Ina Garten Orzo Salad With Feta

The Ultimate Ina Garten Orzo Salad With Feta: A Crunchy Table Favorite!

Hi, food lovers! Welcome back to the Crunchy Table, where flavor meets fun and every bite is a delightful crunch. Today, I’m beyond excited to share one of my absolute favorite recipes—Ina Garten’s Orzo Salad with Feta! This dish is not just a salad; it’s a celebration of flavors and textures that dance together to create the perfect summer meal. So, let’s dive right into it!

Imagine this: it’s a warm summer afternoon, friends are gathering around, and the smell of something fresh and vibrant fills the air. What could it be? If you guessed Orzo Salad with Feta, you’re spot on! This dish is colorful, packed with nutrients, and, most importantly, loaded with that satisfying crunch I adore.

Ina Garten, the queen of comfort food with a twist, has a way of turning simple ingredients into something magical. This orzo salad encapsulates everything I stand for at Crunchy Table: freshness, flavor, and that unmistakable pop of texture that keeps everyone coming back for more. Now, let me share a little story that wraps up my connection to this delightful dish.

Personal Story

A few summers ago, I hosted a backyard barbecue with friends. As the sun began to dip behind the trees, casting a warm golden glow over everything, I knew I wanted to impress my guests with a standout dish. Enter my trusty orzo salad. I whipped up a big bowl filled with vibrant greens, juicy tomatoes, and crumbly feta, adorned with crunchy almonds and zesty herbs.

As we gathered around the picnic table, laughter and stories flowed, and so did the compliments for the salad. It was a hit! People asked for the recipe, and those bowls were emptied faster than I could refill them. That night solidified my love for this dish and reminded me how food brings us together, transforming ordinary moments into cherished memories.

Let’s get cooking, shall we? Here’s everything you need to make this vibrant Orzo Salad with Feta!

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 16 ounces uncooked orzo pasta
  Tiny, rice-shaped pasta that cooks up quickly and absorbs all flavors beautifully. Swap with quinoa for a gluten-free option!

• 2 tablespoons olive oil
  A staple in any salad for added richness. Feel free to use light olive oil or avocado oil for a unique flavor!

• 1 tablespoon unsalted butter
  To enhance the orzo’s flavor during cooking. If vegan, replace it with a teaspoon of olive oil.

• 4 1/4 cups low sodium chicken broth
  For cooking the orzo and infusing it with depth. Use vegetable broth for a vegetarian alternative.

• 1/4 cup lemon juice
  Adds brightness to the dish. Freshly squeezed is best, but bottled will do in a pinch!

• 1/4 tsp each salt and pepper
  Seasoning is key! Adjust to taste based on preference. Always start light and build up!

• 1/2 red onion, chopped
  Adds a crisp bite and beautiful color. Soak in cold water for a milder taste if it’s too sharp for you.

• 2 ears grilled corn, cut off the cob
  Grilling enhances the sweetness and adds smokiness. Canned or frozen corn works too if you’re in a pinch!

• 1 English cucumber, sliced and quartered
  For that refreshing crunch! You can swap it with any variety of cucumber.

• 1 pound cherry tomatoes, halved
  Juicy and sweet, these add a vibrant pop. When out of season, use grape tomatoes instead!

• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  For added protein and texture. You could replace them with black beans for a different twist!

• 1/2 cup pitted Kalamata olives, halved
  Salty and rich, they bring depth to the dish. Go for green olives if that’s your flair!

• 1/2 cup sliced almonds
  For a crunchy topping! Swap for sunflower seeds for a nut-free version.

• 1/2 cup fresh basil, chopped
  Herbs give fresh notes; swap with parsley or mint for a unique flavor profile.

• 1/2 cup feta, crumbled
  Creamy and tangy cheese that ties everything together. Use goat cheese or vegan feta for substitutes!

• 1/3 cup extra virgin olive oil
  Adds richness to the dressing. Don’t skip this—you’ll want those flavors to meld beautifully!

• 2 tablespoons red wine vinegar
  A touch of acidity! Use apple cider vinegar for a fruity twist!

• 1 tablespoon lemon juice (yes, more)
  Because you can never have too much lemon!

• 1 tablespoon each fresh dill, parsley, and oregano (or 1 teaspoon each dried)
  Herb overload, yes please! Go wild with your favorite herbs!

• 1 teaspoon sugar
  To balance the acidity. If you’re avoiding sugar, a dash of honey would work too!

• 1 teaspoon Dijon mustard
  For a bit of zest! You can skip this if you’re looking for minimal ingredients.

• 1/2 teaspoon each garlic powder and salt
  To enhance the salad’s overall flavor. Fresh garlic works too, just adjust the quantity!

• 1/4 teaspoon pepper
  Final seasoning, feel free to add more for a spicy kick!

Step-by-Step Instructions

Let’s get cooking! Here’s how to assemble this vibrant orzo salad:

1. Cook the Orzo
   In a large pot, bring the low sodium chicken broth to a boil. Add the orzo and cook per package instructions until al dente, usually around 7-9 minutes.
   Chef Tip: Stir occasionally to prevent sticking, and remember, you want that perfect bite—don’t overcook!

2. Sauté the Aromatics
   While your orzo is cooking, heat the olive oil and butter in a large skillet over medium heat. Toss in the chopped red onion and sauté for about 3–5 minutes, until translucent.
   Chef Insight: Sautéing the onion here will mellow its flavor and give your salad that extra aromatic touch!

3. Add Grilled Corn
   Once the onions are sautéed, add the fresh grilled corn to the skillet and cook for another 2 minutes, letting those sweet flavors mingle.
   Quick Tip: If you’re using canned corn, skip this step and just toss it in with the veggies later!

