Description
A refreshing and vibrant Greek Orzo Salad combining tender orzo pasta with juicy cherry tomatoes, crisp cucumber, tangy feta cheese, and briny Kalamata olives, all tossed in a zesty lemon-oregano dressing. Perfect as a light lunch or a flavorful side dish for Mediterranean-inspired meals.
Ingredients
Scale
Pasta
- 1 cup orzo pasta
Vegetables & Herbs
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Dairy & Olives
- ¾ cup feta cheese, crumbled
- ½ cup Kalamata olives, pitted and halved
Dressing
- â…“ 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 large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and immediately rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Vegetables: While the orzo cooks, halve the cherry tomatoes, dice the cucumber into small cubes, and finely chop the red onion into bite-sized pieces for balanced flavor and texture.
- Assemble the Salad Base: In a large mixing bowl, combine the cooled orzo with the prepared cherry tomatoes, cucumber, red onion, crumbled feta cheese, pitted Kalamata olives, and chopped fresh parsley to create the salad foundation.
- Make the Dressing: In a separate smaller bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and pepper to create a bright, flavorful dressing that complements the salad ingredients.
- Toss the Salad: Drizzle the dressing evenly over the orzo and vegetable mixture. Gently toss all ingredients together using salad tongs or two large spoons to ensure everything is well coated without breaking the feta or bruising the vegetables.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a light main or refreshing side dish.
Notes
- For extra flavor, add a handful of fresh mint or basil along with parsley.
- Kalamata olives can be substituted with black olives if preferred.
- Can be prepared a few hours in advance; just keep chilled and toss again before serving.
- To make it more hearty, consider adding grilled chicken or chickpeas.
- Adjust salt and pepper according to your taste preferences, especially because feta and olives can be salty.
