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Greek Orzo Salad

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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!

Ingredients

Scale
  • 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

  1. 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.
  2. While the orzo cools, chop the cherry tomatoes, cucumber, red onion, and parsley into bite-sized pieces.
  3. In a large mixing bowl, combine cooled orzo with chopped vegetables, olives, and feta cheese. Gently fold together.
  4. In a small bowl, whisk together lemon juice, olive oil, dried oregano, salt, and pepper until emulsified. Adjust seasoning if necessary.
  5. Pour the dressing over the salad mixture and toss gently until evenly coated. Let sit for about 10 minutes before serving.
  6. Serve chilled or at room temperature on a beautiful platter; garnish as desired.

Nutrition

Find it online: https://homechefrecipes.com/greek-orzo-salad/