Description
This refreshing Greek Orzo Salad combines tender orzo pasta with briny Kalamata olives, creamy feta cheese, crisp cucumber, and sharp red onion, all tossed in a zesty lemon-oregano dressing. Perfect as a light lunch or a flavorful side dish, it’s quick to prepare and serves 4.
Ingredients
Scale
Salad
- 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
- 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 according to the package directions until al dente. Drain the orzo and rinse it thoroughly with cold water to stop the cooking process and cool the pasta.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo pasta along with the sliced Kalamata olives, crumbled feta cheese, diced cucumber, and finely chopped red onion. Gently toss to combine all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and freshly ground black pepper until the dressing is well emulsified and flavorful.
- Toss Salad with Dressing: Pour the dressing over the orzo mixture, then toss gently to ensure every bite is coated with the bright, tangy dressing.
- Serve: Serve the salad chilled or at room temperature as a refreshing main or side dish. It pairs well with grilled meats or can be enjoyed on its own.
Notes
- For added freshness, you can include chopped fresh parsley or mint.
- The salad can be prepared a few hours ahead and refrigerated to allow flavors to meld.
- Use reduced-fat feta for a lighter option.
- To make this dish vegan, substitute the feta cheese with a plant-based alternative or omit it altogether.
- Drain the salad well after rinsing orzo to prevent excess moisture.
