Olive Salad Recipe with Feta, Peppers, and Orzo • Kath Eats

This olive salad recipe is vibrant and summery; filled with salty olives, feta cheese, and recent parsley. Excellent for a picnic or simple summer season dinner!

We’re within the peak of potluck picnic season! I like an all-in-one salad with veggies, a carbohydrate base, plenty of vibrant taste, and the power so as to add protein of your selection on high or serve it as a aspect to burgers and canine at a BBQ. Should you’re searching for a simple summer season salad to deliver to your subsequent cookout, this olive salad recipe is tremendous simple to assemble, chill, and transport.

Olive Salad Recipe

This vibrant olive salad is made with orzo, bell peppers, recent lemon, and salty feta. The orzo supplies a hearty base, whereas the crisp bell peppers add a satisfying crunch. I can’t get sufficient recent parsley in recipes, so be at liberty so as to add as a lot as you want! Together with the olives, it’s the important thing ingredient of this recipe.

As soon as the orzo is cooked, it’s a breeze to whip up, making it a favourite for busy weekdays, prep days, or last-minute gatherings. Plus, it’s versatile — serve it chilled as a refreshing summer season aspect or warmth it up should you’d like!

What are one of the best olives?

Olives are available quite a lot of colours and flavors, starting from inexperienced to black, relying on their ripeness and curing strategies. My all-time favourite olive is Kalamata, recognized for his or her wealthy, meaty texture and darkish purple hue. Castelvetrano, gentle and buttery inexperienced olives; and Niçoise, petite black olives with a barely bitter, briny style.

Enjoyable reality: I hated olives rising up as a result of the one ones I used to be uncovered to had been the boring black olives that are available a can. Now that I’ve found lots of the extra scrumptious varieties at eating places, I like them! (Locals: Lampo’s orange-y herb olives are my favourite!)

Elements

• 1 cup raw orzo – you can even use entire wheat orzo, quinoa, farro, or couscous for various textures and dietary profiles.
• 1 cup blended olives, pitted and roughly chopped – I like a mixture of inexperienced and Kalamata olives. You may as well combine in capers or sun-dried tomatoes in case your retailer’s olive bar has any pre-mixed specials.
• 1 cup diced bell peppers (pink, yellow, or a combination) – additionally take into account roasted pink peppers, cherry tomatoes, or diced cucumber for a recent crunch.
• 1/2 cup crumbled feta cheese – substitute goat cheese, ricotta salata, or a plant-based feta for a dairy-free possibility.
• 1/4 cup recent parsley, chopped – and/or recent basil, cilantro, or spinach.

Dressing:

• 1/4 cup additional virgin olive oil
• Juice and zest of 1 massive lemon – you can even use white wine vinegar or lime juice
• 1 garlic clove, minced – sub in 1/2 tsp garlic powder if you need much less aftertaste!
• 1/2 tsp dried oregano
• Salt and pepper to style – you can even add smoked paprika or crushed pink pepper flakes

Extra selfmade salad dressing concepts right here!

Diet Highlights In This Olive Salad

• Coronary heart-Wholesome Fat: Olives and olive oil are wealthy in monounsaturated fat, significantly oleic acid, which will help decrease unhealthy LDL ldl cholesterol and lift good HDL ldl cholesterol, supporting cardiovascular well being. (Cleveland Clinic)
• Antioxidants: Olives comprise vitamin E and polyphenols, highly effective antioxidants that shield cells from oxidative injury and will scale back the chance of coronary heart illness and most cancers.
• Fiber and Vitamins: Bell peppers contribute vitamin C and different important vitamins, whereas feta cheese supplies calcium and protein. Be happy to make use of entire wheat orzo and even quinoa or one other entire grain so as to add much more fiber.

How To Make Olive Salad

Step 1: Cook dinner the Orzo

Cook dinner orzo based on bundle directions till al dente. Drain, rinse with chilly water to stop sticking, and return to pot or a big mixing bowl.

Step 2: Put together the Dressing

In a small bowl, whisk collectively olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Salt and pepper to style.

Step 3: Assemble the Salad

Mix the cooked orzo, olives, bell peppers, and parsley.

Step 4: Add the Dressing

Pour the dressing over the salad and toss to mix.

Step 5: Add Feta

Fold within the crumbled feta cheese.

Step 6: Chill

Cowl and refrigerate for no less than half-hour to permit the flavors to meld.

Step 7: Serve

Serve chilled or at room temperature.

Hope that your child may take one chunk!

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