Greek Orzo Salad is a vibrant dish that bursts with fresh flavors and colorful ingredients. Imagine the sweet aroma of ripe tomatoes mingling with the tangy notes of feta cheese, all wrapped around tender orzo pasta. refreshing Mediterranean bean salad This salad isn’t just food; it’s a celebration of summer on your plate, perfect for those sunny picnics or lively barbecues.
Every bite transports me back to my grandmother’s kitchen, where she would toss her famous Greek salad while reciting tales of her youth in Greece. The excitement in her voice made even the simplest ingredients feel special. Now, I find myself sharing this salad at gatherings, and it never fails to spark joy and compliments from family and friends.
Why You'll Love This Recipe
- This Greek Orzo Salad is incredibly easy to prepare with minimal cooking involved
- The flavor combines fresh herbs and zesty dressing for a delightful taste experience
- Visually stunning with its array of colors, it’s sure to impress at any gathering
- Perfect as a side dish or main course, it’s versatile enough for any occasion
Everyone raves about this salad! My friend once exclaimed she could eat it every day without getting bored.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Orzo Pasta: This rice-shaped pasta cooks quickly and absorbs flavors beautifully; it’s the star of the show.
- Cherry Tomatoes: Opt for ripe, juicy tomatoes for that burst of sweetness in each bite.
- Cucumber: A crisp cucumber adds refreshing crunch; choose firm ones for the best texture.
- Red Onion: Thinly sliced for a zesty kick; soak in water briefly to mellow its sharpness if desired. zesty grilled asparagus.
- Kalamata Olives: These briny treats give depth; pitted olives make mixing easier.
- Feta Cheese: Crumbled feta provides creaminess and tang; I prefer using full-fat for richer flavor.
- Fresh Parsley: Chopped parsley brightens up the salad; use flat-leaf for optimal flavor.
- Lemon Juice: Freshly squeezed works best to add that citrus zing; bottled just doesn’t cut it!
- Olive Oil: Use high-quality extra virgin olive oil for drizzling; it enhances richness and ties everything together.
- Dried Oregano: This classic herb adds an authentic Mediterranean flavor; don’t skip it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Cook the Orzo Pasta: Boil salted water in a large pot and cook orzo according to package instructions until al dente. Drain and rinse under cold water to stop cooking; set aside.
Prepare Vegetables: While the orzo cools, chop cherry tomatoes, cucumber, red onion, and parsley into bite-sized pieces. The colors should pop like confetti!
Toss Ingredients: In a large mixing bowl, combine cooled orzo, chopped vegetables, olives, and feta cheese. Gently fold everything together without smashing the feta. For more inspiration, check out this baked apples with feta recipe.
Create Dressing: In a small bowl, whisk together lemon juice, olive oil, dried oregano, salt, and pepper until emulsified. Taste test, adjust seasonings if necessary!
Add Dressing: Pour the dressing over the salad mixture and toss gently until everything is coated evenly. Let sit for about 10 minutes to allow flavors to meld.
Serve & Enjoy: Serve chilled or at room temperature on a beautiful platter. Garnish with extra parsley or feta as desired. Watch everyone dig in!
This Greek Orzo Salad is not just food; it’s an experience waiting to happen, one filled with laughter and shared memories around the table! light spring pea salad.
You Must Know
- This delightful Greek Orzo Salad is not just a dish; it’s a vibrant celebration of flavors and textures
- Packed with fresh ingredients, it can be customized to cater to any palate
- The bright colors and aromas will make every meal feel like a sunny Mediterranean escape
Perfecting the Cooking Process
Start by cooking orzo in salted boiling water for about 8-10 minutes until al dente. While it’s cooking, chop your veggies and whisk together the dressing for maximum efficiency.
Add Your Touch
Feel free to swap out veggies based on what you have at home, or add proteins like grilled chicken or chickpeas for extra heartiness. hearty baked potato casserole
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Enjoy chilled, as reheating is unnecessary for this salad.
Chef's Helpful Tips
- For a more flavorful dish, let the salad sit in the fridge for at least an hour before serving
- This allows all the flavors to meld beautifully
- Always taste and adjust seasoning before serving to ensure it’s perfect!
- Keep your veggies crunchy by adding them just before serving
Sometimes, I whip this Greek Orzo Salad up for potlucks, and friends rave about it! One time, someone even asked if I could make it their wedding dish! For more inspiration, check out this Amish country casserole recipe.
FAQ
Can I use other pasta instead of orzo?
Absolutely! Any small pasta works well, such as ditalini or fregola.
How do I make it gluten-free?
Simply replace orzo with gluten-free pasta alternatives available on the market.
What’s the best way to serve this salad?
Serve chilled or at room temperature, garnished with feta cheese and fresh herbs for extra flavor!
Greek Orzo Salad
Indulge in the refreshing taste of Greek Orzo Salad, a vibrant medley of flavors that captures the essence of summer. This colorful dish combines tender orzo pasta with juicy cherry tomatoes, crisp cucumber, tangy feta cheese, and Kalamata olives. Tossed in a zesty lemon dressing and garnished with fresh parsley, this salad is perfect for picnics, barbecues, or as a delightful side at any gathering. Easy to prepare and bursting with nutrition, it’s sure to impress your guests and become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Salad
- Method: N/A
- Cuisine: Mediterranean
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo pasta in boiling salted water according to package instructions until al dente (about 8–10 minutes). Drain and rinse under cold water; set aside.
- While the orzo cools, chop the cherry tomatoes, cucumber, red onion, and parsley into bite-sized pieces.
- In a large mixing bowl, combine cooled orzo with chopped vegetables, olives, and feta cheese. Gently fold together.
- In a small bowl, whisk together lemon juice, olive oil, dried oregano, salt, and pepper until emulsified. Adjust seasoning if necessary.
- Pour the dressing over the salad mixture and toss gently until evenly coated. Let sit for about 10 minutes before serving.
- Serve chilled or at room temperature on a beautiful platter; garnish as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
