Greek Orzo Salad
User Reviews
5.0
42 reviews
Excellent
Greek Orzo Salad
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1/2 lb orzo or 4 cups cooked
- 10 oz cherry tomatoes halved, approximately 1 1/2 cups
- 3.8 oz sliced black olives approximately 1/2 cup
- 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 fresh parsley chopped
Dressing
- 1/4 cup extra virgin olive oil the good stuff
- 1/4 cup lemon juice
- 2 tablespoons apple cider vinegar
- 2 cloves fresh garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried oregano
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
- Make-Ahead
- Make-Ahead
- Dressing: You can make this dressing 4 days ahead of time and store it in the fridge.
- Salad: Make the fully assembled salad 4-5 hours before serving and store in the fridge. If making overnight, prepare it all except the fresh parsley and feta. Add that either before serving or a few hours before serving. Prep the orzo and veggies 2-3 days in advance.
- Substitutions
- Substitutions
- Orzo: Use your favorite pasta! Just be sure to read the cooking instructions/time for whatever pasta/noodle you use.
- Olives: Use chopped, or whole kalamata olives.
- Tomatoes: Use grape or any of your other favorites.
- Cucumber: You can use any, but we prefer ones with smaller seeds and firmer flesh like English and Japanese Cucumbers.
- Apple Cider Vinegar: You can also use red wine or white wine vinegar or unseasoned rice vinegar. To use white vinegar, add another tablespoon of lemon juice.
- Herbs
- Herbs
- Garlic: Use 1/2 teaspoon garlic powder.
- Oregano: Use 1 teaspoon of fresh minced oregano in place of the 1 tablespoon of dried.
- Parsley: Use 4 teaspoon dried, but we recommend using fresh for the best flavor.
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
36g
(12%)
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
25mg
(8%)
Sodium
808mg
(34%)
Potassium
337mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
691IU
(14%)
Vitamin C
20mg
(22%)
Calcium
184mg
(18%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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