Delicious Mediterranean Orzo with Olives and Cucumber: A Fresh and Easy Recipe

There’s something magical about Mediterranean cuisine that brings a burst of sunshine to every bite.

This Mediterranean Orzo with Olives and Cucumber is a delightful dish that perfectly captures those vibrant flavors.

It’s light refreshing and packed with ingredients that transport you straight to a sun-soaked terrace overlooking the sea.

Ingredient List

For my Mediterranean Orzo with Olives and Cucumber, I gather the following fresh and vibrant ingredients.

Each one plays a crucial role in creating that delightful taste and texture that embodies Mediterranean cuisine. Here’s what you will need:

• Orzo Pasta: 1 cup
• Olive Oil: 2 tablespoons
• Fresh Lemon Juice: 2 tablespoons
• Cucumber: 1 medium, diced
• Kalamata Olives: ½ cup, pitted and sliced
• Feta Cheese: ½ cup, crumbled
• Cherry Tomatoes: 1 cup, halved
• Red Onion: ¼ cup, finely chopped
• Fresh Parsley: ¼ cup, chopped
• Salt: to taste
• Black Pepper: to taste

I ensure all my ingredients are fresh to maximize flavor. Preparing these ingredients before cooking makes the process smooth, allowing me to enjoy every step of creating this delightful dish.

Step-by-Step Instructions

1. Cook the Orzo
   I begin by bringing a large pot of salted water to a boil. Once the water is boiling I add 1 cup of orzo pasta. I cook the orzo according to the package instructions until it is al dente, usually about 8 to 10 minutes. After draining, I rinse it under cold water to stop the cooking process and set it aside to cool.
2. Prepare the Vegetables
   While the orzo cooks I chop the vegetables. I dice 1 medium cucumber into small cubes and halve 1 cup of cherry tomatoes. I finely chop 1/4 of a red onion and roughly chop a handful of fresh parsley. I place all the prepared vegetables into a large mixing bowl.
3. Add the Olives and Feta
   Next I slice 1/2 cup of Kalamata olives and add them to the bowl with the chopped vegetables. I crumble in 1/2 cup of feta cheese, ensuring it mixes well with the other ingredients.
4. Make the Dressing
   In a small bowl I whisk together 1/4 cup of olive oil, the juice of 1 large lemon, 1 teaspoon of dried oregano, and salt and pepper to taste. The dressing should be well combined and fragrant.
5. Combine Everything
   I add the cooled orzo to the large bowl with the vegetables, olives, and feta. Then I drizzle the dressing over the mixture. Using a spatula I gently toss everything together, ensuring the orzo is evenly coated and the ingredients are well-distributed.
6. Taste and Adjust
   At this point I take a moment to taste the salad. If needed I add more salt, pepper, or lemon juice according to my preference. It’s all about balancing the flavors to my liking.

Recipe Notes & Variations

When making Mediterranean Orzo with Olives and Cucumber, there are plenty of ways to customize this dish to suit your taste.

Here are some notes and variations that I’ve found helpful.

Ingredient Substitutions

• Pasta: If you want a gluten-free option, you can easily substitute orzo with quinoa or gluten-free pasta.
• Cheese: Feta cheese can be swapped for goat cheese or a dairy-free alternative if you’re vegan.
• Olives: Kalamata olives offer a robust flavor, but you can choose green olives or even skip the olives if desired.

Adding Protein

For an extra boost of protein, consider adding grilled chicken, shrimp, or chickpeas. Simply toss them in after combining the vegetables for a heartier meal.

Seasonal Additions

Depending on the season, you might want to add other vegetables like bell peppers in the summer or roasted butternut squash in the fall. Fresh herbs, such as basil or dill, can also elevate the flavor profile.

Flavor Boosts

A sprinkle of red pepper flakes adds a delightful kick for those who enjoy some heat. Alternatively, you could mix in a spoonful of pesto for an aromatic twist.

Make-Ahead Tips

This salad keeps well in the fridge and flavors improve over time. Prepare it a few hours or even the day before serving, allowing the dressing to soak into the orzo fully. Store it in an airtight container for optimal freshness.

Serving Suggestions

Serve this dish cold as a side or main course, or warm it slightly for a comforting option. Pair it with grilled meats or seafood for a rounded meal experience.

Dressing Variations

Feel free to experiment with the dressing. A splash of balsamic vinegar or apple cider vinegar adds an interesting acidity, while a dollop of yogurt creates a creamier consistency.

Serving Suggestions

I love serving Mediterranean Orzo with Olives and Cucumber in a variety of ways. Here are some delightful serving ideas to enhance your meal experience.

1. Chilled Salad
   I often serve this dish cold for a refreshing option. After mixing all the ingredients, I refrigerate it for at least 30 minutes. This allows the flavors to meld beautifully. It’s perfect for a hot summer day or as a picnic side dish.
2. Vegetarian Main Dish
   To make this dish a satisfying vegetarian main course, I simply add more protein. Chickpeas or grilled halloumi cheese serve as excellent additions and pair wonderfully with the orzo and vegetables.
3. Accompaniment to Grilled Meat
   This orzo salad complements grilled chicken or lamb beautifully. I often serve it alongside grilled skewers, creating a lovely balance of flavors. The zesty lemon dressing pairs perfectly with the smoky grilled taste.
4. As a Topping
   Another option I enjoy is using the Mediterranean Orzo as a topping for baked potatoes or roasted vegetables. The medley of colors and textures adds a vibrant touch to a simple dish.
5. Lunch Bowls
   I like to use leftover orzo salad in lunch bowls. I layer it with mixed greens, some sliced avocado, and a protein choice like tuna or turkey. This makes for a hearty and nutritious lunch that’s quick and easy.
6. Garnished with Fresh Herbs
   For an extra pop of flavor, I garnish the dish with additional fresh herbs, like mint or basil. This adds a refreshing note that enhances the existing flavors in the salad.

Nutrition Information

When I prepare Mediterranean Orzo with Olives and Cucumber, I love knowing that I’m serving not only a delicious dish but one that’s also packed with nutrition.

Below is a breakdown of the essential nutrients in a serving of this vibrant salad.

Nutrient	Amount per Serving
Calories	320
Protein	8 g
Carbohydrates	45 g
Dietary Fiber	4 g
Total Fat	14 g
Saturated Fat	3 g
Cholesterol	15 mg
Sodium	400 mg
Vitamin A	10% DV
Vitamin C	25% DV
Calcium	6% DV
Iron	8% DV

This orzo salad is a great source of complex carbohydrates thanks to the orzo, providing energy throughout the day.

The combination of cucumbers and tomatoes adds hydration and a good dose of vitamins, especially vitamin C, which is fantastic for the immune system.

Kalamata olives contribute healthy fats, mainly monounsaturated fats, which are beneficial for heart health.

Feta cheese, while adding richness, also boosts the protein content and provides calcium.

The diet I cultivate through dishes like this promotes not just flavor but also balance with the inclusion of fresh vegetables, grains, and Mediterranean ingredients.

Enjoying Mediterranean Orzo with Olives and Cucumber allows me to nourish my body while treating myself to something delightful.

Conclusion

I hope you’re as excited to try this Mediterranean Orzo with Olives and Cucumber as I am.

The vibrant flavors and fresh ingredients truly make it a dish worth savoring.

Whether you enjoy it as a light lunch or a side for dinner it’s sure to impress.

Don’t hesitate to get creative with the ingredients and make it your own. The possibilities are endless and that’s what makes cooking so much fun.

I can’t wait to hear how yours turns out and what variations you come up with. Happy cooking!

Print