Links you click on in this post may earn us a small commission at no cost to you. Thank you for your support.
Jump to Recipe
In the realm of Mediterranean cuisine, Greek salads hold a special place in the culture. Made with fresh and wonderfully local ingredients, there’s a reason that the “Mediterranean Diet” is so well known. Mediterranean cuisine uses fresh veggies, locally sourced grains, and colorful The Greek Orzo Salad stands out as a versatile and satisfying dish that is popular for a reason. Bursting with the freshness of vegetables, the tang of olives and feta cheese, and the wholesome goodness of orzo pasta, this salad is absolute perfction. Enjoy our Greek Orzo Salad Recipe!
Tips for Making the best Greek Orzo Salad
- Fresh Ingredients: Use the freshest vegetables available to enhance the flavors of the salad. The more local the better.
- Cook Orzo Al Dente: Be careful not to overcook the orzo pasta. It should be tender but still have a slight bite to it.
- Customize to Taste: Feel free to customize the salad with your favorite ingredients such as artichoke hearts, roasted red peppers, or even grilled chicken for added protein.
- Make-Ahead: This salad can be prepared a few hours in advance and refrigerated until ready to serve, making it perfect for picnics, potlucks, or meal prep.
Authentic Greek Orzo Salad
Ingredients
- 1 cup orzo pasta
- 1 cucumber diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 cup cherry tomatoes halved
- ½ red onion thinly sliced
- ½ cup Kalamata olives pitted and halved
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. This is normally about 10 minutes. Drain the orzo and rinse under cold water to stop the cooking process. Allow it to cool completely.
- Prepare Vegetables: While the orzo is cooking, prepare the vegetables. Dice the cucumber, red bell pepper, and yellow bell pepper. Halve the cherry tomatoes, thinly slice the red onion, and pit and halve the Kalamata olives. The bell peppers are optional, but we normally add some to add some extra nutrients. But feel free to experiment with combinations of veggies that you love!
- Make Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined. Set aside.
- Combine Ingredients: In a large mixing bowl, combine the cooked and cooled orzo pasta with the diced cucumber, red bell pepper, yellow bell pepper, halved cherry tomatoes, sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
- Add Dressing: Pour the prepared dressing over the salad ingredients in the bowl.
- Mix Thoroughly: Gently toss all the ingredients together until evenly coated with the dressing.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the Greek Orzo Salad for at least 1 hour to allow the flavors to meld together. When ready to serve, give the salad a final toss and adjust seasoning if necessary. Serve chilled and enjoy!
Final Thoughts on this Greek Orzo Salad Recipe
With vibrant colors, refreshing flavors, and wholesome ingredients, this Greek Orzo Salad is a crowd pleaser. Whether enjoyed as a light lunch, a side dish, or a main course, this salad never fails to impress. If you’re looking for a similar recipe that’s easy and tasty, check out here. Hope you love it as much as we do!
