Greek Orzo Salad

A refreshing and vibrant Greek Orzo Salad packed with fresh vegetables, olives, and feta, perfect for warm weather meals and gatherings.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Calories: 250

Ingredients Method Notes

Ingredients

Salad Base

1 cup Dry orzo The base of the salad providing a hearty texture.
1 cup Cherry tomatoes, halved Adding sweetness and color.
1 cup Cucumber, diced Offering a refreshing crunch.
1/2 cup Kalamata olives, pitted and sliced Bringing a salty, savory flavor.
1/4 cup Red onion, thinly sliced Contributing a sharp bite.
1/2 cup Crumpled feta cheese Adding creaminess and a tangy taste.

Vinaigrette Dressing

1/4 cup Extra-virgin olive oil The base of the vinaigrette with healthy fats.
2 tablespoons Fresh lemon juice Providing brightness and acidity.
1 teaspoon Lemon zest Enhancing the citrus flavor.
1 teaspoon Dijon mustard Giving the vinaigrette depth.
1 clove Garlic, minced Infusing flavor in the dressing.
1 teaspoon Dried oregano Adding a touch of herbal note.
to taste Kosher salt Enhancing all flavors.
to taste Black pepper Adding a hint of spice.

Method

Preparation

Cook the orzo in well-salted water until al dente. Drain and place it in a large bowl.
Add tomatoes, cucumber, olives, red onion, and feta to the bowl with the orzo.
Make the vinaigrette by whisking together olive oil, lemon juice, lemon zest, mustard, garlic, oregano, salt, and pepper in a jar or small bowl.
Drizzle the vinaigrette over the salad and gently toss until fully combined. Adjust seasoning with additional salt, lemon juice, or olive oil as needed.
Chill for at least 30 minutes before serving to allow the flavors to meld together. ENJOY!

Notes

This salad keeps well in the fridge for up to two days. For a protein boost, consider adding grilled chicken or shrimp. Feel free to customize with your favorite vegetables or herbs.