Greek Orzo Salad
This Mediterranean salad celebrates fresh dill and mint flavors alongside feta and lemon. The recipe emphasizes the importance of growing herbs for cooking, describing herb cultivation as fundamental to living deliciously and creating satisfying, flavorful dishes.
Ingredients
- 225g orzo pasta
- 170g canned chickpeas, drained and rinsed
- 1/2 lemon, juice and zest (about 2 tbsp juice)
- 40g minced shallot or red onion
- 1/2 English cucumber (240g diced)
- 2 roasted red peppers from jar or 1/2 fresh red bell pepper (80g diced)
- 25g chopped dill, plus more for garnish
- 25g chopped mint
- 2 tbsp white wine vinegar
- 3 tbsp extra-virgin olive oil
- 1/2 tsp Dijon mustard
- 1 tsp dried oregano
- 75g feta cheese crumbles
- 55g Kalamata olives, halved
- Black pepper
Instructions
Cook orzo according to package directions, testing for al dente texture a few minutes early. Drain and rinse under cold water until room temperature.
Combine chickpeas in a bowl with lemon zest, lemon juice, and 1/4 teaspoon kosher salt.
Mince red onion and soak in water to reduce sharpness. Dice cucumber and roasted red pepper. Chop fresh herbs.
Mix orzo, seasoned chickpeas, red onion, cucumber, red pepper, dill, mint, vinegar, olive oil, mustard, oregano, feta, olives, and black pepper. Season with additional salt as needed. Stores refrigerated up to 5 days.