Greek Orzo Salad Recipe
If you’re craving something fresh, colorful, and absolutely bursting with flavor, this Greek Orzo Salad Recipe is for you! Every forkful is packed with tender orzo, crisp veggies, briny olives, and creamy feta—all tossed in a bright lemony dressing that ties each bite together. Whether you’re hosting a cookout, packing a picnic, or prepping for an easy weeknight meal, this salad is guaranteed to become a mainstay in your kitchen.
Ingredients You’ll Need
The magic of this Greek Orzo Salad Recipe lies in its simple lineup of ingredients, each playing a vital role in the finished salad’s bold flavors and satisfying textures. Here’s what you’ll need and why each one matters:
- Orzo pasta: This small, rice-shaped pasta cooks up quickly and soaks up all the zesty dressing.
- Cherry tomatoes: Their sweetness and juicy texture bring freshness and bright pops of color.
- Cucumber: Adds a satisfying crunch and a cooling, refreshing flavor to balance the other ingredients.
- Red onion: Finely chopped for a subtle sharpness that elevates the salad’s flavor profile.
- Kalamata olives: Briny and robust, these olives give the salad its unmistakable Mediterranean flair.
- Feta cheese: Creamy and tangy, crumbled feta lends richness and that classic Greek touch.
- Fresh parsley: Chopped parsley offers bright green color and a burst of herbaceous freshness.
- Fresh dill: This aromatic herb adds a deliciously unique flavor that’s quintessentially Greek.
- Extra-virgin olive oil: The silky base for your salad dressing, full of fruity depth.
- Red wine vinegar: Brings a gentle tang that balances the richness of the olive oil and feta.
- Lemon juice: A squeeze of lemon wakes up all the flavors and adds an irresistible zing.
- Garlic: Just a clove, minced, infuses the dressing with wonderful aromatic warmth.
- Dried oregano: Offers earthy, peppery notes that marry perfectly with the other Greek elements.
- Salt and black pepper: Essential for seasoning everything to perfection.
How to Make Greek Orzo Salad Recipe
Step 1: Boil the Orzo
Start by cooking the orzo pasta according to the package instructions until it’s perfectly al dente. This little pasta shape cooks up quickly, so keep an eye on it! Once done, drain the orzo and give it a rinse under cold water. This step cools the pasta quickly and stops it from overcooking, ensuring every bite has just the right texture.
Step 2: Prep the Fresh Ingredients
While the orzo drains, get to work on the veggies. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Slicing the Kalamata olives and crumbling the feta now also saves you time later. A little prep now means your salad comes together effortlessly when it’s time to mix.
Step 3: Whisk the Zesty Dressing
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper. This Mediterranean-inspired dressing is light but packed with punchy, tangy, and garlicky flavors, which instantly lift the whole Greek Orzo Salad Recipe.
Step 4: Toss It All Together
Grab a large mixing bowl and combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and dill. Pour the homemade dressing over the top and toss gently to coat everything evenly. Take it easy—a gentle toss ensures the orzo doesn’t break up and the feta stays delightfully crumbly.
Step 5: Chill and Serve
Let your Greek Orzo Salad Recipe chill for at least 30 minutes before serving. This short rest in the fridge gives the flavors time to mingle and intensify. Serve the salad cold or at room temperature—the flavors are vibrant either way, and the salad holds up beautifully on any table.
How to Serve Greek Orzo Salad Recipe
Garnishes
For a picture-perfect finish, sprinkle extra fresh dill or parsley over the salad just before serving. A few crumbles of feta and a light drizzle of olive oil over the top also make each bite extra special—your guests will love the fresh burst and that savory cheese.
Side Dishes
This Greek Orzo Salad Recipe is unbelievably versatile. It’s a star all on its own, but pairs perfectly with grilled chicken or salmon, a plate of crispy falafel, or even a platter of warm pita bread and hummus. Round out your meal with roasted vegetables or a simple green salad for a Mediterranean-inspired feast.
Creative Ways to Present
For fun servings, pile the salad into small mason jars for picnic-ready portions, spoon it into lettuce cups for a refreshing appetizer, or serve it on a bed of baby spinach for even more greens. You can also use it as a topping for grain bowls or stuff it inside pita pockets for a satisfying lunch.
Make Ahead and Storage
Storing Leftovers
This salad keeps like a dream—just pop any leftovers into an airtight container and refrigerate. The Greek Orzo Salad Recipe will stay fresh and vibrant for up to 3 days, making it a reliable option for make-ahead lunches or easy meal prep.
Freezing
While this salad is best enjoyed fresh, you can freeze it if you absolutely need to. Be aware that both the veggies and feta might lose a bit of their texture after thawing, so it’s not recommended. For best results, enjoy your salad within a few days of making it.
Reheating
This salad is meant to be served chilled or at room temperature, so you won’t need to reheat it. If you prefer it less cold, just let it sit at room temperature for about 15 minutes before digging in. It’s always best served fresh from the fridge or lightly tossed before eating.
FAQs
Can I make Greek Orzo Salad Recipe ahead of time?
Absolutely! In fact, this salad tastes even better after a few hours in the fridge as the flavors have time to develop. Make it a day in advance and you’ll have a quick, delicious side—or main—ready to go.
What can I use instead of orzo?
If you don’t have orzo on hand, small pasta shapes like ditalini, couscous, or even quinoa make great substitutes. The key is to keep the grain or pasta tender and able to soak up all the dressing flavors.
How can I add protein to Greek Orzo Salad Recipe?
Grilled chicken, chickpeas, or even shrimp make flavorful additions when you want to bump up the protein. Just mix in your cooked protein right before serving for a heartier meal.
Is this salad gluten-free?
Traditional orzo is made from wheat, so it does contain gluten. However, you can easily swap in gluten-free orzo or another gluten-free pasta to accommodate your dietary needs and still enjoy this fantastic recipe.
Can I use dried herbs instead of fresh?
While fresh herbs add unbeatable flavor and color, you can use half the amount of dried dill or parsley in a pinch. The salad will still taste delicious and uniquely Greek, though fresh is always my first choice if it’s available.
Final Thoughts
I can’t recommend this Greek Orzo Salad Recipe enough! It’s the ideal way to bring sunshine and a burst of Mediterranean flavor to any meal, and it always impresses a crowd. Invite some friends over or just treat yourself—either way, you’re in for something truly special. Enjoy every forkful!
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Greek Orzo Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Orzo Salad recipe is a delightful Mediterranean-inspired dish filled with orzo pasta, fresh vegetables, tangy olives, and creamy feta cheese, all tossed in a zesty herb-infused dressing. It’s perfect for a light lunch or as a refreshing side dish for any meal.
Ingredients
Orzo Salad:
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook Orzo: Cook the orzo pasta according to package directions until al dente. Rinse under cold water and drain.
- Make Dressing: Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
- Combine Ingredients: In a large bowl, mix orzo, tomatoes, cucumber, onion, olives, feta, parsley, and dill.
- Add Dressing: Pour the dressing over the salad and toss gently to coat.
- Chill and Serve: Chill for at least 30 minutes. Serve cold or at room temperature.
Notes
- You can add grilled chicken or chickpeas for extra protein.
- This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
