Description
This Greek Orzo Salad is a vibrant and refreshing dish featuring tender orzo pasta combined with fresh cherry tomatoes, cucumber, Kalamata olives, and crumbled feta cheese. Tossed in a tangy lemon and oregano dressing with herbs like parsley and dill, this salad is perfect as a light lunch or a side dish for any Mediterranean-inspired meal. Ready in just 30 minutes, it’s easy to prepare and ideal for serving chilled or at room temperature.
Ingredients
Scale
Salad
- 1 cup orzo pasta
- 1 teaspoon salt (for boiling water)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain the orzo and rinse under cold water to stop the cooking process, then set aside to cool completely.
- Combine Salad Components: In a large bowl, combine the cooled orzo with cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped fresh parsley, and fresh dill. Mix gently to incorporate all ingredients evenly.
- Prepare the Dressing: In a small bowl or jar, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until the dressing is emulsified and well combined.
- Dress the Salad: Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly with the dressing.
- Chill and Serve: Taste the salad and adjust seasoning as needed. Refrigerate the salad for 10 minutes to allow flavors to meld. Serve chilled or at room temperature for best flavor.
Notes
- Ensure the orzo is completely cooled before mixing to prevent the salad from becoming soggy.
- For added protein, grilled chicken or chickpeas can be mixed in.
- This salad can be made a few hours in advance and stored covered in the refrigerator.
- Use fresh herbs to enhance flavor, but dried herbs can be substituted if necessary.
- Adjust the amount of lemon juice and olive oil to your taste preference for tanginess and richness.
