orzo greek salad recipe

Written ByJenny Smyth Posted on
orzo greek salad recipe
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The Best orzo greek salad recipe

I’m so excited to share with you my favorite orzo Greek salad recipe. This dish has been a staple in my household for years, and it’s perfect for any occasion. The orzo Greek salad is a twist on the classic Greek salad, but with a delicious addition of cooked orzo pasta.

It’s a hearty and flavorful dish that’s perfect for a quick lunch or dinner. I love serving it at family gatherings, as it’s easy to make in large quantities and everyone loves it. My kids especially enjoy helping me prepare the ingredients, and they always ask for seconds.

This recipe is not only delicious, but it’s also healthy and easy to make. The combination of juicy tomatoes, crunchy cucumbers, creamy feta cheese, and tangy olives is absolutely divine. And the best part?

It’s ready in just 30 minutes! I’ve included the recipe below, along with some helpful tips on how to make it even more delicious. So go ahead and give it a try – I promise you won’t be disappointed!

As we all know, orzo is a type of pasta that originated in Italy but has become incredibly popular in Greece. It’s made from durum wheat semolina and is usually sold in its plain form. In this recipe, we’ll be using cooked orzo as the base of our salad, adding a variety of vegetables and cheese to create a truly unique dish.

The key to making this recipe work is to use high-quality ingredients – don’t skimp on the cheese or olives! – and to cook the orzo until it’s perfectly tender but still retains some texture. I like to use a mix of red and green tomatoes for added color and flavor, but feel free to use whatever variety you prefer.

Orzo Greek Salad

Orzo Greek Salad

4.9 from 1516 votes

This vibrant orzo Greek salad combines tender pasta with crisp vegetables, briny olives, and creamy feta cheese. Tossed in a zesty lemon-oregano vinaigrette, it is perfect as a refreshing side dish or a light main course.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salad

1 cup uncooked orzo pasta
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/2 cup Kalamata olives, halved
1/2 cup crumbled feta cheese
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh parsley

For the Dressing

3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the orzo and cook until al dente, about 8 to 9 minutes, stirring occasionally.
3Drain the orzo in a colander and rinse under cold running water to stop the cooking process; let it drain thoroughly.
4While the orzo cooks, prepare the dressing.
5In a small bowl, combine the olive oil, red wine vinegar, lemon juice, dried oregano, Dijon mustard, and minced garlic.
6Whisk until emulsified, then season with salt and black pepper to taste; set aside.
7In a large mixing bowl, combine the cooled orzo, cherry tomatoes, diced cucumber, Kalamata olives, feta cheese, red onion, and fresh parsley.
8Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated.
9Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
10Before serving, give the salad a final stir and adjust seasoning if needed.
11Serve chilled or at room temperature.

🔧Equipment

Large pot
Colander
Large mixing bowl
Small bowl or jar
Whisk or fork
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 15mg🧂Sodium: 450mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 9g

📝Notes

For a gluten-free version, substitute orzo with gluten-free pasta or quinoa. To make it vegan, omit the feta cheese or use a plant-based alternative. This salad keeps well in the refrigerator for up to 3 days; stir before serving as the dressing may settle.

Watch Video Of How Orzo Greek Salad Works

This orzo Greek salad recipe is always a good idea for any occasion – whether it’s a quick lunch at home or a special gathering with friends and family. It’s easy to make ahead of time and refrigerate until serving, making it perfect for potlucks or picnics.

To store leftovers, simply refrigerate them in an airtight container for up to three days. When reheating, I recommend adding some fresh herbs like parsley or dill on top – it adds an extra burst of flavor!

You can also serve this salad as a side dish at barbecues or outdoor gatherings – just be sure to pack plenty of ice packs so everything stays chilled.

❓ Frequently Asked Questions About Orzo Greek Salad

Q: What is orzo?

A: Orzo is a type of pasta made from durum wheat semolina that originated in Italy but has become incredibly popular in Greece.

Q: Can I use other types of pasta instead of orzo?

A: While you can use other types of pasta if you don’t have orzo on hand, keep in mind that the dish will have a slightly different texture and flavor.

Q: How long does it take to make an orzo Greek salad?

A: This recipe is quick and easy to make – you can have it ready in just 30 minutes!

Q: Can I add protein to the salad?

A: Yes, feel free to add grilled chicken, salmon, or tofu if you want to make the salad more substantial.

Q: Is this recipe suitable for vegetarians?

A: Yes, this recipe is vegetarian-friendly – simply omit the feta cheese if you’re vegan.

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