Recipe for feta, pepper and orzo olive salad

This olive salad recipe is bright and summery. Packed with salty olives, feta cheese and fresh parsley. Perfect for a picnic or a quick summer dinner!

We are at the peak of the potluck picnic season! I love an all-in-one salad with vegetables, carbohydrate bases, lots of bright flavors, and the ability to add protein of your choice on top or serve as a burger or dog side on a barbecue. If you’re looking for an easy summer salad to bring to your next cookout, this olive salad recipe is very easy to assemble, cold and transport.

Olive salad recipe

This vibrant olive salad is made with orzo, peppers, fresh lemon and salty feta. Orzo offers a heartfelt base, and crisp peppers add a satisfying crunch. You won’t be able to get enough fresh parsley with the recipe, so add as much as you like! Along with the olives, it is an important ingredient in this recipe.

Once orzo is cooked, you can whip and become a favorite on busy weekdays, preparation days and last minute gatherings. Plus, it’s versatile – cool as a refreshing summer side or heat it if necessary!

What is the best olive?

Olives come in a variety of colors and flavors ranging from green to black, depending on the ripe and cure method. My favorite olive is the kalamata, known for its rich, fleshy texture and dark purple shades. Castelvetrano, mild, butter green olives. and niçoise, a petite black olive with a slightly bitter, briny flavour.

Fun fact: I hated the olives growing up because all I grew up were the boring black olives that came in a can. Now I’ve discovered many of the tasty varieties in restaurants, so I love them! (Locals: Lampo’s orange herb olives are my favorite!)

material

1 cup uncooked orzo – For various textures and nutritional profiles, you can also use whole wheat orzo, quinoa, faro or couscous. 1 cup of mixed olives, pits, roughly chopped – I like the mix of green and kalamata olives. If the store’s olive bar has a pre-mixed special, you can also mix capers or sun-dried tomatoes. 1 cup diced pepper (red, yellow, or mixed) – also consider roasted red chili peppers, cherry tomatoes, or diced cucumbers for a fresh crunch. 1/2 cup crushed feta cheese – substitute plant-based feta for dairy cheese, ricotta sarata or dairy-free options. 1/4 cup fresh parsley, chopped -/or fresh basil, cilantro, or spinach.

dressing:

You can also use 1/4 cup extra virgin olive oil juice and 1 large lemon zest – white wine vinegar or lime juice 1 garlic clove. 1/2 tablespoon dried oregano salt and pepper and flavor – you can also add smoked paprika or crushed red chili flakes

More homemade salad dressing ideas here!

Nutrition is highlighted in this olive salad

Heart Healthy Fats: Olives and olive oil are rich in single saturated fats, especially oleic acid, lowering bad LDL cholesterol, raising good HDL cholesterol, and supporting cardiovascular health. (Cleveland Clinic) Antioxidants: Olives contain vitamin E and polyphenols, a potent antioxidant that can protect cells from oxidative damage and reduce the risk of heart disease and cancer. Fiber and Nutrients: Bell peppers donate vitamin C and other essential nutrients, while feta cheese provides calcium and protein. Add even more fiber using whole wheat orzo or quinoa or other whole grains.

How to make olive salad

Step 1: Cook the orzo

Cook Orzo following the packaging instructions to Al Dente. Drain, rinse in cold water, prevent stinging, and return to a pot or large mixing bowl.

Step 2: Prepare the dressing

In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt and pepper. Salt and pepper to taste.

Step 3: Assemble the salad

Combine pre-cooked orzo, olives, peppers and parsley.

Step 4: Add the dressing

Pour the dressing over the salad, toss and mix.

Step 5: Add Feta

Fold the crushed feta cheese.

Step 6: Cool

Cover and refrigerate for at least 30 minutes to blend the flavors.

Step 7: Serve

Cool or serve at room temperature.

I hope your child takes a bite!

You might like it too: