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Fresh Greek Orzo Salad

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A quick and easy Mediterranean-inspired salad featuring al dente orzo pasta, fresh veggies, herbs, and a zesty lemon-oregano dressing, topped with creamy feta cheese.

Ingredients

Scale
  • 1 ½ cups (about 300g) orzo pasta, uncooked
  • 1 medium cucumber, diced
  • 1 ½ cups cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and halved
  • ¼ cup red onion, finely chopped
  • ¾ cup feta cheese, crumbled
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Bring 4 cups (1 liter) of salted water to a boil in a medium saucepan. Add 1 ½ cups (300g) of orzo pasta and cook until al dente, about 8-9 minutes. Stir occasionally to prevent sticking.
  2. Drain the orzo in a fine mesh strainer and rinse under cold water to stop cooking and cool it down. Set aside to drain well for about 5 minutes.
  3. While the orzo cooks, dice the cucumber, halve the cherry tomatoes, pit and halve the Kalamata olives, finely chop the red onion, and chop the parsley and mint. Keep ingredients separate for easy mixing.
  4. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, dried oregano, salt, and pepper until emulsified and slightly thickened.
  5. In a large mixing bowl, combine the cooled orzo, cucumber, tomatoes, olives, red onion, parsley, and mint. Pour the dressing over and gently toss until evenly coated.
  6. Sprinkle the crumbled feta cheese over the salad and fold it in gently using a spatula or wooden spoon.
  7. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, gently toss and adjust seasoning if needed. Serve chilled or at room temperature.

Notes

If orzo cools too much and sticks, toss with a teaspoon of olive oil before mixing. For extra zing, add red wine vinegar or crushed red pepper flakes to the dressing. The salad tastes better after chilling for at least 30 minutes. Keep dressing separate if prepping ahead to maintain crispness. Store leftovers in an airtight container in the fridge for up to 3 days. Avoid microwaving to preserve texture.

Nutrition

Keywords: Greek salad, orzo salad, Mediterranean, easy salad, healthy lunch, feta cheese, lemon dressing, quick recipe

Find it online: https://emmayum.com/fresh-greek-orzo-salad-recipe-easy-zesty-mediterranean-flavor-guide/