Greek Orzo Salad
Greek Orzo Salad combines tender pasta with fresh Mediterranean vegetables.Cucumber and tomatoes add freshness and natural sweetness.Feta cheese contributes a creamy, salty flavor.Kalamata olives and red onion provide delicious savory depth.A lemon-olive oil dressing brings everything together.Serve it chilled or at room temperature for an easy Mediterranean meal.
Ingredients
For the Salad
- 1½ cups dry orzo pasta
- 1 English cucumber, diced
- ½ red onion, finely sliced
- ¾ cup Kalamata olives, pitted and halved
- ¾ cup crumbled feta cheese
- ½ cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped, or 1 teaspoon dried oregano
- ½ cup roasted red peppers, chopped, optional
For the Lemon Dressing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, finely minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard, optional
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente.
- While the pasta cools, chop the tomatoes, cucumber, red onion, parsley, dill, and roasted red peppers if using.
- Whisk together olive oil, lemon juice, lemon zest, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper.
- Add the cooled orzo to the vegetables. Add Kalamata olives, feta cheese, parsley, dill, and oregano.
- Cover and refrigerate for at least 30 minutes before serving. This allows the orzo to absorb the dressing and the flavors to develop.
- Before serving, gently toss the salad again. Add a small splash of olive oil or lemon juice if the pasta has absorbed too much dressing.
- Garnish with extra feta, herbs, olives, or lemon wedges.
Notes
- Cook orzo al dente: Overcooked orzo can become soft and sticky.
- Cool the pasta: Allow the orzo to cool before adding delicate vegetables.
- Fresh lemon: Freshly squeezed lemon juice provides the best flavor.
- Feta: Greek-style feta gives the salad its characteristic salty and creamy taste.
- Olives: Kalamata olives are ideal, but green olives can also be used.
- Herbs: Fresh parsley and dill provide a particularly fresh flavor.
- Dressing: Taste the dressing before adding it to the salad and adjust the salt and acidity.
- Resting time: Refrigerating the salad briefly helps the flavors blend.