Description
Greek Orzo Salad is a vibrant Mediterranean dish combining tender orzo pasta, fresh vegetables, Kalamata olives, and creamy feta cheese, all tossed in a zesty lemon-oregano dressing. This quick, nutritious, and versatile salad is perfect for busy days, meal prepping, or as a refreshing side, delivering bright flavors and wholesome ingredients in every bite.
Ingredients
Scale
Salad
- 1 cup orzo pasta
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, finely diced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, roughly chopped
- 1 tablespoon fresh oregano, roughly chopped
Dressing
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon dried oregano
Instructions
- Cook the Orzo: Begin by boiling salted water and cooking the orzo until al dente, usually about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Prepare Fresh Vegetables: While the orzo is cooking, chop the cucumber, halve the cherry tomatoes, dice the red onion finely, and roughly chop the fresh parsley and oregano.
- Mix the Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, salt, pepper, and a pinch of dried oregano to create a bright and flavorful dressing.
- Combine Ingredients: In a large bowl, toss the cooled orzo with the chopped vegetables, olives, and crumbled feta cheese. Pour the dressing over everything and mix gently to coat all the ingredients evenly.
- Chill and Serve: Refrigerate the salad for at least 30 minutes so the flavors meld beautifully. Give it a quick stir before serving, and enjoy a refreshing, wholesome meal.
Notes
- Cook orzo perfectly to avoid mushiness and maintain a firm, chewy texture.
- Use freshly squeezed lemon juice for a bright, fresh dressing flavor.
- Taste and adjust salt, pepper, and lemon juice for balanced seasoning before serving.
- Chill salad well to allow flavors to meld and orzo to soak up the dressing.
- Crumble feta cheese just before mixing to keep its creamy texture and avoid clumping.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Greek Orzo Salad, Mediterranean salad, lemon oregano dressing, healthy salad, quick salad, vegetarian salad