Description
A refreshing and vibrant Greek Orzo Salad featuring tender orzo pasta, juicy cherry tomatoes, crisp cucumber, kalamata olives, red onion, and creamy feta cheese, all tossed in a tangy homemade dressing with olive oil, red wine vinegar, and herbs. Perfect as a light lunch or summer side dish, this Mediterranean-inspired salad is easy to prepare and packed with flavor.
Ingredients
Scale
Salad Ingredients
- 1 cup orzo pasta
- 1½ cups cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup kalamata olives, sliced
- ½ cup red onion, finely chopped
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- Salt and black pepper, to taste
Dressing Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- 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 until al dente, about 8-10 minutes. Drain and rinse the orzo thoroughly under cold water to stop the cooking process and cool the pasta completely.
- Prepare the Salad Mix: In a large mixing bowl, combine the cooled orzo with halved cherry tomatoes, diced cucumber, sliced kalamata olives, finely chopped red onion, crumbled feta cheese, chopped fresh parsley, and chopped fresh dill if using. Season with salt and freshly ground black pepper to taste.
- Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and salt and pepper until the dressing is well blended and emulsified.
- Toss the Salad: Pour the dressing over the salad ingredients and toss gently but thoroughly to evenly coat everything with the flavorful dressing. Taste and adjust seasoning as needed.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve the Greek Orzo Salad chilled or at room temperature as a light meal or delicious side dish.
Notes
- This salad is perfect for meal prep and can be stored in the refrigerator for up to 3 days, maintaining its freshness and flavor.
- For extra protein, add grilled chicken, shrimp, or chickpeas to the salad.
- To make this recipe gluten-free, substitute regular orzo with gluten-free orzo pasta made from rice or corn.
- Feel free to omit the dill if unavailable or substitute with fresh mint for a different herbal note.
- Use freshly squeezed lemon juice in the dressing for a brighter acidity if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
