Ingredients
Scale
- 1.5 cups uncooked orzo
- 1/2 cup thinly sliced red onion, chopped
- 1 cup diced cucumber
- 1 cup grape or cherry tomatoes, halved
- 1/4 cup chopped parsley, plus more for garnish
- 1 cup kalamata olives, halved
- 1 cup crumbled feta
- 1/2 cup toasted slivered almonds
- 1/4 cup red wine vinegar
- 1 small garlic clove, grated
- 1 tsp dijon mustard
- 1/2 tsp raw honey
- 1/2 tsp dried or fresh thyme
- 1/4 tsp sea salt
- Cracked black pepper to taste
- 1/4 cup extra virgin olive oil
- 1 lemon (optional)
Instructions
- Cook the orzo in salted water according to package directions. Once done, drain and rinse under cool water, then set aside. For more flavor, consider cooking the orzo in broth instead.
- In a small bowl, whisk together the red wine vinegar, grated garlic, dijon mustard, honey, thyme, sea salt, and cracked pepper. Gradually add in the olive oil while whisking to form a steady emulsion.
- Transfer the cooked orzo to a large mixing bowl. Add the toasted almonds, chopped vegetables, feta, and parsley. Drizzle in half of the dressing and toss well. Adjust with more dressing as needed before serving.
- Optionally, zest one lemon and add juice from half before serving for an extra citrus kick.
Notes
For a nut-free option, you can leave out the toasted almonds.
This salad can be made ahead of time and stored in the refrigerator for a few days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.