Ingredients
Equipment
Method
Step 1: Toast and Cook the Orzo
- Heat a dry, medium-sized saucepan over medium heat. Add the dry orzo and toast, stirring frequently, for about 3 to 4 minutes until golden brown and nutty-smelling.
- Immediately add water and a pinch of salt, then cook the orzo according to package directions. Drain well and set aside to cool completely.
Step 2: Make the Vinaigrette Dressing
- While the orzo cooks, combine olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper in a mason jar or small bowl. Shake vigorously for about 30 seconds until emulsified and slightly creamy, or whisk briskly if using a bowl.
Step 3: Chop the Vegetables
- Roughly chop the Romaine lettuce into bite-sized pieces. Dice the English cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- Pro Tip: For crisper cucumbers and to prevent a watery salad, lightly salt the diced cucumbers in a colander and let them drain for about 15 minutes to draw out excess water.
Step 4: Combine the Salad
- In a large salad bowl, combine the chopped romaine lettuce, cucumber, cherry tomatoes, red onion, and Kalamata olives. Add the cooled orzo.
- Pour about half of the prepared vinaigrette dressing over the salad and toss gently until all ingredients are lightly coated. Add more dressing if needed.
Step 5: Garnish and Serve
- Crumble the feta cheese over the top of the salad. Finish with a generous sprinkle of za'atar.
- Serve immediately for best texture and flavor. Offer any remaining dressing on the side.
Nutrition
Notes
This salad is perfect for meal prep; layer dressing, orzo, hard vegetables, tomatoes/olives, lettuce, and feta in a jar. Store components separately for best freshness if not assembling immediately.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.