Description
This Greek Orzo Salad is a fresh, vibrant, and Mediterranean-inspired dish featuring tender orzo pasta, cherry tomatoes, cucumbers, Kalamata olives, red onions, and crumbled feta, all tossed in a zesty lemon-oregano vinaigrette. It’s light but satisfying, with an herby brightness that keeps you coming back for more. Perfect for potlucks, summer dinners, or a make-ahead lunch, this salad not only bursts with flavor but also holds up well in the fridge—making it both a crowd-pleaser and a cook’s dream.
Ingredients
1½ cups orzo pasta
1 cup cherry tomatoes, halved
1 cup diced cucumber
½ small red onion, thinly sliced
¾ cup Kalamata olives, sliced
¾ cup crumbled feta cheese
¼ cup fresh chopped parsley
2 tablespoons fresh chopped dill or mint
For the Dressing:
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
Juice and zest of 1 lemon
1 garlic clove, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Instructions
- Boil salted water and cook orzo until al dente. Drain and rinse with cold water.
- Toss cooled orzo with a small drizzle of olive oil and place in a large bowl.
- Prepare vegetables: halve tomatoes, dice cucumbers, slice red onion, and chop herbs.
- In a separate bowl, whisk all dressing ingredients until emulsified.
- Add all vegetables, feta, olives, and herbs to the orzo. Pour in the dressing.
- Gently toss to combine. Adjust seasoning as needed.
- Cover and chill for 30 minutes. Toss again before serving. Garnish with extra herbs and lemon wedges if desired
Notes
To keep it extra fresh, add the herbs right before serving.
You can make this a day in advance for better flavor.
Avoid overcooking the orzo—al dente is key.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: Boil and toss
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320