Mediterranean Orzo Salad

Ingredients

• 1.5 cups orzo pasta
• 2 cups cherry tomatoes
• 1 whole English cucumber
• ½ medium red onion
• 1 cup kalamata olives, pitted
• 1 cup crumbled feta cheese
• ¼ cup fresh dill
• ¼ cup fresh mint leaves
• ½ cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• ½ teaspoon Dijon mustard
• 1 whole garlic clove, minced
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil over high heat. Add 1.5 cups of orzo pasta and stir immediately to prevent sticking. Cook until al dente (usually 8-10 minutes) — the pasta should have a slight firmness when you bite it, not mushy. Drain in a fine-mesh strainer and transfer to a large bowl. Let cool for 2-3 minutes while you prep the vegetables.

2. 2

   Halve 2 cups of cherry tomatoes and place them in the bowl with the cooled orzo. This releases their juices into the salad as it sits.

3. 3

   Trim both ends off 1 English cucumber, then cut it in half lengthwise. Scoop out the watery seed center with a spoon (this prevents a soggy salad). Cut each half lengthwise again, then slice crosswise into 1/2-inch half-moon pieces. Add to the bowl.

4. 4

   Thinly slice 0.5 medium red onion into half-moons — aim for pieces about 1/8-inch thick. If the onion tastes too raw or harsh on your tongue, soak it in cold water for 2 minutes, then drain and pat dry. Add to the bowl.

5. 5

   Coarsely chop 1 cup of kalamata olives and add them to the bowl along with 1 cup of crumbled feta cheese.

6. 6

   Finely chop 0.25 cup of fresh dill leaves and 0.25 cup of fresh mint leaves. Chiffonade the mint if the leaves are large — stack them, roll into a tight cylinder, then slice thinly crosswise. Set both herbs aside.

7. 7

   In a small bowl, whisk together 3 tablespoons of fresh lemon juice, 1 tablespoon of red wine vinegar, 0.5 teaspoon of Dijon mustard, and 1 minced garlic clove. Let this sit for 30 seconds to allow the garlic to soften slightly — this mellows its harshness.

8. 8

   While whisking constantly, slowly drizzle in 0.5 cup of extra-virgin olive oil. Keep whisking to emulsify the dressing — it should become creamy and pale, not separate and oily. Add 0.75 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Taste and adjust — the dressing should be bright and lemony with a pleasant sharpness.

9. 9

   Pour the vinaigrette over the orzo and vegetables, then toss gently but thoroughly until every piece is coated — use a rubber spatula or spoon to lift and fold from the bottom of the bowl. Add the chopped dill and mint, toss once more.

10. 10

    Let the salad rest at room temperature for 10 minutes before serving so the flavors meld together. If making ahead, cover and refrigerate for up to 2 days — remove from the fridge 15 minutes before serving to bring back to room temperature. The salad will continue to absorb dressing, so taste and add a squeeze of fresh lemon juice before serving if needed.

Tools you’ll need

• large pot
• fine-mesh strainer
• large mixing bowl
• small bowl
• whisk
• rubber spatula
• chef's knife
• cutting board
• spoon

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min