We’ve always been fans of J Alexander’s orzo salad for its fresh burst of flavors that brighten any meal. Inspired by the restaurant’s beloved side, this recipe brings a touch of Mediterranean flair right to your table with simple ingredients and vibrant tastes.
It’s the perfect dish for quick weeknight dinners or summer potlucks, and we’re excited to share our take on it. You’ll love how easy it is to whip up a salad that’s both hearty and healthy.
Ingredients
To bring our version of the J Alexander Orzo Salad to life, we select fresh, vibrant ingredients that highlight its Mediterranean flair and deliver bold, refreshing flavors in every bite.
We organize the ingredients below in the order they are typically used during preparation, with prep specifics noted for accuracy.
- 1 cup orzo pasta (uncooked; this forms the hearty base, providing a chewy texture that absorbs the dressing’s zesty notes)
- 2 medium cucumbers, diced (choose firm, crisp ones for a cool, hydrating crunch that balances the salad’s richness)
- 1 pint cherry tomatoes, halved (opt for ripe, juicy varieties to add a burst of sweet-tangy flavor and vibrant color)
- 1/2 red onion, finely chopped (use a sharp knife for even pieces, offering a mild bite that mellows with the other elements)
- 1/2 cup feta cheese, crumbled (select high-quality, creamy feta for its tangy, salty contrast that elevates the dish’s Mediterranean essence)
- 1/4 cup Kalamata olives, pitted and sliced (these add a briny, earthy depth; pit them carefully for easy incorporation)
- 2 tablespoons fresh parsley, chopped (fresh leaves only, for a bright, herbaceous finish that ties the flavors together)
- For the dressing:
- 1/4 cup olive oil (extra-virgin preferred, for its smooth, fruity base that coats the ingredients perfectly)
- 2 tablespoons fresh lemon juice (squeezed from 1-2 lemons, to infuse a zingy acidity that awakens the palate)
- 1 clove garlic, minced (freshly crushed for a pungent, aromatic punch that enhances the overall taste)
- Salt and pepper to taste (kosher salt recommended for seasoning, and freshly ground black pepper for a subtle heat)
Instructions
Now that we have gathered our fresh ingredients for the J Alexander Orzo Salad, let’s walk through the preparation steps to create a vibrant and flavorful dish. We’ll use simple techniques to ensure every bite bursts with Mediterranean freshness.
Cook the Orzo
First, bring a large pot of salted water to a boil over high heat. Add 1 cup of orzo pasta to the boiling water and cook for 8 to 10 minutes until al dente, stirring occasionally to prevent sticking. Once cooked, drain the orzo in a colander and rinse briefly under cold water to stop the cooking process and keep the pasta firm and ready for our salad.
Prepare the Vegetables
Wash and dry 1 cup of diced cucumbers, 1 cup of halved cherry tomatoes, ½ cup of thinly sliced red onion, and ¼ cup of chopped fresh parsley. Using a sharp knife, dice the cucumbers into small, bite-sized pieces for a crisp texture that adds crunch to our J Alexander Orzo Salad. Halve the cherry tomatoes to release their juicy sweetness and slice the red onion thinly to provide a mild sharpness without overwhelming the other flavors.
Make the Dressing
In a small bowl, whisk together ¼ cup of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, 1 clove of minced garlic, ½ teaspoon of dried oregano, and salt and pepper to taste. Continue whisking until the mixture emulsifies into a smooth, tangy dressing that enhances the Mediterranean essence of our J Alexander Orzo Salad with its zesty aroma and bright flavors.
Assemble the Salad
In a large mixing bowl, combine the cooked orzo, prepared vegetables, ½ cup of crumbled feta cheese, and ¼ cup of pitted and halved Kalamata olives. Pour the dressing over the mixture and toss gently with salad tongs to coat everything evenly, allowing the vibrant colors and fresh tastes to mingle into a hearty yet light J Alexander Orzo Salad that promises a refreshing burst in every mouthful.
Make-Ahead Instructions
One of the best features of our J Alexander Orzo Salad is its flexibility for busy schedules—we love how you can prepare it in advance without sacrificing that fresh, vibrant Mediterranean flair. By following these steps, you’ll maintain the salad’s crisp textures and bold flavors, making it ideal for meal prep or gatherings. Let’s break it down step by step to ensure your salad stays refreshing and flavorful.
