Orzo Jar Salad with Cucumber, Olives & Dill Recipe
This Orzo Jar Salad with Cucumber, Olives & Dill is a refreshing, meal-prep friendly Mediterranean recipe layered in a jar — perfect for busy lunches or light summer dinners!
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Cooking tools:
- Mason jar
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pot
- Colander
- Mixing bowl
- Whisk
- Stove
- Refrigerator
- Paper towel
Ingredients
- 1 cup orzo pasta (uncooked)
- 1/2 tsp salt (for boiling water)
- 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)
- 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
- 1/4 cup feta cheese (crumbled)
- 2 tbsp fresh dill (chopped)
- Lemon slices (optional, for presentation)
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