Greek Orzo Salad
This vibrant Greek Orzo Salad is a perfect dish for summer gatherings, picnics, or as a light meal. Packed with fresh vegetables, herbs, and feta cheese, it is both refreshing and satisfying.
Equipment
- 1 large pot
- 1 colander
- 1 large mixing bowl
Ingredients
- 1 cup orzo pasta uncooked
- 1 cup cherry tomatoes halved
- 1 unit cucumber diced
- ½ unit red onion finely chopped
- ½ unit bell pepper diced, any color
- ⅓ cup Kalamata olives sliced
- ½ cup feta cheese crumbled
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- to taste unit salt
- to taste unit pepper
- for garnish unit fresh parsley optional
Instructions
- In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the orzo in a colander and rinse under cold water to cool it down.
- While the orzo is cooking, chop the cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces. Slice the Kalamata olives and crumble the feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until combined.
- In a large mixing bowl, add the cooled orzo, chopped vegetables, olives, and feta cheese. Drizzle the prepared dressing over the salad and toss gently to combine all the ingredients.
- Garnish with fresh parsley if desired, then serve immediately or chill for 30 minutes in the refrigerator before serving to let the flavors meld.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Feel free to add grilled chicken or shrimp for extra protein.
Customize with additional ingredients like artichoke hearts, sun-dried tomatoes, or avocado for added flavor and texture.