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Easy Greek Orzo Salad

Easy Greek Orzo Salad

This easy Greek Orzo Salad is packed with cucumber, tomatoes, feta, olives, and a homemade lemon dressing. Perfect for meal prep and summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 1½ cups dry orzo pasta
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ cup crumbled feta cheese
  • ⅓ cup Kalamata olives sliced
  • ¼ cup red onion finely diced
  • 2 tablespoons chopped fresh parsley
  • For the Dressing
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 garlic clove minced
  • Salt and black pepper to taste

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook the orzo according to the package directions until al dente.
  3. Drain and rinse under cold water to cool completely.
  4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, garlic, salt, and pepper.
  5. In a large mixing bowl, combine the cooled orzo, cucumber, cherry tomatoes, feta cheese, olives, red onion, and parsley.
  6. Pour the dressing over the salad and toss gently until everything is evenly coated.
  7. Refrigerate for at least 30 minutes before serving for the best flavor.
  8. Serve chilled.

Notes

  • Rinse the cooked orzo with cold water to stop the cooking.
  • Use block feta and crumble it yourself for the best flavor.
  • Taste before serving and adjust the seasoning if needed.
  • The salad tastes even better after chilling.
  • Stir before serving if it has been refrigerated.