Ingredients
Salad Ingredients
- 1/2 pound uncooked orzo (substitute with gluten-free pasta if needed)
- 1 pound cooked shrimp, peeled, deveined, and cut into bite-size pieces
- 1 1/2 cups diced English cucumber
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup sliced green onions
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh dill
- 1/2 cup crumbled feta cheese
- Kosher salt and freshly ground black pepper to taste
Vinaigrette
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper to taste
Instructions
- Cook the Orzo: Prepare the orzo according to the package instructions by boiling it until al dente. Once done, drain the pasta and rinse under cold water to cool it down and stop further cooking.
- Combine Salad Ingredients: In a large bowl, add the cooled orzo, cooked shrimp, diced English cucumber, halved cherry tomatoes, sliced green onions, chopped flat-leaf parsley, fresh dill, and crumbled feta cheese. Gently toss these ingredients together to mix them evenly.
- Make the Vinaigrette: In a small jar or bowl, combine fresh lemon juice, olive oil, Dijon mustard, honey, and season with kosher salt and freshly ground black pepper. Shake the jar or whisk the mixture until all the ingredients are well emulsified and combined.
- Dress the Salad: Pour the prepared vinaigrette over the salad mixture. Stir gently to coat all the ingredients evenly with the dressing. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve or Chill: You can serve the salad immediately for a fresh, vibrant flavor or cover and refrigerate until ready to serve to allow the flavors to meld together.
Notes
- For a gluten-free option, substitute orzo with a gluten-free pasta of your choice.
- Use cooked shrimp to save time; shrimp can be grilled or boiled prior to mixing.
- The salad is best consumed within 1-2 days for freshness.
- Adjust the amount of honey in the vinaigrette to balance the tartness of the lemon juice according to your taste.
- Add a handful of chopped Kalamata olives for an extra Mediterranean touch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
