Go Back

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!
Print Recipe Pin Recipe
Ingredients Equipment Method

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)

Method
 

  1. Cook the Orzo:
  2. 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.
  3. Prepare the Vegetables:
  4. 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.
  5. Make the Dressing:
  6. 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.
  7. Assemble the Salad:
  8. In a large mixing bowl, combine the cooled orzo, cucumber, tomatoes, red onion, olives, feta cheese, and parsley.
  9. Toss with Dressing:
  10. Pour the dressing over the salad and toss gently until everything is well coated.
  11. Chill and Serve:
  12. For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.