Greek Orzo Salad with Grilled Zucchini
This Greek orzo salad is a fun spin on the traditional Greek salad with the addition of orzo pasta and grilled zucchini. Use the best of the summer produce for maximum taste!
Servings: 4 people
Ingredients
For the dressing
- 1 tbsp white wine vinegar
- 3 tbsp This is an affiliate link.olive oil extra virgin
- 1/2 tsp dried oregano
- 1 clove garlic small, crushed
- salt and pepper to taste
For the Greek Orzo Salad
- 1/2 lbs This is an affiliate link.orzo
- 1 zucchini small or use 6-8 baby zucchini
- 100g/1 cup cherry tomatoes mixed colours if possible
- 100g/1/3c feta cheese crumbled
- 3 tbsp chives
- 2 tbsp fresh mint chopped
- 4 tbsp/1/4cup kalamata olives
- salt to taste
Instructions
For the dressing
- In a mason jar combine all ingredients, put a lid on and shake to combine.
For the Greek Orzo Salad
- Cook the orzo in a pot of boiling and salted water according to package instructions.
- While the orzo is cooking, cut the baby zucchini in half and grill for 3 minutes on each side. (If using a regular size zucchini, cut it in 1 inch thick slices.
- Drain the orzo and dress with the vinaigrette while hot, set aside to cool.
- When the orzo is at room temperature add sliced grilled zucchini, halved cherry tomatoes, crumbled feta cheese, sliced chives, chopped mint and olives. Gently toss the ingredients to combine, taste and add more salt if needed.
- Cool in the fridge for 30 minutes to allow the flavours to meld. Serve as a side dish or a vegetarian main.
Video
Nutrition
Calories: 314kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 254mg | Fiber: 2g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 10.6mg | Calcium: 20mg | Iron: 1mg