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Greek Orzo Salad: A Sun-Kissed Taste of Summer

Greek Orzo Salad with Feta
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A delightful and refreshing Greek Orzo Salad bursting with Mediterranean flavors, perfect for any occasion.

Ingredients

Scale
  • 1 pound orzo pasta
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook orzo pasta according to package directions. Drain and rinse with cold water.
  2. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, and Kalamata olives.
  3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
  4. Pour the dressing over the orzo mixture and toss gently to combine.
  5. Stir in the crumbled feta cheese, fresh parsley, and fresh mint.
  6. Chill for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a heartier salad, add grilled chicken or chickpeas.
  • Adjust the amount of lemon juice and seasonings to your preference.
  • This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://tastytribune.com/greek-orzo-salad-with-feta/