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Greek Orzo Salad1
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Greek Orzo Salad

This Greek Orzo Salad is a vibrant, flavorful, and easy-to-make Mediterranean dish featuring orzo pasta, fresh vegetables, olives, and a tangy homemade dressing. Perfect as a side or light meal, it is versatile, wholesome, and quick to prepare.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Keyword: Easy, Gluten-Free Option, Mediterranean, Quick, Vegan option, Vegetarian
Servings: 4 servings

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 lemon juiced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup orzo pasta
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • 1/2 cup Kalamata olives pitted and sliced
  • 1/2 cup red onion finely chopped
  • 1/2 cup crumbled feta cheese (use plant-based feta for dairy-free)
  • Fresh parsley chopped (optional, for garnish)

Instructions

  • Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the orzo and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
  • In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, dried oregano, salt, and ground black pepper. Taste and adjust the seasoning as needed.
  • In a large mixing bowl, add the cooled orzo pasta, cherry tomatoes, diced cucumber, Kalamata olives, and finely chopped red onion.
  • Pour the dressing over the orzo and vegetable mixture. Toss gently until everything is evenly coated.
  • Sprinkle the crumbled feta cheese over the top and toss lightly just to combine. Be careful not to break up the cheese too much.
  • Garnish with fresh chopped parsley if desired. Serve immediately or chill in the fridge for 30 minutes to allow the flavors to meld beautifully.

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Small Bowl
  • Colander
  • Whisk

Notes

Don’t overcook the orzo to keep its texture. Use high-quality extra virgin olive oil for best flavor. Chill salad before serving to meld flavors. Adjust salt based on saltiness of olives and feta. Salad keeps well refrigerated for 2-3 days. Add proteins or more veggies as desired. Substitute orzo with quinoa or couscous for gluten-free option.