Greek Orzo Salad

Why Make This Recipe

Greek Orzo Salad is a perfect dish for warm days or gatherings. It’s light, flavorful, and packed with fresh ingredients. This salad is not only delicious but also very quick and easy to prepare. It’s a great way to enjoy a nutritious meal that can work as a side or a main dish. Plus, it brings the taste of Greece to your table!

How to Make Greek Orzo Salad

Ingredients:

• 1 pound orzo
• 1 large English cucumber (sliced in half lengthwise then cut into half moons)
• 2 cups cherry tomatoes (cut in half)
• 1/2 cup kalamata olives (pitted and sliced in half)
• 1 small red bell pepper (seeds removed and diced)
• 1 small green pepper (seeds removed and diced)
• 1 15.5 ounce can chickpeas (drained, rinsed, and patted dry)
• 1 small red onion (diced)
• 1 8 ounce container feta cheese (crumbled)
• 1/2 cup olive oil
• 2 cloves garlic (minced)
• 3 tablespoons red wine vinegar
• 1 and 1/2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon lemon zest (finely grated)
• 1 and 1/2 teaspoons Dijon mustard
• 1 teaspoon fresh oregano (finely chopped or 1/2 teaspoon dried)
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt (more to taste)
• 1/2 teaspoon ground black pepper (more to taste)
• 2 tablespoons kalamata olives (finely chopped)

Directions:

1. Cook the Orzo: In a large pot of salted boiling water, cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Vegetables: In a large mixing bowl, combine the cucumber, cherry tomatoes, kalamata olives, red bell pepper, green pepper, chickpeas, red onion, and feta cheese.
3. Make the Dressing: In a small bowl, whisk together the olive oil, minced garlic, red wine vinegar, lemon juice, lemon zest, Dijon mustard, oregano, sugar, salt, and black pepper until well combined.
4. Combine: Add the cooked orzo to the bowl of vegetables and pour the dressing over the top. Toss gently to combine, ensuring everything is evenly coated.
5. Garnish: Sprinkle the finely chopped kalamata olives on top for an extra touch of flavor.
6. Serve: Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Enjoy this delicious and colorful Greek Orzo Salad!

How to Serve Greek Orzo Salad

Serve Greek Orzo Salad chilled as a refreshing appetizer or side. It pairs well with grilled meats, fish, or as part of a larger spread. You can also add extra feta cheese on top or serve it in a large bowl for everyone to help themselves.

How to Store Greek Orzo Salad

Keep any leftovers in an airtight container in the refrigerator. The salad will last for about 3-4 days. If you’re storing it, consider keeping the olives and dressing separate to maintain the salad’s freshness.

Tips to Make Greek Orzo Salad

• Prep Ahead: You can make the salad a day in advance. This gives the flavors more time to blend together.
• Vegetable Variations: Feel free to add or swap in other vegetables like spinach, carrots, or artichokes based on your preference.
• Extra Flavor: For more zest, you can add chopped mint or parsley to the salad.

Variation

You can customize this salad by adding grilled chicken or shrimp for extra protein. You can also use whole wheat or gluten-free orzo for a healthier option or dietary needs.

FAQs

1. Can I use a different type of pasta instead of orzo?
Yes, you can substitute orzo with any small pasta shape, such as couscous or small shells.

2. Is this salad suitable for meal prep?
Absolutely! This salad stores well in the fridge, making it a great option for meal prep.

3. Can I make this salad vegan?
Yes, you can omit the feta cheese or use a vegan cheese alternative to make it vegan-friendly.

Greek Orzo Salad

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Print Recipe

A light and flavorful salad packed with fresh ingredients, perfect for warm days or gatherings.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

• 1 pound orzo
• 1 large English cucumber (sliced in half lengthwise then cut into half moons)
• 2 cups cherry tomatoes (cut in half)
• 1/2 cup kalamata olives (pitted and sliced in half)
• 1 small red bell pepper (seeds removed and diced)
• 1 small green pepper (seeds removed and diced)
• 1 15.5 ounce can chickpeas (drained, rinsed, and patted dry)
• 1 small red onion (diced)
• 1 8 ounce container feta cheese (crumbled)
• 1/2 cup olive oil
• 2 cloves garlic (minced)
• 3 tablespoons red wine vinegar
• 1 and 1/2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon lemon zest (finely grated)
• 1 and 1/2 teaspoons Dijon mustard
• 1 teaspoon fresh oregano (finely chopped or 1/2 teaspoon dried)
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt (more to taste)
• 1/2 teaspoon ground black pepper (more to taste)
• 2 tablespoons kalamata olives (finely chopped)

Instructions

1. In a large pot of salted boiling water, cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large mixing bowl, combine the cucumber, cherry tomatoes, kalamata olives, red bell pepper, green pepper, chickpeas, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, minced garlic, red wine vinegar, lemon juice, lemon zest, Dijon mustard, oregano, sugar, salt, and black pepper until well combined.
4. Add the cooked orzo to the bowl of vegetables and pour the dressing over the top. Toss gently to combine, ensuring everything is evenly coated.
5. Sprinkle the finely chopped kalamata olives on top for an extra touch of flavor.
6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

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Notes

This salad can be made a day in advance, and it stores well in the refrigerator for about 3-4 days.

• Author: boldtastedelicious_admin
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Greek
• Diet: Vegetarian