Greek Orzo Salad Recipe – Greek , Lebanese Special
Greek Orzo Salad is a bright and refreshing dish that showcases the rich flavors of the Mediterranean. This vibrant salad features tender orzo pasta mixed with fresh vegetables like cherry tomatoes, cucumbers, and bell peppers, complemented by the salty goodness of Kalamata olives and feta cheese. Topped with a zesty olive oil and vinegar dressing, it serves as an ideal side for summer barbecues, potlucks, or even as a light main course. Simple to make and packed with nutrients, this salad is a delicious way to bring a taste of the Mediterranean to your table!
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
Dressing :
- 1 small shallot, minced
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- 3 Tbsp golden balsamic vinegar
- 2 tsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp honey
- 1 tsp mediterranean seasoning
- Salt and pepper, to taste
Salad :
- ½ lb orzo, cooked to al dente
- (about 4 minutes), and drained
- ½ English cucumber, chopped
- 1 vine ripened tomato, chopped
- ½ red onion, thinly sliced
- ¼ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
How to make Greek Orzo Salad :
Cook Orzo: Bring a pot of salted water to a boil. Add orzo and cook according to package instructions. Drain and let cool.
Combine Ingredients: In a large bowl, mix the cooked orzo, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta, and parsley.
Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Toss Salad: Pour the dressing over the salad and toss to combine. Adjust seasoning as needed.
Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld.
Recipe Notes:
Make Ahead: This salad can be made a day in advance for improved flavor.
Additions: Customize with grilled chicken, chickpeas, or avocado for extra protein.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
