A vibrant and refreshing Mediterranean-inspired orzo salad, perfect for any occasion.
Prepare the dressing by whisking together the olive oil, lemon juice, oregano, basil, pepper, salt, minced garlic, and honey in a mixing bowl.
Use freshly squeezed lemon juice for the best flavor.
Cook the orzo in a large pot of boiling salted 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.
Combine the cooked orzo, cherry tomatoes, cucumber, red onion, bell pepper, feta cheese, and kalamata olives in a large mixing bowl.
Ensure the vegetables are evenly diced for a uniform texture.
Pour the dressing over the salad and toss gently to combine. Chill in the refrigerator for at least 1 hour before serving.
Chilling the salad allows the flavors to meld together beautifully.
Serve the salad chilled, garnished with additional feta cheese or fresh herbs if desired.
Add a sprinkle of fresh parsley or dill for an extra burst of flavor.
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