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Fresh Greek Orzo Salad with Feta

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A quick and easy Mediterranean-inspired salad featuring tender orzo pasta, tangy feta, briny Kalamata olives, fresh veggies, and a bright lemon-oregano dressing. Perfect for picnics, potlucks, or casual dinners.

Ingredients

Scale
  • 1 ½ cups orzo pasta (about 270 grams)
  • ¾ cup Kalamata olives, pitted and halved
  • ¾ cup crumbled feta cheese (about 100 grams)
  • 1 medium cucumber, diced (English cucumber preferred)
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • ⅓ cup extra virgin olive oil (80 ml)
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270 g) of orzo and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent clumping. Taste a grain toward the end to check tenderness.
  2. Drain the orzo using a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely (about 5 minutes).
  3. While the orzo cooks, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, roughly chop the parsley and oregano, and mince the garlic.
  4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, a pinch of salt, and freshly cracked black pepper. Taste and adjust seasoning as needed.
  5. In a large mixing bowl, combine the cooled orzo, cucumbers, tomatoes, red onion, Kalamata olives, crumbled feta, and chopped herbs.
  6. Pour the dressing over the salad and gently toss everything together using two spoons or salad tongs, being careful not to break up the feta too much.
  7. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. If serving immediately, give it a quick stir and adjust seasoning if needed.

Notes

Rinse the orzo under cold water immediately after cooking to stop the cooking process and prevent sticking. Use fresh herbs for best flavor. Chill the salad for at least 30 minutes to let flavors meld. For gluten-free, substitute orzo with rice or quinoa pasta. For dairy-free, omit feta or use vegan cheese.

Nutrition

Keywords: Greek salad, orzo salad, feta, Kalamata olives, Mediterranean recipe, easy salad, healthy side dish

Find it online: https://bitematrix.com/fresh-greek-orzo-salad-with-feta-best-easy-mediterranean-recipe/