Greek Orzo Salad Recipe

Greek Orzo Salad is like a Mediterranean vacation in a bowl, bursting with vibrant colors and fresh flavors. Imagine sinking your fork into perfectly cooked orzo, mingling with sun-ripened tomatoes, crisp cucumbers, and tangy feta cheese, all drizzled with zesty olive oil. vibrant spring pea and mint salad light and refreshing chicken salad Each bite is a delightful explosion of texture and taste that transports you to a sun-drenched terrace overlooking the sea.

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This dish has become a staple at our summer gatherings, where friends and family come together to share laughs and stories over heaping bowls of this refreshing salad. Whether it’s a picnic in the park or a backyard barbecue, Greek Orzo Salad steals the show every time. savory spinach mushroom quiche Get ready for an incredible flavor experience that will have everyone asking for seconds!

Sharing this dish at my last family reunion brought smiles all around, especially from my cousin who declared it “the best thing since sliced bread.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Orzo Pasta: This tiny pasta shapes cook up quickly and absorb the salad’s flavors beautifully.

• Cherry Tomatoes: Use ripe tomatoes for maximum sweetness; they add vibrant color too.

• Cucumber: A refreshing crunch that balances the creaminess of feta; choose firm cucumbers.

• Red Onion: Adds sharpness; soak it in water first to mellow its flavor if desired.

• Feta Cheese: Crumbled feta brings salty richness; opt for high-quality cheese for the best taste.

• Kalamata Olives: Their briny goodness enhances the Mediterranean flair; pitted olives save time.

• Fresh Parsley: Chopped parsley adds brightness and freshness; use Italian parsley for better flavor.

• Olive Oil: Extra virgin olive oil is ideal for dressing; its fruity notes elevate the salad.

• Lemon Juice: Freshly squeezed lemon juice brightens up all the ingredients with its zesty tang. zesty grilled asparagus.

• Dried Oregano: A pinch adds depth; it’s quintessential in Greek cuisine!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Orzo: Bring a pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

Prepare Vegetables: While the orzo cooks, chop cherry tomatoes, cucumber, and red onion into bite-sized pieces. The colors should be bright and inviting!

Toss Everything Together: In a large bowl, combine cooked orzo with chopped vegetables, crumbled feta, Kalamata olives, and parsley. Use your hands gently to mix everything without breaking up the feta too much.

Create the Dressing: Whisk together olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl until well combined. This dressing will bring everything together beautifully.

Add Dressing to Salad: Drizzle the dressing over the salad mixture. Toss gently until every ingredient is coated in that zesty goodness—trust me; your taste buds will thank you!

Chill Before Serving: Allow the salad to sit in the fridge for at least 30 minutes before serving. This resting time lets all those fabulous flavors meld together into one harmonious dish.

Enjoy creating this delightful Greek Orzo Salad that’s not just food but an experience filled with laughter and memories!

Perfecting the Cooking Process

Begin by cooking orzo in boiling salted water, then mix with fresh veggies while cooling down. This sequence ensures each component retains its vibrant flavor and texture.

Add Your Touch

Feel free to swap feta cheese for goat cheese or add grilled chicken for extra protein. Personalize this salad to match your taste buds and mood! For more inspiration, check out this garlic parmesan chicken tenders recipe.

Storing & Reheating

Store the Greek Orzo Salad in an airtight container in the fridge for up to three days. It’s best enjoyed cold, so no reheating is necessary.

Memorable moments with this Greek Orzo Salad include family gatherings where everyone raved about its refreshing taste, and I secretly felt like a culinary genius.

FAQ

What is Greek Orzo Salad?

Greek Orzo Salad is a refreshing dish made with orzo pasta, vegetables, and feta cheese. For more inspiration, check out this easy one-pot spaghetti recipe.

Can I make Greek Orzo Salad ahead of time?

Absolutely! Prepare it a day in advance for enhanced flavors.

What can I add to Greek Orzo Salad?

Consider adding olives, chickpeas, or grilled shrimp for additional flavor and texture.

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Greek Orzo Salad

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• Author: Liza Hammilton
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Greek Orzo Salad is a vibrant and refreshing Mediterranean dish that bursts with flavors and colors, perfect for summer gatherings.

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Ingredients

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• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red onion, finely chopped
• ¾ cup feta cheese, crumbled
• ½ cup Kalamata olives, pitted and halved
• ¼ cup fresh parsley, chopped
• ⅓ cup extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

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Instructions

1. Cook the orzo in boiling salted water according to package instructions until al dente. Drain and rinse under cold water to cool.
2. While the orzo cooks, chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
3. In a large bowl, combine the cooked orzo with the chopped vegetables, crumbled feta cheese, Kalamata olives, and parsley.
4. Whisk together olive oil, lemon juice, dried oregano, salt, and pepper in a separate bowl.
5. Drizzle the dressing over the salad mixture and gently toss to coat all ingredients evenly.
6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 320
• Sugar: 3g
• Sodium: 520mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 20mg