Greek Orzo Salad
User Reviews
5
Greek Orzo Salad
Description
The Greek Orzo Salad recipe uses small pasta called orzo cooked crisp-tender, then mixed with halved cherry tomatoes, sliced black olives, peeled chopped cucumber, and diced red onion. The fresh vegetables provide varied textures and a range of sweet, tangy, and slightly pungent flavors. Crumbled feta contributes a creamy, salty element that complements the salad.
The dressing combines extra virgin olive oil, lemon juice, apple cider vinegar, fresh minced garlic, kosher salt, black pepper, and dried oregano whisked together to a bright, herbaceous vinaigrette. This dressing enhances the vegetables and pasta with its citrus and vinegar tang, slight pungency from garlic, and earthy oregano notes.
This salad can be served right after assembly or chilled for later. It suits as a side dish or a light meal on its own. Fresh parsley sprinkled on top adds a bright herbal finish. The recipe supports make-ahead options with the dressing and salad components, allowing for convenient preparation and fresh serving.
Ingredient variations are possible with different pasta types, olives, or vinegars, but the key balance between tangy dressing, fresh vegetables, tender orzo, and salty feta remains central to the salad’s character.
Ingredients
- 1/2 lb orzo or 4 cups cooked
- 10 oz cherry tomato halved, approximately 1 1/2 cups
- 3.8 oz black olive approximately 1/2 cup, sliced
- 1 large English cucumber peeled and chopped, 1 1/2 cups
- 1/2 red onion diced, approximately 1/2 - 3/4 cup
- 6 oz feta cheese
- 1/4 cup parsley chopped, fresh
Dressing
- 1/4 cup extra virgin olive oil the good stuff
- 1/4 cup lemon juice
- 2 tablespoons apple cider vinegar
- 2 cloves garlic minced, fresh
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 1 teaspoon oregano dried
Instructions
- Bring a medium sized pot of salted water to a boil. Add orzo and let boil for 9 minutes.
- Meanwhile, prep tomatoes, olives, cucumbers, and onion and add it all to a large bowl.
- Create dressing by adding oil, lemon juice, garlic, oregano, salt, and pepper to a dish (like a spouted pyrek) and whisk vigerously with a fork.
- Once the orzo is done, drain and add to large bowl with veggies.
- Mix well and then add dressing. Mix well again. Top with fresh parsley and feta and give a final mix.
- Serve immediately, or store in fridge until ready to serve.
Notes
- The dressing can be made up to 4 days ahead and refrigerated.
- The full salad can be assembled 4-5 hours before serving and kept in the fridge.
- For overnight storage, prepare the salad without parsley and feta, adding them before serving.
- Vegetables and orzo can be prepped 2-3 days in advance.
- Substitute any preferred pasta, olives, or vinegars, adjusting cooking and seasoning as needed.
- For a fresh herb substitution, use minced oregano or dried parsley, but fresh parsley is recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 808mg | 34% |
| Potassium | 337mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 20mg | 22% |
| Calcium | 184mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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