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Greek Orzo Salad

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A vibrant and refreshing Greek Orzo Salad that is perfect for warm days and gatherings, filled with colorful vegetables and a tangy dressing.

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Cook the orzo by bringing a large pot of salted water to a rolling boil. Add the orzo and cook according to package instructions—about 8-10 minutes until al dente. Drain and rinse under cold water.
  2. Chop the veggies: dice the cucumber, bell pepper, and red onion for a uniform chop.
  3. Halve the cherry tomatoes.
  4. Pit and slice the olives.
  5. Mix the dressing: whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl.
  6. Toss everything together in a large mixing bowl with the cooked orzo, vegetables, olives, and feta cheese.
  7. Taste and adjust the seasoning as necessary.
  8. Chill in the fridge for about 30 minutes before serving.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. It’s best served chilled or at room temperature.

Nutrition

Keywords: Greek salad, orzo salad, summer salad, healthy salad, Mediterranean recipes

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