Greek Orzo Salad
Greek Orzo Salad is a fresh, light, and flavorful Mediterranean salad made with tender orzo pasta, crisp vegetables, briny olives, and creamy feta cheese, all tossed in a zesty lemon-olive oil dressing. It’s perfect as a healthy lunch, side dish, or make-ahead meal for gatherings.
Ingredients
For the Salad
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/3 cup red onion, finely chopped
- 1/3 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill or oregano (optional)
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Cook the orzo according to package instructions until al dente.
- Drain the orzo and rinse with cold water to stop the cooking process. Set aside.
- In a large bowl, add cherry tomatoes, cucumber, red onion, olives, parsley, and herbs.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, salt, and black pepper.
- Add the cooked orzo to the vegetables and pour the dressing over it.
- Toss gently until everything is well combined.
- Fold in the crumbled feta cheese.
- Let the salad rest for 10 minutes before serving for best flavor.
Notes
- You can add grilled chicken or shrimp to make it a complete meal.
- For a vegan version, skip feta or use plant-based feta.
- This salad tastes even better after chilling for a few hours.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Per Serving – Approximate)
- Calories: 320 kcal
- Carbohydrates: 38 g
- Protein: 9 g
- Fat: 15 g
- Fiber: 4 g
- Sugar: 4 g