Ingredients
For the salad:
- 2 cups dried orzo pasta (Kritharaki) (400 g)
- splash of olive oil
- 1 medium zucchini, diced
- 1 large pointed red pepper (or sweet red bell pepper), finely chopped
- 1 small red onion, finely chopped
- 50 g sun-dried tomatoes packed in oil, finely chopped (6-8 halves)
- 150 g marinated artichoke hearts, preferably fresh from a delicatessen, drained and coarsely chopped
- 50 g pitted Kalamata or mixed olives, coarsely chopped (large handful)
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 100 g sheep’s feta cheese, crumbled
For the dressing:
- 4 tablespoons freshly squeezed lemon juice (1 large lemon)
- 1 garlic clove, minced
- 1 tablespoon red wine vinegar
- sea salt and freshly ground pepper, to taste
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 tablespoons extra-virgin olive oil
Instructions
- Cook the orzo: Fill a large pot with cold water, add a generous pinch of salt, and bring to a boil. Cook the orzo according to the package instructions until al dente. Drain well, rinse under cold water to cool, and set aside.
- Sauté the zucchini: In a small skillet, heat a drizzle of olive oil over medium-high heat. Add the diced zucchini, season with a little salt and pepper, and sauté briefly, just until it begins to soften (about 2 minutes). Transfer it to a large salad bowl.Tip: For the best texture, cook the courgette just enough to warm through. It should still hold a slight bite.
- Make the dressing: In a small bowl, whisk together the lemon juice, garlic, vinegar, salt, pepper and parsley. Slowly whisk in the olive oil until the dressing is emulsified.
- Assemble the salad: Add the cooled orzo to the bowl with the courgette. Stir in the chopped red pepper, red onion, sun-dried tomatoes, artichokes, olives, and oregano. Toss gently to combine.
- Dress and finish: Pour the dressing over the salad and toss again to coat everything evenly. Finish with crumbled feta on top and serve. Enjoy!
Nutrition
Notes
- If you have a little extra time, let the salad sit for 20 minutes before serving. Enjoying it at room temperature gives the flavours time to really come together and shine.
- Use the best ingredients you can. With simple recipes like this orzo salad, quality matters. A good olive oil, real sheep’s feta, and flavour-packed marinated artichokes, sun-dried tomatoes and olives make all the difference.
- As for the artichokes, I like to use fresh marinated artichoke hearts from my local delicatessen — they add so much flavour. You can also find great options at organic or natural food shops, often packaged in herbs and olive oil. Alnatura is one of my go-to spots for consistently good quality.
- Feta tip: I prefer using sheep’s milk feta in this salad as it’s creamier than the typical Greek sheep-and-goat’s milk blend, which can also be a bit tangier. That said, feel free to use traditional Greek feta or another sheep’s milk cheese with a similar texture if that’s what you have on hand.