Ingredients
Salad
- 1 cup dry orzo (gluten-free options: Jovial Brown Rice Orzo or DeLallo gluten-free orzo)
- 1 tablespoon extra virgin olive oil
- 1 pint grape tomatoes, quartered (about 2 cups)
- 1 small Persian cucumber, diced (about 2 cups)
- ½ cup finely diced red onion
- ½ cup sliced olives (Kalamata preferred, or any variety you like)
- 15 oz chickpeas, drained and rinsed
- 2 ounces arugula
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 oz crumbled feta
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and cook the dry orzo according to package instructions until al dente. Drain well, then toss the cooked orzo with 1 tablespoon of extra virgin olive oil to prevent sticking. Set aside and allow it to cool while preparing the dressing.
- Prepare the Dressing: In a large mixing bowl, whisk together 3 tablespoons olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic powder, salt, and ground black pepper until fully combined.
- Mash in Feta: Add the crumbled feta cheese to the dressing bowl. Using a fork, mash the feta into the dressing for about 30 seconds. This step helps create a creamy texture and distributes the feta flavor evenly.
- Combine Salad Ingredients: Add the quartered grape tomatoes, diced cucumber, finely diced red onion, sliced olives, drained chickpeas, arugula, and cooled orzo into the bowl with the dressing. Gently toss everything together until all ingredients are thoroughly coated with the dressing and evenly mixed.
- Rest and Serve: The salad can be served immediately, but allowing it to sit for about 15 minutes helps the flavors meld beautifully. For leftovers, store in an airtight container in the refrigerator for up to 3 days.
Notes
- If using regular orzo instead of gluten-free, cook as per package directions but note that cooking times may vary slightly.
- For a vegan version, substitute feta cheese with a plant-based cheese alternative or omit it entirely.
- Chilling the salad for longer enhances flavor but be mindful that the arugula may wilt if refrigerated too long.
- Adding fresh herbs like parsley or mint can add an additional layer of freshness.
- Adjust salt and pepper to taste, especially depending on the saltiness of the feta and olives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
