Olive Salad with Feta, Peppers and Orzo
This olive salad recipe is bright and summery packed with salty olives, feta cheese, lemon, and fresh parsley. Perfect for a picnic or easy summer dinner!
Servings 4 servings
Ingredients
Ingredients:
- 1 cup uncooked orzo
- 1 cup mixed olives pitted and roughly chopped (e.g., Kalamata, green, black)
- 1 cup diced bell peppers red, yellow, or a mix
- 1/2 cup crumbled feta cheese
- 1/3 cup fresh parsley chopped
For The Dressing:
- 1/4 cup extra virgin olive oil
- Juice and zest of 1 large lemon about 3 tbsp
- 1 garlic clove minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the Orzo: Cook orzo according to package instructions until al dente. Drain, rinse with cold water to prevent sticking, and return to pot or a large mixing bowl.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Salt and pepper to taste.
- Assemble the Salad: In a large bowl, combine the cooked orzo, olives, bell peppers, and parsley.
- Add the Dressing: Pour the dressing over the salad and toss to combine.
- Add Feta: Fold in the crumbled feta cheese.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve chilled or at room temperature.