Description
Greek orzo salad from Ina Garten combines Mediterranean ingredients in a refreshing dish. Mediterranean herbs and tangy feta create a delightful blend you’ll savor with each crisp, zesty bite.
Ingredients
Scale
- 1 cup orzo (8 oz / 226 g)
- 4 oz (113 g) Greek feta, ½-inch diced (not crumbled)
- 2 cups baby arugula
- 1 cup canned chickpeas, rinsed and drained
- ½ cup (¼-inch) diced red Holland bell pepper
- ½ cup (¼-inch) diced red onion
- ½ cup Kalamata olives, pitted and halved lengthwise
- 3 tbsps minced fresh dill
- ¼ cup freshly squeezed lemon juice, plus extra for serving (2 lemons)
- ½ cup good olive oil
- 3 tbsps capers in brine, drained
- Kosher salt and freshly ground black pepper
- ½ lemon, thinly sliced, for serving
Instructions
- Pasta Preparation: Boil water in a large saucepan, add salt, and cook orzo until perfectly al dente, approximately 8-10 minutes. Drain and transfer to a spacious mixing bowl.
- Vinaigrette Creation: Whisk lemon juice, extra virgin olive oil, salt, and black pepper in a measuring cup until smoothly combined. Pour the vibrant dressing over warm orzo, ensuring complete coverage.
- Ingredient Integration: Fold chickpeas, bell peppers, onion, capers, dill, feta cheese, and olives into the dressed pasta. Gently mix to distribute flavors and textures evenly throughout the salad.
- Final Touches: Delicately blend arugula leaves into the mixture just before serving. Enhance with fresh lemon slices and an additional citrus squeeze. Taste and fine-tune seasonings to achieve a balanced flavor profile.
- Serving Suggestion: Present the Mediterranean-inspired salad either warm or at room temperature, allowing the complex flavors to shine and inviting diners to experience a harmonious culinary journey.
Notes
- Pasta Perfection: Cook orzo exactly 8-10 minutes for ideal al dente texture, stirring occasionally to prevent sticking and ensure even cooking.
- Vinaigrette Vigor: Whisk dressing ingredients thoroughly to create a seamless, emulsified blend that coats pasta evenly and enhances overall flavor profile.
- Temperature Technique: Dress warm pasta immediately to help it absorb vinaigrette, allowing ingredients to marinate and develop deeper, more complex tastes.
- Fresh Finish: Add arugula and lemon just before serving to maintain crisp texture and bright, zesty flavor, preventing wilting and preserving maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg