Greek Orzo Salad (Mediterranean)
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 10 minutes
🛒 Ingredients
For the Salad
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1 cup dry orzo pasta
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1 cup cherry tomatoes, halved
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1 medium cucumber, diced
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1 red bell pepper, chopped
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½ red onion, finely diced
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½ cup Kalamata olives, pitted & sliced
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½ cup feta cheese, crumbled or cubed
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¼ cup fresh parsley, chopped
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2 tbsp fresh dill, chopped (optional but amazing)
For the Dressing
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¼ cup extra-virgin olive oil
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3 tbsp fresh lemon juice or red wine vinegar
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1 clove garlic, finely minced
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1 tsp dried oregano
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
🔪 Instructions
1. Cook the Orzo
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Bring a pot of salted water to a boil.
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Cook orzo according to package directions until al dente.
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Drain and rinse briefly with cool water. Set aside.
2. Prepare the Dressing
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In a small bowl or jar, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
3. Assemble the Salad
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In a large bowl, combine cooked orzo, tomatoes, cucumber, bell pepper, red onion, olives, parsley, and dill.
4. Dress & Finish
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Pour dressing over salad and toss gently.
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Fold in feta cheese last to keep it intact.
🌿 Serving Suggestions
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Serve chilled or at room temperature
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Pair with grilled chicken, fish, or lamb
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Perfect for picnics, potlucks, or meal prep
💡 Tips & Variations
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Add chickpeas for extra protein
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Swap dill for mint or basil
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Use whole-wheat orzo for added fiber
