Greek Orzo Salad with Grilled Zucchini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Greek orzo pasta salad with grilled zucchini, tomatoes, olives, and cheese dressed in olive oil and vinegar. Fresh and light, this Mediterranean salad works as a main course or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp white wine vinegar
- 3 tbsp olive oil (extra virgin)
- 1/2 tsp dried oregano
- 1 clove garlic (small, crushed)
- salt and pepper (to taste)
- 1/2 lbs orzo
- 1 zucchini (small or use 6-8 baby zucchini)
- 100g/1 cup cherry tomatoes (mixed colours if possible)
- 100g/1/3c feta cheese (crumbled)
- 3 tbsp chives
- 2 tbsp fresh mint (chopped)
- 4 tbsp/1/4cup kalamata olives
- salt (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1001mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 117mg
- Calcium
- 237mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1001MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.