Preparing Components Ahead of Time
To keep everything organized, we recommend prepping the elements separately and assembling closer to serving time. This preserves the crispness of the cucumbers and the juiciness of the cherry tomatoes. Here’s how:
- Cook the orzo: Boil the orzo until al dente as described in our earlier steps, then rinse it under cold water to stop the cooking process. Drain thoroughly and toss with a light drizzle of olive oil to prevent sticking. Store in an airtight container in the refrigerator for up to 2 days.
- Prep the vegetables: Dice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Place them in a separate container lined with paper towels to absorb excess moisture, which helps avoid sogginess. These can be refrigerated for up to 1 day.
- Prepare the dressing: Whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, oregano, and seasoning in a small jar or bowl. This zesty dressing can be made up to 3 days in advance and stored in the fridge. Give it a good shake before using to recombine the flavors.
- Handle the add-ins: Crumble the feta cheese and pit and halve the Kalamata olives if needed. Keep these in separate containers in the refrigerator to maintain their texture—feta can become mushy if mixed too early.
Storage and Assembly Tips
For optimal results, store your prepped ingredients in the fridge at 40°F (4°C) or below to minimize bacterial growth. We suggest using these guidelines to ensure safety and quality:
| Component | Storage Method | Maximum Time | Key Tip |
|---|---|---|---|
| Cooked orzo | Airtight container | 2 days | Toss with olive oil to avoid clumping and preserve that al dente bite. |
| Chopped vegetables | Container with paper towels | 1 day | This absorbs moisture, keeping veggies crisp and preventing the salad from becoming watery. |
| Dressing | Sealed jar or bottle | 3 days | Shake well before use to retain the bright, tangy essence of the lemon and garlic. |
| Feta and olives | Separate airtight containers | 2 days | Store away from moisture to keep feta crumbly and olives plump. |
When you’re ready to serve, combine all the components in a large bowl, add the dressing, and toss gently. This ensures every bite delivers that refreshing burst of flavors from the fresh parsley and tangy feta, just like in our original J Alexander Orzo Salad recipe. Always taste and adjust seasoning before serving to keep it at its best.
Conclusion
We’ve loved recreating this J Alexander Orzo Salad and know it’ll become your go-to for fresh meals. It’s a simple way to bring Mediterranean vibes to your table while keeping things healthy and flavorful.
Next time you’re planning a gathering or a quick dinner we’ve got you covered with this versatile dish. Dive in and enjoy the burst of tastes that make every bite memorable.
Frequently Asked Questions
What is J Alexander’s Orzo Salad?
J Alexander’s Orzo Salad is a fresh, Mediterranean-inspired side dish featuring orzo pasta mixed with vibrant veggies, feta cheese, and Kalamata olives. It’s simple to make, perfect for quick dinners or potlucks, and offers a healthy, flavorful balance of hearty and refreshing elements.
What ingredients are needed for this orzo salad recipe?
Key ingredients include orzo pasta, cucumbers, cherry tomatoes, red onion, feta cheese, Kalamata olives, and fresh parsley. The dressing uses extra-virgin olive oil, lemon juice, minced garlic, oregano, and seasonings. All are fresh, vibrant components that create bold Mediterranean flavors.
How do you make J Alexander’s Orzo Salad?
Cook orzo until al dente, then prepare veggies by dicing cucumbers, halving cherry tomatoes, and slicing red onion. Whisk together olive oil, lemon juice, garlic, oregano, and seasonings for the dressing. Combine everything in a bowl, add feta and olives, toss well, and serve for a refreshing dish.
Can this orzo salad be made ahead of time?
Yes, prep components separately to maintain freshness. Cooked orzo can be stored for up to 2 days, veggies for 1 day, and dressing for up to 3 days in the fridge. Assemble just before serving to keep it crisp and flavorful, making it ideal for busy schedules.
How should I store the orzo salad?
Store cooked orzo and veggies separately in airtight containers in the fridge—orzo up to 2 days, veggies up to 1 day. The dressing lasts up to 3 days. Avoid mixing until ready to eat to prevent sogginess. For best taste, consume within the recommended times.
Is J Alexander’s Orzo Salad healthy?
Yes, it’s hearty and healthy, packed with fresh veggies, whole grains from orzo, and nutrient-rich ingredients like olives and feta. It’s low in processed elements, uses olive oil for heart-healthy fats, and provides a balanced mix of flavors without excess calories, making it great for everyday meals.