4. Combine Ingredients
   In a large mixing bowl, combine the cooked orzo (make sure to drain it!), sautéed onion, corn, cucumber, halved cherry tomatoes, drained chickpeas, olives, and sliced almonds. Gently stir everything together until well mixed.
   Chef Trick: Use a spatula to fold the ingredients without breaking up the orzo; we want to keep those individual pasta grains intact!

5. Make the Dressing
   In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, herbs, sugar, Dijon mustard, garlic powder, salt, and pepper.
   Chef Hint: Taste the dressing before adding it to the salad! Adjust acidity and salt to your liking. It should feel bright!

6. Toss and Serve
   Pour the dressing over the salad mixture and gently toss to combine. Finally, add in the crumbled feta and fresh basil, and give it one last gentle toss!
   Pro Tip: Letting the salad sit for about 30 minutes allows the flavors to meld beautifully! Just cover and chill in the fridge.

Serving Suggestions

When it comes to plating this scrumptious salad, I like to scoop generous portions into vibrant, colorful bowls. Drizzle a little extra olive oil on top, a few more crumbles of feta, and a sprinkle of fresh herbs to finish off the look. Serve it alongside your favorite grilled proteins for a complete meal, or as a delightful side at any gathering!

Recipe Variations

Feeling adventurous? Here are some creative twists you can try:

1. Mediterranean Twist: Add diced bell peppers, artichoke hearts, and swap out feta for local cheese options.
2. Quinoa Substitute: Use quinoa or couscous instead of orzo for a different grain experience.
3. Zesty Avocado: Toss in chunks of avocado for additional creaminess and healthy fats.
4. Spicy Additions: Mix in a chopped jalapeño or sprinkle crushed red pepper for a little heat!
5. Vegan Version: Omit the feta and use a homemade cashew cheese or tahini dressing instead!

Chef’s Notes

This orzo salad has really evolved over time in my kitchen. Initially, I followed a strict recipe, but as I got more comfortable, I started playing with different ingredients. What’s really fun about this dish is that it embraces creativity—there’s no one “right” way to make it! Every time I whip it up, it tastes a little different, and that makes it exciting every time. Plus, there’s nothing like seeing the joy on my friends’ faces when they take that first crunchy bite!

And let’s not forget about the kitchen mishaps! The first time I attempted to create this salad, I accidentally used a full cup of lemon juice instead of a quarter. My friends were super polite—but the puckered expressions were unforgettable. It was a valuable lesson in measuring and understanding flavors!

FAQs and Troubleshooting

Q1: Can I make this salad ahead of time?
Absolutely! In fact, I recommend making it a few hours in advance or even the day before to let those flavors mingle. Keep the feta separate until right before serving to maintain its texture.

Q2: What if I don’t like olives?
No worries! You can simply omit them or replace them with diced pickles for a tangy crunch!

Q3: How long will leftovers keep?
This salad will stay fresh in the fridge for about 3-4 days. Just remember to give it a good toss before you dig in!

Q4: Can I freeze the salad?
I wouldn’t recommend freezing this salad. The veggies and orzo may become soggy once thawed. However, you can freeze the dressing separately to use later!

Nutritional Info (Optional, but helpful)

For those curious about the nutritional content, here’s an estimate per serving (based on 8 servings total):

• Calories: 350
• Protein: 10g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 4g

Now that you’ve got all the info, it’s time to hit the kitchen and create this Crunchy Table masterpiece! Whether it’s for a fancy dinner party, a casual lunch, or any gathering with loved ones, this Orzo Salad with Feta is sure to make everyone smile. And remember, cooking is all about connection, creativity, and a hearty dose of fun. So get out there, embrace the crunch, and let’s make something delicious today!

Happy Cooking! 🥗✨

— Camille 🥬🥑✨

Ultimate Ina Garten Orzo Salad With Feta

Print Recipe

A vibrant and crunchy orzo salad with feta, perfect for summer gatherings.

• Author: Crunchytable
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 16 ounces uncooked orzo pasta
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 1/4 cups low sodium chicken broth
• 1/4 cup lemon juice
• 1/4 tsp each salt and pepper
• 1/2 red onion, chopped
• 2 ears grilled corn, cut off the cob
• 1 English cucumber, sliced and quartered
• 1 pound cherry tomatoes, halved
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup sliced almonds
• 1/2 cup fresh basil, chopped
• 1/2 cup feta, crumbled
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon each fresh dill, parsley, and oregano (or 1 teaspoon each dried)
• 1 teaspoon sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon each garlic powder and salt
• 1/4 teaspoon pepper

Instructions

1. Cook the Orzo: In a large pot, bring the low sodium chicken broth to a boil. Add the orzo and cook per package instructions until al dente, usually around 7-9 minutes.
2. Sauté the Aromatics: While your orzo is cooking, heat the olive oil and butter in a large skillet over medium heat. Toss in the chopped red onion and sauté for about 3–5 minutes, until translucent.
3. Add Grilled Corn: Once the onions are sautéed, add the fresh grilled corn to the skillet and cook for another 2 minutes.
4. Combine Ingredients: In a large mixing bowl, combine the cooked orzo, sautéed onion, corn, cucumber, halved cherry tomatoes, drained chickpeas, olives, and sliced almonds. Gently stir everything together.
5. Make the Dressing: In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, herbs, sugar, Dijon mustard, garlic powder, salt, and pepper.
6. Toss and Serve: Pour the dressing over the salad mixture and gently toss to combine. Add in the crumbled feta and fresh basil, and give it one last toss.

Notes

Letting the salad sit for about 30 minutes allows the flavors to meld beautifully.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 10mg

Keywords: orzo salad, feta, summer salad, Mediterranean