Orzo Salad with Cucumber, Red Onion, and Mint
By Ashley MoorePublished on January 5, 2016
Time
50 minutes, plus 30 minutes sitting
Yield
Serves 4 to 6
Ingredients
1 ¼ cups (8 ounces) orzo Salt and pepper 6 tablespoons extra-virgin olive oil, plus extra for drizzling¼ cup lemon juice (2 lemons)2 garlic cloves, minced½ seedless English cucumber, halved lengthwise and sliced thin crosswise2 ounces feta cheese, crumbled (½ cup)½ cup finely chopped red onion ½ cup chopped fresh mint ¼ cup thinly sliced scallions
Before You Begin
We toss the cooked orzo with oil to prevent it from clumping.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add orzo and 1 1/2 teaspoons salt and cook, stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tablespoon oil and let cool completely, about 15 minutes.
- Combine lemon juice, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Slowly whisk in remaining 5 tablespoons oil until emulsified. Add cucumber, feta, onion, mint, scallions, and cooled orzo to dressing and toss to thoroughly combine. Season with salt and pepper to taste.
- Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzled with extra oil. (Salad can be refrigerated for up to 2 days.)
Time
50 minutes, plus 30 minutes sittingYield
Serves 4 to 6Ingredients
1 ¼ cups (8 ounces) orzo
Salt and pepper
6 tablespoons extra-virgin olive oil, plus extra for drizzling
¼ cup lemon juice (2 lemons)
2 garlic cloves, minced
½ seedless English cucumber, halved lengthwise and sliced thin crosswise
2 ounces feta cheese, crumbled (½ cup)
½ cup finely chopped red onion
½ cup chopped fresh mint
¼ cup thinly sliced scallions
Test Kitchen Techniques
Ingredients
1 ¼ cups (8 ounces) orzo
Salt and pepper
6 tablespoons extra-virgin olive oil, plus extra for drizzling
¼ cup lemon juice (2 lemons)
2 garlic cloves, minced
½ seedless English cucumber, halved lengthwise and sliced thin crosswise
2 ounces feta cheese, crumbled (½ cup)
½ cup finely chopped red onion
½ cup chopped fresh mint
¼ cup thinly sliced scallions
Test Kitchen Techniques
Ingredients
1 ¼ cups (8 ounces) orzo
Salt and pepper
6 tablespoons extra-virgin olive oil, plus extra for drizzling
¼ cup lemon juice (2 lemons)
2 garlic cloves, minced
½ seedless English cucumber, halved lengthwise and sliced thin crosswise
2 ounces feta cheese, crumbled (½ cup)
½ cup finely chopped red onion
½ cup chopped fresh mint
¼ cup thinly sliced scallions
Test Kitchen Techniques
Why This Recipe Works
We quickly decided that orzo was our pasta of choice for this easy salad. Its small shape performs its supporting role perfectly, providing just enough bulk to make the salad satisfying but not so much that it becomes too filling. After all, we wanted this salad to be light without being too hefty. Cucumber, red onion, and mint add delicate grassy flavors and crunchy texture.
Before You Begin
We toss the cooked orzo with oil to prevent it from clumping.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add orzo and 1 1/2 teaspoons salt and cook, stirring often, until al dente. Drain orzo and transfer to rimmed baking sheet. Toss with 1 tablespoon oil and let cool completely, about 15 minutes.
- Combine lemon juice, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Slowly whisk in remaining 5 tablespoons oil until emulsified. Add cucumber, feta, onion, mint, scallions, and cooled orzo to dressing and toss to thoroughly combine. Season with salt and pepper to taste.
- Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzled with extra oil. (Salad can be refrigerated for up to 2 days.)
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