Greek Orzo Salad is a refreshing and hearty dish that combines Mediterranean flavors into a perfect harmony of textures and tastes. This salad features tender orzo pasta, crisp vegetables, creamy feta cheese, and briny Kalamata olives, all tossed in a tangy lemon vinaigrette. Whether served as a light lunch, a side dish for dinner, or a potluck favorite, this salad is sure to be a crowd-pleaser. It’s quick, easy, and bursting with flavor!
Ingredients
- 1 pound orzo pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon honey (optional)
- Salt and pepper to taste
Equipment
- Large pot (for boiling the orzo)
- Colander (to drain the orzo)
- Mixing bowl
- Small jar or bowl (for preparing the dressing)
- Spoon or whisk (for tossing the salad)
Instructions
- Cook the Orzo:
Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions (usually 8-10 minutes). Drain and rinse under cold water to cool it down quickly. - Prepare the Vegetables:
While the orzo is cooking, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, slice the Kalamata olives, and crumble the feta cheese. - Make the Dressing:
In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, honey (if using), and salt and pepper. Taste and adjust seasoning as needed. - Assemble the Salad:
In a large mixing bowl, combine the cooled orzo, cucumber, tomatoes, red onion, olives, feta cheese, and parsley. - Toss with Dressing:
Pour the dressing over the salad and toss gently until everything is well coated. - Chill and Serve:
For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Tips
- For extra crunch, you can add a handful of toasted pine nuts or sunflower seeds.
- If you’re not a fan of feta, swap it for goat cheese or mozzarella.
- Feel free to use any veggies you have on hand, such as bell peppers or Kalamata olives.
This Greek Orzo Salad is the perfect combination of fresh ingredients, tangy dressing, and savory Mediterranean flavors. It’s easy to prepare, light, and satisfying—ideal for any meal or gathering. Enjoy the freshness of summer in every bite!
Greek Orzo Salad – A Fresh, Flavorful Mediterranean Delight!
Enjoy the vibrant flavors of Greek Orzo Salad with fresh veggies, feta cheese, olives, and a zesty lemon dressing. A perfect side dish or light meal!
Equipment
- Large pot (for boiling the orzo)
- Colander (to drain the orzo)
- Mixing bowl
- Small jar or bowl (for preparing the dressing)
- Spoon or whisk (for tossing the salad)
Ingredients
- 1 pound orzo pasta
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 red onion finely chopped
- 1/2 cup Kalamata olives pitted and sliced
- 1/2 cup feta cheese crumbled
- 2 tablespoons fresh parsley chopped
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon honey optional
- Salt and pepper to taste
Instructions
- Cook the Orzo:
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions (usually 8-10 minutes). Drain and rinse under cold water to cool it down quickly.
- Prepare the Vegetables:
- While the orzo is cooking, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, slice the Kalamata olives, and crumble the feta cheese.
- Make the Dressing:
- In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, honey (if using), and salt and pepper. Taste and adjust seasoning as needed.
- Assemble the Salad:
- In a large mixing bowl, combine the cooled orzo, cucumber, tomatoes, red onion, olives, feta cheese, and parsley.
- Toss with Dressing:
- Pour the dressing over the salad and toss gently until everything is well coated.
- Chill and Serve:
- For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
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