What's For Dinner: Greek Orzo Salad

May arrives, doesn't it? One minute we're still shaking off the remnants of winter, and the next, the world outside our windows is bursting with green and the fragrance of newly bloomed things. Sometimes, I find myself simply watching the light shift through the leaves, a gentle reminder that even amidst a schedule that demands much, there is always grace. It’s in these moments of simple observation that true gratitude takes root for me.

And often, it’s in these very seasons of vibrant growth and burgeoning activity that my own energy reserves feel a little stretched. The thought of an elaborate meal can feel like just one more thing to manage. What a blessing, then, to have a meal that feels both nourishing and reflective of the season’s brightness, without demanding an overwhelming effort. This is where a Greek Orzo Salad truly shines.

It’s more than just a dish; it’s an invitation to a pause. The pearl-like pasta, the crispness of fresh vegetables, the salty tang of feta, and the bright zing of a lemony dressing all come together in a harmony that speaks of Mediterranean sunshine and unhurried meals. It keeps well, making it a wonderful companion for those days when the world outside feels a bit too loud, and you just need something wholesome and comforting to sustain you. It's a testament to the fact that simplicity can be profound, and that feeling well-fed, truly, is a gift.

Ingredients

• 1 cup orzo pasta
• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• For the Dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Instructions

1. Bring a pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop cooking and prevent sticking. Set aside in a large bowl.
2. While the pasta cooks, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the pitted Kalamata olives. Add these to the bowl with the cooled orzo.
3. Crumble the feta cheese and chop the fresh parsley and dill. Add these to the bowl as well.
4. In a small bowl or jar, whisk together all the dressing ingredients: olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
5. Pour the dressing over the orzo and vegetable mixture. Toss gently to ensure all ingredients are well combined and coated with the dressing.
6. Taste and adjust seasonings as needed. If you desire more tang, add a bit more lemon juice. If it needs more savoriness, a pinch more salt.
7. For best flavor, cover and refrigerate for at least 30 minutes before serving, allowing the flavors to meld.

As the days lengthen, and the world outside beckons with its vibrant displays, may we all find moments to savor the simple sustenance that brings us joy and peace. Whether it's a meal shared or a solitary moment of reflection, these are the anchors that hold us steady. What small, delightful thing has brought you a moment of genuine contentment lately?

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Photo by Bakd&Raw by Karolin Baitinger (@bakdandraw)

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