🇬🇷 Greek Orzo Salad – Fresh, Zesty & Mediterranean
⏱ Time
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
🍽 Servings
4 servings
🧾 Ingredients
Salad
-
1½ cups orzo pasta
-
1 cup cherry tomatoes, halved
-
1 large cucumber, diced
-
½ cup Kalamata olives, sliced
-
½ small red onion, finely chopped
-
½ cup crumbled feta cheese
-
¼ cup fresh parsley, chopped
-
2 tbsp fresh dill or mint (optional)
Greek Dressing
-
¼ cup extra virgin olive oil
-
2 tbsp fresh lemon juice
-
1 tsp lemon zest
-
1 tsp red wine vinegar
-
1 tsp dried oregano
-
1 clove garlic, minced
-
Salt & black pepper to taste
👩🍳 Instructions
1️⃣ Cook the Orzo
-
Boil orzo in salted water according to package instructions until al dente.
-
Drain and rinse with cold water. Let cool completely.
2️⃣ Prepare the Dressing
-
In a small bowl, whisk olive oil, lemon juice, zest, vinegar, oregano, garlic, salt, and pepper.
3️⃣ Assemble the Salad
-
In a large bowl, add cooled orzo, tomatoes, cucumber, olives, onion, parsley, and dill.
-
Pour dressing over the salad and toss gently.
4️⃣ Finish
-
Add feta cheese and lightly mix.
-
Taste and adjust seasoning.
5️⃣ Serve
-
Serve chilled or at room temperature.
🥗 Nutrition (Approx. per serving)
-
Calories: ~320
-
Carbs: ~35 g
-
Protein: ~9 g
-
Fat: ~17 g
❓ Q & A
Q: Can I make this salad ahead of time?
A: Yes! It tastes even better after chilling 1–2 hours. Keeps well for 3 days.
Q: Can I add protein?
A: Grilled chicken, shrimp, chickpeas, or tuna work perfectly.
Q: What can I use instead of orzo?
A: Small pasta, couscous, quinoa, or cauliflower rice (low-carb).
Q: Is this salad vegetarian?
A: Yes. Use vegan feta to make it fully vegan.
Q: Can I skip olives?
A: Yes, but olives add authentic Greek flavor.
Q: How do I keep it from drying out?
A: Add a splash of olive oil or lemon juice before serving.