Swicy Orzo Salad on a Whipped Feta Cloud
Experience the delightful blend of tender orzo, fresh vegetables, and creamy whipped feta in this vibrant Mediterranean-inspired salad.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Salad
- 200 g orzo pasta Tiny, rice-shaped pasta that cooks to tenderness.
- 1 cup canned chickpeas, rinsed & drained Creamy, protein-packed legumes.
- 1 small cucumber, diced Crisp and refreshing.
- 1/2 unit red onion, finely chopped Adds a layer of flavor.
- handful fresh parsley, chopped Bright and aromatic herb.
- handful fresh mint, chopped Invigorating and cool.
For the Whipped Feta
- 150 g feta cheese Forms the base of the whipped feta.
- 75 g Greek yogurt or sour cream Enhances the creaminess.
- 1 tbsp lemon juice Adds acidity.
- 1 tbsp olive oil Adds depth.
- Cracked black pepper For a touch of warmth.
For the Vinaigrette
- 3 tbsp extra virgin olive oil Enhances the vinaigrette’s flavor.
- 1.5 tbsp lemon juice Additional acidity.
- 2 tsp hot honey (or honey + chili flakes) Sweet and spicy flavor.
- 1 tsp Dijon mustard Adds tang and depth.
- Pinch of salt Enhances flavor.
- Crushed chili flakes (optional) For extra heat.
- Lemon zest or microgreens for garnish For brightness and elegance.
Instructions
Cooking the Orzo
- In a large pot, boil salted water. Add the orzo and cook until al dente, about 7-9 minutes. Drain, then rinse with cool water to halt cooking. Set aside.
Making the Whipped Feta
- In a food processor, combine feta cheese, yogurt, lemon juice, olive oil, and cracked black pepper. Blend until smooth and airy. Chill in the refrigerator for at least 30 minutes.
Preparing the Salad
- In a large mixing bowl, combine the cooked orzo, chickpeas, cucumber, red onion, parsley, and mint. Toss gently.
Whisking the Vinaigrette
- In a small jar, combine extra virgin olive oil, lemon juice, hot honey, Dijon mustard, and salt. Shake well until emulsified.
Assembling the Salad
- Pour the vinaigrette over the salad mixture. Toss gently to coat.
- On a large shallow plate, spread the whipped feta, then spoon the orzo salad on top. Sprinkle crushed chili flakes and lemon zest if desired. Serve chilled.
Notes
For a quicker version, use pre-cooked orzo and store-bought whipped feta. Adjust hot honey to taste for spice levels. Always salt pasta water to infuse flavor.