Prep Time 15 mins
Cook Time 10 mins
Rest Time 5 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 100  C
Servings: 4
Best Season: Summer
Description

This Orzo Jar Salad with Cucumber, Olives & Dill is a refreshing and easy-to-make Mediterranean-inspired dish, perfect for meal prep, picnics, or quick weekday lunches. With tender orzo, crisp cucumbers, salty olives, creamy feta, and fragrant dill, it's packed with flavor and ready in just minutes!

Ingredients
    For the Orzo Base
  • 1 cup orzo pasta (uncooked)
  • 1/2 tsp salt (for boiling water)
    • For the Vegetables
  • 1 cup cucumber (diced)
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup red onion (finely diced)
  • 1/3 cup Kalamata olives (pitted and halved)
    • For the Dressing
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • Salt & pepper to taste
    • For the Garnish
  • 1/4 cup feta cheese (crumbled)
  • 2 tbsp fresh dill (chopped)
  • Lemon slices (optional, for presentation)
Instructions
    Cook the Orzo
  1. 1
    Bring a medium saucepan of salted water to a boil. Add the orzo and cook for about 8–10 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside to dry for a few minutes.
    2. Make the Dressing
  2. 2
    In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until well combined and emulsified.
    3. Prep the Vegetables
  3. 3
    Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and halve the olives. Make sure all veggies are roughly uniform in size for a consistent texture in each bite.
    4. Assemble the Salad Jars
  4. 4
    In each mason jar (500ml works well), layer the ingredients starting from the dressing at the bottom. 1 tbsp of the dressing, 1/4 cup of cooked orzo, Mixed vegetables (cucumber, tomatoes, red onion, olives)
    5. Crumbled feta
  5. 5
    A sprinkle of chopped dill on top. Seal with a lid and refrigerate until ready to serve.
    6. Serve
  6. 6
    When ready to eat, shake the jar vigorously to distribute the dressing or empty the contents into a bowl and toss. Serve cold, garnished with a slice of lemon if desired.
Note

Storage: Keep sealed in the refrigerator for up to 3 days.

Make it Vegan: Skip the feta or use plant-based feta.

Add Protein: Add grilled chicken, chickpeas, or tuna for a more filling salad.

Flavor Boost: Add a touch of garlic or use basil instead of dill for a different herby twist.

Jar Tip: Always keep the dressing at the bottom and greens/delicate items at the top to avoid sogginess.

Keywords: quick, easy, healthy, Mediterranean, meal prep
Read it online: https://petitepanini.com/recipe/orzo-jar-salad-with-cucumber-olives-dill-recipe/