Try this Greek Zucchini Orzo Salad recipe, or contribute your own.
- 1/4 teaspoon dried oregano
- 1 teaspoon dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup diced red onion
- 1/4 teaspoon dried basil
- pepper to taste
- 1 tablespoon extra virgin olive oil
- for the salad:
- for the dressing:
- 1.5 cups seeded and chopped roma tomatoes
- 1 cup canned artichoke hearts drained and quartered
- 1 cups baby spinach
- 1.5 tablespoons red wine vinegar
- 1/4 teaspoon dried parsley
- for the orzo:
- 1.5-2 medium zucchinis blade c/d
- 1/2 cup halved pitted kalamata olives
- 1/3 upcrumbled feta cheese
- Carbohydrate 2.52860445795929 g
- Cholesterol 0 mg
- Fat 2.29328583331967 g
- Fiber 0.68670834317352 g
- Protein 0.590032500039977 g
- Saturated Fat 0.31873991666312 g
- Serving Size 1 1 -4 (39g)
- Sodium 28.1149218108991 mg
- Sugar 1.84189611478577 g
- Trans Fat 0.0829772499977464 g
- Calories 32 calories
Step-by-step
- Place the zucchini noodles into a food processor and pulse until orzo-shaped (like a longer rice.) Be careful not to over-pulse, as zucchini is moist and will become mushy. Pat dry and set aside.
- Combine all of the ingredients for the dressing into a bowl and whisk together. Taste and adjust to your preference.
- Place all of the ingredients for the salad along with the zucchini in a large mixing bowl and pour over the dressing. Toss thoroughly to combine and serve or save in the refrigerator for up to 4 days for maximum freshness.
Raw zucchini requires careful management when processed into small shapes, because its high water content means moisture release can quickly dilute a vinaigrette if left unchecked. Pulse the vegetable in a food processor for only a few seconds to avoid breaking down the cell walls into a purée, then press the pieces firmly between paper towels to extract excess liquid before combining them with other ingredients. This mechanical prep creates a grain-like texture without actual pasta, absorbing the red wine vinegar and extra virgin olive oil much like traditional semolina grains would.
Acidity acts as a chemical catalyst in this dish, balancing the rich fats found in the feta cheese and kalamata olives through pH reduction. The citric acid from fresh lemon juice and acetic acid from the vinegar brighten the mineral notes of canned artichoke hearts while partially denaturing surface proteins in the cheese, yielding a more cohesive taste profile across every bite. Whisking the Dijon mustard into these liquids acts as an emulsifier, preventing the fat and water phases of the dressing from separating prematurely on the plate.
Pairing this dish successfully requires contrasting temperatures and textures, such as serving the cold, crisp vegetables alongside warm grilled lamb chops or roasted chicken thighs straight from a 400-degree oven. The thermal contrast accentuates the herbal aromas of dried oregano and basil, making the Mediterranean flavor compounds more volatile as the steam rises from the hot protein. Alternatively, toasted pita wedges brushed with garlic oil provide a crunchy starch element that offsets the tender bite of the quartered artichokes.
Storing the assembled mixture in a sealed glass container for up to four days remains entirely feasible provided the tomatoes and zucchini are thoroughly drained beforehand. Salt draws out cellular moisture via osmosis, meaning prolonged refrigeration will naturally pool liquid at the bottom of the bowl that should be drained off before serving leftovers.
