A refreshing and flavorful Mediterranean-inspired orzo salad perfect for any occasion.
Cook the orzo in a large pot of salted boiling water until al dente, then drain and rinse under cold water.
Rinsing the orzo with cold water stops the cooking process and prevents it from sticking together.
Chop the cucumber, grape tomatoes, red onion, and bell pepper into bite-sized pieces.
Uniformly sized pieces ensure even distribution of flavors in every bite.
In a large mixing bowl, combine the cooked orzo, chopped vegetables, feta cheese, black olives, and parsley.
Gently toss the ingredients to avoid breaking the feta cheese.
Whisk together the olive oil, lemon juice, oregano, salt, and black pepper in a small bowl.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the salad and toss to coat evenly.
Let the salad sit for a few minutes to allow the flavors to meld together.
Refrigerate the salad for 20 minutes before serving to enhance the flavors.
Chilling the salad makes it more refreshing and allows the flavors to develop.
Serve the salad chilled, garnished with additional parsley if desired.
Pair the salad with crusty bread or grilled protein for a complete meal.
