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Greek Orzo Salad

Greek Orzo Salad
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If you’re in search of a refreshing and vibrant dish that’s perfect for any occasion, this Greek Orzo Salad is the answer! This salad combines a delightful mix of fresh vegetables, tangy feta cheese, and a zesty lemon vinaigrette. Not only is it visually stunning with its array of colors, but it’s also quick to prepare—ready in just 20 minutes! Ideal for busy weeknights or as a side at gatherings, this wholesome salad will impress your family and friends with its bold flavors and nutritious ingredients. Enjoy the taste of the Mediterranean right at home!

Ingredients

Scale
  • 1 lb dry orzo
  • 1 English cucumber (chopped)
  • 2½ cups cherry tomatoes (halved)
  • 1 cup Kalamata olives (pitted)
  • 1 large bell pepper (diced)
  • 1 small red onion (chopped)
  • 8 oz crumbled feta
  • ¼ cup olive oil
  • 2 garlic cloves (minced)
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp grated lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp finely chopped fresh herbs (like oregano, dill, parsley)
  • ½ tsp salt (plus more to taste)
  • ½ tsp freshly ground black pepper (plus more to taste)

Instructions

  1. Cook the orzo in boiling salted water for 7-8 minutes until al dente. Drain and rinse under cold water.
  2. In a small jar, combine olive oil, minced garlic, apple cider vinegar, lemon juice and zest, Dijon mustard, chopped herbs, salt, and pepper. Shake well.
  3. In a large bowl, combine cooled orzo with cucumber, tomatoes, olives, bell pepper, red onion, and feta.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Chill for at least 2 hours before serving for enhanced flavor.

Nutrition

Find it online: https://www.kitchenstorydaily.com/greek-orzo-salad/