Use it within one month for best flavor. If you decide to freeze, you can always add fresh veggies later. This keeps your dish bright and crunchy! You can store Greek Orzo Salad in the fridge for up to three days. Make sure to keep it in an airtight container to keep it fresh. After three days, the salad may lose its crispness and flavor. Yes, you can make Greek Orzo Salad ahead of time. It tastes best when chilled for at least 30 minutes. Making it a few hours in advance enhances the flavors. Just remember to store it in a sealed container. Greek Orzo Salad pairs well with grilled meats, fish, or even a simple pita bread. It also makes a great side dish for barbecues or picnics. You can serve it alongside tzatziki sauce for extra flavor. Orzo pasta can be a healthy choice. It is lower in calories than some other pasta types. It also provides carbohydrates for energy. Pairing it with fresh veggies adds fiber and vitamins. You can use dry dill instead of fresh dill. However, fresh dill has a brighter flavor. If you use dry, use about one-third of the amount since dried herbs are stronger. This Greek Orzo Salad combines fresh ingredients for a tasty dish. You learned the key components, cooking steps, and smart tips. With ingredient swaps and variations, it's easy to customize. Chilling enhances flavor, while proper storage keeps it fresh. Enjoy this salad at gatherings or as a simple meal. Your options are endless, and the taste will impress everyone. Dive in and make this salad your own!$

Greek Orzo Salad Lemon Dill

Dive into the refreshing world of Greek Orzo Salad with Lemon Dill! This easy recipe combines al dente orzo, crunchy veggies, and briny feta, all tossed in a zesty lemon dressing. Perfect as a light lunch or a vibrant side dish, this salad is bursting with flavor and color. Impress your family and friends — click through to discover how to make this delicious and healthy salad that’s sure to become a favorite!

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Ingredients

1 cup orzo pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh dill, chopped

1/4 cup fresh parsley, chopped

3 tablespoons olive oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

Salt and pepper to taste

Instructions

Begin by cooking the orzo pasta. Bring a pot of salted water to a boil, then add the orzo. Cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.

In a separate bowl, whisk together the olive oil, fresh lemon juice, lemon zest, salt, and pepper to create a dressing.

Pour the dressing over the salad ingredients in the mixing bowl. Add the chopped dill and parsley.

Gently toss everything together until well combined and all the ingredients are coated with the dressing.

Taste and adjust seasoning if necessary; add more salt, pepper, or lemon juice to your preference.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: Serve the salad in a large bowl, garnished with additional feta cheese and a sprinkle of fresh dill on top for a vibrant look. You can also serve it in individual plates with lemon wedges on the side for an extra burst of flavor.