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Greek Orzo Salad

A delightful, vibrant salad combining juicy cherry tomatoes, crunchy cucumbers, and creamy feta cheese, perfect for any gathering or hearty lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 cup dry orzo Tiny pasta that adds a wonderful chewiness to the salad.
Vegetables
  • 1.5 cups cherry tomatoes (halved) Juicy bursts of flavor that are both sweet and tangy.
  • 0.75 cup cucumber (diced) About ½ of a large English cucumber; crisp and refreshing.
  • ⅓ cup Kalamata olives (pitted and sliced) Rich, briny olives that add depth to the salad.
  • ¼ cup red onion (very thinly sliced or finely diced) Sharp and aromatic, giving a nice bite.
  • ½ cup crumbled feta cheese Creamy and tangy, complements other ingredients beautifully.
Dressing
  • ¼ cup extra-virgin olive oil Smooth and flavorful oil used as the base for the dressing.
  • 2 tablespoons fresh lemon juice From about 1 medium lemon; brightens the dish.
  • 1 teaspoon lemon zest Fragrant addition that enhances the fresh taste of lemon.
  • 1 teaspoon Dijon mustard Adds a slight tanginess to the dressing.
  • 1 small clove garlic (finely grated or minced) Aromatic and robust, elevates the vinaigrette.
  • ½ teaspoon dried oregano Earthy and herbaceous, a staple in Greek flavors.
  • ½ teaspoon kosher salt Essential for enhancing all the flavors.
  • ¼ teaspoon black pepper Just enough heat to balance the salad.

Method
 

Cooking Orzo
  1. Bring a pot of well-salted water to a boil and add the dry orzo. Cook until al dente, about 8-10 minutes. Drain and place it into a large mixing bowl.
  2. You can leave it hot to slightly wilt the vegetables or rinse it under cool water for a chilled salad.
Mixing Ingredients
  1. Add halved cherry tomatoes, diced cucumber, sliced Kalamata olives, thinly sliced red onion, and crumbled feta cheese to the bowl with the orzo.
Preparing Vinaigrette
  1. In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, grated garlic, oregano, salt, and pepper until well combined.
Combining Salad
  1. Drizzle the prepared vinaigrette over the orzo and vegetable mixture. Toss gently until all ingredients are well coated.
Final Touches
  1. Before serving, taste and adjust seasoning if necessary.
  2. Serve immediately or let it sit for a few minutes to allow flavors to meld.

Notes

Consider adding fresh herbs like parsley or dill for enhanced flavors. Cold or warm versions are both delightful. Avoid overcooking the orzo for the best texture.