Description
A refreshing and vibrant Greek Orzo Salad combining tender orzo pasta with juicy cherry tomatoes, crisp cucumber, tangy red onion, salty feta cheese, and briny Kalamata olives. Tossed in a zesty lemon-oregano dressing and chilled to meld flavors, this salad makes a perfect light meal or side dish ideal for warm weather and Mediterranean-inspired menus.
Ingredients
Scale
Salad Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ¾ cup feta cheese, crumbled
- ½ cup Kalamata olives, pitted and halved
- ¼ cup fresh parsley, chopped
Dressing Ingredients
- ⅓ cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook Orzo: Boil salted water and cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
- Prepare Vegetables: While the orzo cooks, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion into bite-sized pieces to ensure uniform texture and easy eating.
- Combine Salad Ingredients: In a large bowl, mix the cooled orzo with the chopped cherry tomatoes, cucumber, red onion, crumbled feta cheese, halved Kalamata olives, and chopped fresh parsley for a colorful base.
- Make Dressing: In a separate bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and black pepper until emulsified to create a bright and herbaceous dressing.
- Toss Salad: Pour the dressing over the orzo and vegetable mixture, then gently toss everything together to coat the ingredients evenly, enhancing flavor without breaking delicate components.
- Chill and Serve: Place the assembled salad in the refrigerator for at least 30 minutes to let the flavors meld and the salad chill thoroughly before serving for the best taste experience.
Notes
- Ensure to rinse orzo under cold water after cooking to prevent it from sticking and to cool it for the salad.
- This salad can be made a few hours ahead and refrigerated to deepen the flavors.
- For a vegan version, omit feta or substitute with vegan cheese.
- Add fresh mint or dill for an extra herbal layer.
- Adjust salt carefully as feta and olives add natural saltiness.
