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Greek Orzo Salad

Greek Orzo Salad Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 262
Ingredients Method Notes

Ingredients
  

  • 1 cup dry orzo
  • 1 English cucumber, diced (about 2 cups)
  • 1 pint cherry tomatoes, halved
  • 1/4 cup finely diced red onion
  • 1/3 cup pitted Kalamata olives, halved
  • 4 oz block feta cheese, crumbled
  • 1/4 cup chopped fresh parsley and dill
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Bring a pot of salted water to a boil and cook orzo until al dente, about 8-9 minutes. Drain and rinse with cold water until cool.
  2. Whisk together olive oil, lemon juice, vinegar, oregano, salt, and pepper to make the dressing.
  3. Dice cucumber, halve tomatoes, finely dice onion, and halve olives. Combine in a large bowl.
  4. Add cooled orzo to the bowl. Crumble feta and scatter herbs on top, then pour dressing over everything. Fold gently to combine.
  5. Let salad sit 10 minutes, then toss again. Adjust seasoning and serve chilled or at room temperature, topped with extra herbs.

Notes

This salad gets better as it sits; if you have time, refrigerate it for 30 minutes before serving to let the flavors meld. The orzo will absorb the dressing, so if you’re making it ahead, you may want to reserve a little dressing to refresh it just before serving.