Description
This Greek Orzo Salad is a vibrant and refreshing dish combining tender orzo pasta with crisp vegetables, briny olives, and creamy feta cheese, all tossed in a zesty lemon-oregano dressing. Perfect as a light lunch or a colorful side, it brings the fresh flavors of the Mediterranean to your table in just 25 minutes.
Ingredients
Scale
Orzo and Vegetables
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
Add-ins
- ¾ cup feta cheese, crumbled
- ½ cup Kalamata olives, pitted and halved
- ¼ cup fresh parsley, chopped
Dressing
- ⅓ cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo: Bring a pot of salted water to a boil, add the orzo pasta, and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the orzo.
- Prepare the vegetables: While the orzo cooks, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion to create bite-sized pieces for the salad.
- Combine salad ingredients: In a large mixing bowl, add the cooled orzo, chopped cherry tomatoes, cucumber, red onion, crumbled feta cheese, Kalamata olives, and chopped fresh parsley. Gently mix to combine all components evenly.
- Make the dressing: In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and pepper until well emulsified and flavorful.
- Toss the salad: Drizzle the lemon-oregano dressing over the salad mixture and toss gently to coat all ingredients thoroughly with the dressing.
- Chill before serving: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully, then serve chilled as a refreshing side or light meal.
Notes
- For extra freshness, add chopped fresh mint or dill along with the parsley.
- You can substitute orzo with another small pasta like couscous if preferred.
- Adjust the amount of lemon juice and oregano to taste for a more tangy or herb-forward dressing.
- This salad is perfect for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
