Greek Ozro Salad

Though it looks a bit like rice, orzo isn’t a grain. It’s pasta! And like any other pasta, orzo is a great base for a salad. You can toss in any veggies, cheese and dressing you like but this easy make-ahead salad is filled with all of our favorite bright Mediterranean flavors and mix-ins, like tomatoes, olives, and cucumbers. Don’t skip the homemade lemon-and-dill dressing—it’s SO much better than anything you can buy in a bottle! 

This salad will stay good in the fridge for up to 4 days. (Though good luck trying to make it last that long.) Take it to the park for a healthy picnic lunch! 

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS:

FOR THE DRESSING:

2 tbsp. fresh lemon juice

1/2 tsp. Dijon mustard 

1/4 c. extra-virgin olive oil

2 tbsp. freshly chopped dill, plus more for serving

1/4 c. minced red onion

Kosher salt

Freshly ground black pepper

FOR THE SALAD:

8 oz. orzo

3 Persian cucumbers, sliced into thin half-moons

2 c. cherry tomatoes, halved

1 (15.5-oz.) can chickpeas, drained and rinsed

1/2 c. pitted kalamata olives, halved

1 c. crumbled feta (about 1/4 lb.) 

DIRECTIONS:

1. In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside.
2. Make dressing: In a large bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in dill and red onion, then season with salt and pepper. 
3. Make salad: Add orzo, cucumbers, cherry tomatoes, chickpeas, and olives to dressing and toss to coat. Fold in feta and serve with more dill on top.