Ingredients
Scale
- 1 cup orzo pasta, cooked and drained
- 4 cups romaine lettuce, washed and chopped
- 1 cup grape tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup pitted kalamata olives, sliced
- ½ English cucumber, chopped
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- ½ cup feta cheese, crumbled
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- 2 garlic cloves, pressed
- 1 tablespoon finely diced red onion
- 2 tablespoons additional feta cheese
- ½ cup olive oil
Instructions
- Combine orzo, romaine, tomatoes, red onion, olives, cucumber, beans, and feta in a bowl.
- Mix lemon juice, vinegar, salt, pepper, oregano, garlic, red onion, and olive oil in a jar; shake to combine.
- Pour dressing over salad and toss to coat.
- Cover and refrigerate for up to 12 hours before serving.
- Before serving, toss again and sprinkle with remaining feta.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh, high-quality ingredients for the best flavor.
Customize by adding other veggies or proteins as desired.
Dress the salad just before serving to keep lettuce crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 500
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 10
- Cholesterol: 15