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Lemon-Dijon Dressing & Halloumi Croutons Recipe

Lemon-Dijon Dressing & Halloumi Croutons Recipe
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★★★★★

5 from 8 reviews

A refreshing and vibrant Greek Orzo Salad featuring tender orzo pasta tossed with fresh vegetables, Kalamata olives, and crumbled feta, all dressed in a zesty lemon-Dijon dressing and topped with crispy, golden halloumi croutons. Perfect for a light lunch or a flavorful side dish.

Ingredients

Scale

For the Orzo Salad

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ¼ red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • ½ cup crumbled feta cheese

For the Lemon-Dijon Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste

For the Halloumi Croutons

  • 8 oz halloumi cheese, cut into ½-inch cubes
  • 1 tablespoon olive oil

Instructions

  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente, about 8–10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Set aside.
  2. Make the Lemon-Dijon Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until fully combined and emulsified. Taste and adjust the seasoning if necessary.
  3. Prepare the Halloumi Croutons: Heat olive oil in a nonstick skillet over medium heat. Add the halloumi cubes and cook for 2 to 3 minutes on each side, turning carefully until they turn golden brown and crispy on all sides. Remove from heat and set aside.
  4. Assemble the Salad: In a large bowl, add the cooked orzo, cherry tomatoes, diced cucumber, sliced red onion, halved Kalamata olives, chopped parsley, chopped mint, and crumbled feta cheese. Pour the lemon-Dijon dressing over the salad and toss gently to combine all ingredients evenly without crushing the vegetables.
  5. Serve: Top the salad with the crispy halloumi croutons. Serve immediately for a warm salad or chill in the refrigerator for 15 to 20 minutes if you prefer a cold and refreshing dish.

Notes

  • Halloumi cheese can be substituted with grilled feta or paneer if halloumi is unavailable.
  • For a vegan option, omit the feta and halloumi, and use a plant-based cheese alternative.
  • Chilling the salad before serving enhances the flavors and provides a refreshing taste.
  • Use fresh herbs for best flavor; dried herbs will not provide the same brightness.
  • Adjust salt carefully as both feta and olives contribute to the overall saltiness.

Nutrition

Keywords: Greek orzo salad, halloumi croutons, lemon Dijon dressing, Mediterranean salad, vegetarian salad, fresh herbs, feta cheese

Find it online: https://maicook.com/lemon-dijon-dressing-and-halloumi-croutons-recipe/