Greek Orzo Salad Recipe – Greek , Lebanese Special
The Greek Orzo Salad is a bright and refreshing Mediterranean dish bursting with flavor and texture. Al-dente orzo pasta meets crisp cucumber, juicy cherry tomatoes, crunchy bell peppers, red onion, Kalamata olives and creamy feta, all tied together with a zesty olive oil and vinegar dressing. Ideal for summer barbecues, potlucks or as a light main course, it’s simple to throw together and loaded with fresh vegetable goodness.
- 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 & Flavor Enhancement: Prepare the salad a few hours ahead or even the day before; chilling allows the flavors — olive oil, vinegar, feta, and herbs — to meld beautifully.
Texture Tips: Avoid overcooked orzo by draining well and cooling under cold water; use extra-virgin olive oil to preserve richness and smoothness.
Protein & Variation Options: For more substance, add grilled chicken, chickpeas, or avocado. Swap in different olives or substitute feta with goat cheese if desired.
Vegetable Swaps & Additions: Replace bell pepper with roasted red pepper, or include fresh herbs like basil or mint for extra fragrance and color.
Serving & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature; re-toss dressing before serving if needed to refresh flavors.
