Ingredients
Equipment
Method
Step 1: Cook the Orzo
- Cook the orzo pasta in a large pot of generously salted water according to the package directions. Ensure the water is well-salted, as this is your only opportunity to season the pasta. Cook until just al dente to prevent a mushy salad. Drain the pasta and immediately rinse it under cold water to stop the cooking process and remove excess starch, which prevents gumminess.
Step 2: Make the Lemon Vinaigrette
- While the orzo cooks, prepare the dressing. In a small bowl or jar, combine the red wine vinegar, fresh lemon juice, Dijon mustard, kosher salt, and black pepper. Whisk them together. Slowly stream in the extra virgin olive oil while continuously whisking to create a stable, creamy emulsion that won't separate easily.
Step 3: Sear the Halloumi Cheese
- Pat the halloumi slices dry with a paper towel to ensure a good sear. Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat. Carefully place the halloumi slices in the hot pan, taking care not to overcrowd it. Sear for 2 to 3 minutes per side, until they are deep golden brown and wonderfully crisp. Set aside.
Step 4: Combine the Salad Components
- In a large mixing bowl, combine the cooled orzo, diced English cucumber, halved cherry tomatoes, and rinsed garbanzo beans. Add the kalamata olives, chopped red onion, flat-leaf parsley, and fresh mint leaves. Gently toss these ingredients together to distribute them evenly.
Step 5: Dress and Serve
- Pour about half of the prepared lemon vinaigrette over the salad and toss everything to combine. Add more dressing to suit your taste. Just before serving, top the salad with the crumbled feta cheese and the warm, seared halloumi slices. Serve immediately and enjoy.
Nutrition
Notes
To prevent mushy orzo, always cook it to al dente and rinse thoroughly with cold water. For a deeper flavor, you can toast the dry orzo in a dry skillet before boiling. Mellow the sharp bite of red onion by rinsing it under cold water. Allow the dressed salad to sit at room temperature for 20-30 minutes before serving for optimal flavor absorption. Always use fresh herbs as their bright notes are essential to the salad's character.
Store leftovers in an airtight container in the refrigerator for up to 3 days, noting that the pasta will absorb more dressing over time. Refresh with an extra squeeze of lemon juice or a drizzle of olive oil if needed. For meal prep, store components separately and combine just before serving for the freshest results.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.