Dressed with tons of dill and tossed with French feta, avocado, tomatoes and orzo, this Mediterranean Orzo Salad hits the spot! Garbanzo beans add fiber & protein and pita chips give it a light, salty crunch.
I love summer cucumbers straight from my garden along with tomatoes and fresh herbs. Homegrown fruits and vegetables have so much more flavor than store-bought. It makes you really appreciate fresh vegetables in season. A great reason to grown your own and develop recipes around them as they ripen!
How to Make Mediterranean Orzo Salad
I imagine myself sitting quietly on a balcony overlooking the Mediterranean when I eat this salad. It takes me back to my vacation in Greece this past summer – we had the most amazing view from our hotel in Santorini. So really Step 1 should be book a room overlooking the Mediterranean.
Step 1: Cook Orzo Pasta.
Cook orzo until it’s al dente – not too soft otherwise it won’t hold up well when mixing with the other ingredients.
Drain and rinse. Set aside to cool.
Step 2: Prepare Lemon Dressing.
While the pasta cools, whisk together dressing ingredients.
Step 3: Combine orzo with beans, feta + veggies. Add lemon Dressing.
Step 4: Plate with Sliced Avocado, cherry tomatoes + Dill.
A side of pita chips is highly recommended. Who doesn’t love scooping up salad with pita chips?
10 Cucumber Recipes to make this Summer
- Peach Cucumber Salad
- Turkish Bulgur Wheat Salad with Cucumbers and Tomatoes
- Cucumber Salsa
- Spicy Roasted Chickpea Sandwich
- Falafel Wraps
- Cucumber Lime Agua Fresca
- Mango Cucumber Mint Smoothie
- Cold Vegan Soba Noodle Salad
- Simple Moroccan Salad
- Cucumber and Black Bean Salad
Eating this Mediterranean Orzo Salad will make you feel cool as a cucumber! The high water content in cucumbers can help you maintain hydration levels during the hot summer months and placing them on your skin can help soothe sunburns. Definitely a necessity since you’re booking that room overlooking the sea, right?
Dressed with tons of dill and tossed with French feta, avocado, tomatoes and orzo, this Mediterranean Orzo Salad hits the spot! Garbanzo beans add in some fiber & protein and sea salt pita chips give it a light, salty crunch.
- 1 cup uncooked orzo
- 1 15-ounce can chickpeas, drained and rinsed
- 2.5 cups chopped cucumber
- 1/4 cup diced red onion
- 1/4 cup chopped fresh dill
- 8 oz crumbled French feta cheese
- 2 avocados ½ per person to top
- 1 pint cherry tomatoes halved to top
- pita chips optional
- 3 Tbs olive oil
- 3 Tbs fresh lemon juice
- 2 medium cloves garlic minced
- 1 Tbs finely chopped fresh dill
- Salt and freshly ground black pepper to taste
Cook orzo pasta according to package directions. Drain and rinse with cool water to stop the cooking process. Set aside to cool.
In a small bowl, whisk together olive oil, lemon juice, garlic, 1 Tbs dill, salt, and pepper.
In a large bowl, combine orzo, chickpeas, cucumbers, red onion, feta, and dill. Combine the dressing with the orzo mixture and gently toss.
Plate the salad. Layer plate with sliced avocado, cherry tomatoes, salt + pepper. And a side of pita chips!
Omit the feta to make this salad a Vegan dish and cut the calories and fat. Add olives or a little extra salt to make up for the tangy feta.
Nutrition information does not include pita chips which are optional.
adapted from Twopeasandtheirpod.com