Description
This Fresh Orzo Salad with Cucumber, Bell Peppers, and Herbs is a light, colorful, and refreshing Mediterranean-inspired side dish. Packed with crisp vegetables, fresh parsley, dill, and a zesty lemon dressing, it’s perfect for BBQs, picnics, meal prep, or a healthy lunch.
Ingredients
- 250 g orzo (Kritharaki)
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 150 g cherry tomatoes, halved
- 1 small red onion, finely diced
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the orzo according to the package directions until al dente. Drain, rinse under cold water, and let cool completely.
- In a large mixing bowl, combine the cooled orzo, cucumber, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion.
- Add the chopped parsley and fresh dill.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Refrigerate for at least 20 minutes before serving for the best flavor.
- Toss once more before serving and enjoy chilled.
Notes
- Add crumbled feta cheese for extra Mediterranean flavor.
- Grilled chicken or chickpeas make this salad a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Fresh mint also pairs wonderfully with this salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean