Description
Ina Garten’s orzo salad brings Mediterranean flavors to life with fresh cucumber, herbs, and tangy feta. Refreshing ingredients blend seamlessly, creating a light yet satisfying dish perfect for summer gatherings and picnic spreads you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- ¾ pound (340 grams) orzo (rice-shaped pasta)
- ¾ pound (340 grams) feta cheese, large-diced
- 1 cup (150 grams) medium-diced hothouse cucumber, unpeeled and seeded
Fresh Herbs and Aromatics:
- 1 cup (240 milliliters) minced scallions, white and green parts
- 1 cup (240 milliliters) chopped fresh dill
- 1 cup (240 milliliters) chopped fresh flat-leaf parsley
- ½ cup (80 grams) small-diced red onion
Dressing and Seasoning:
- ½ cup (120 milliliters) freshly squeezed lemon juice (3 lemons)
- Kosher salt
- Freshly ground black pepper
- Good olive oil
Instructions
- In a medium saucepan, bring 4 cups (950 milliliters) of water to a rolling boil. Add 1/2 teaspoon (2.5 grams) salt and 1 tablespoon (15 milliliters) olive oil to enhance flavor and prevent sticking.
- Pour orzo into the boiling water and reduce heat to medium-low. Stir occasionally to prevent clumping and cook for 8-10 minutes until pasta reaches a tender al dente texture.
- Drain orzo in a colander, then transfer to a large mixing bowl. Allow the pasta to cool slightly and release steam while preparing other ingredients.
- Thoroughly rinse the cucumber under cold water. Slice lengthwise and use a spoon to remove seeds, ensuring a crisp texture for the salad.
- Dice the cucumber into uniform 1/2-inch (1.3 centimeters) cubes to provide consistent texture and even distribution throughout the salad.
- In a small mixing bowl, whisk together fresh lemon juice, extra virgin olive oil, kosher salt, and freshly ground black pepper to create a vibrant, zesty dressing.
- Pour the prepared dressing over the cooled orzo and gently toss to ensure even coating and flavor absorption.
- Add finely chopped scallions, fresh dill, chopped parsley, diced cucumber, and thinly sliced red onion to the orzo mixture.
- Carefully fold in crumbled feta cheese, maintaining the delicate texture of the cheese and preventing excessive breaking.
- Let the salad rest at room temperature for 45-60 minutes to allow flavors to meld and ingredients to reach optimal temperature before serving.
Notes
- Master the art of uniform vegetable chopping to guarantee consistent flavor distribution in every single bite.
- Refrigerate leftovers promptly to maintain freshness and enjoy the salad’s vibrant taste within 2-3 days.
- Experiment with different herb combinations like mint or basil to personalize the Mediterranean flavor profile.
- Premium extra virgin olive oil transforms this simple salad into a restaurant-quality culinary experience.
- Room temperature resting allows ingredients to harmonize, creating deeper and more complex taste layers.
- Fresh herbs elevate the dish from ordinary to extraordinary, adding brightness and garden-fresh aromatics.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 30 mg