Description
A refreshing and flavorful Greek Orzo Salad featuring tender orzo pasta, tangy feta cheese, briny Kalamata olives, crisp cucumber, and a lemon-oregano dressing. Perfect as a light lunch or a side dish for any Mediterranean-inspired meal.
Ingredients
Scale
Salad Ingredients
- 1 1/2 cups orzo pasta
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cucumber, diced
- 1/2 red onion, finely chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the Orzo. Prepare the orzo pasta following the package instructions, usually boiling it for about 8–10 minutes until tender. Drain and rinse under cold water to cool the pasta and stop the cooking process.
- Combine Salad Ingredients. In a large mixing bowl, add the cooled orzo, along with the sliced Kalamata olives, crumbled feta cheese, diced cucumber, and finely chopped red onion. Gently toss to distribute the ingredients evenly.
- Prepare the Dressing. In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper until fully emulsified and fragrant.
- Toss the Salad with Dressing. Pour the dressing over the orzo mixture and toss gently but thoroughly to ensure everything is well coated with the dressing.
- Serve. Chill the salad in the refrigerator or serve it immediately at room temperature for a refreshing taste.
Notes
- For extra freshness, add chopped fresh parsley or mint.
- Use good quality extra virgin olive oil for the best flavor.
- Make ahead and refrigerate for up to 2 days; flavors improve as they meld.
- Optional: Add cherry tomatoes or roasted red peppers for more color and flavor.
