There’s something incredibly refreshing about a salad that’s both hearty and light, and this Greek Orzo Salad is exactly that. Imagine tender orzo pasta tossed with crisp cucumbers, juicy tomatoes, briny Kalamata olives, and creamy feta cheese, all dressed in a zesty lemon-herb vinaigrette. Each bite is a burst of Mediterranean flavors, making it the perfect dish for a summer picnic, a potluck, or even a quick weeknight dinner.
I first made this salad for a family barbecue, and it was an instant hit. My cousins couldn’t stop raving about how fresh and flavorful it was, and my aunt even asked for the recipe to make it for her book club. What I love most about this recipe is how versatile it is—you can serve it as a side dish, a main course, or even a light lunch. Plus, it’s a great way to use up whatever veggies you have on hand.
Whether you’re hosting a party or just looking for a healthy, satisfying meal, this Greek Orzo Salad is sure to impress. Let’s get cooking!
Resume (Todd Wilbur Style):
- Fresh & Flavorful: Packed with Mediterranean-inspired ingredients.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Crowd-Pleaser: Perfect for picnics, potlucks, and family dinners.
- Versatile: Serve as a side dish, main course, or light lunch.
Exciting Story:
Last summer, I brought this Greek Orzo Salad to a neighborhood potluck, and it was an instant hit. My neighbor’s kids, who usually avoid anything green, couldn’t stop eating it! Even my dad, who claims he doesn’t like salads, went back for seconds. Now, it’s a staple at every family gathering, and my husband insists I make it for his work lunches.
Why This Greek Orzo Salad?
This salad is the ultimate combination of fresh, vibrant flavors. The orzo pasta adds a hearty base, while the cucumbers, tomatoes, and olives bring a refreshing crunch. The tangy feta cheese and zesty lemon-herb vinaigrette tie everything together, creating a dish that’s both light and satisfying. It’s easy to make, yet it looks and tastes like it came from a gourmet café. Plus, it’s perfect for sharing—or keeping all to yourself!
What You Need For Greek Orzo Salad:
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, sliced
- 1/2 red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
How to Make Greek Orzo Salad:
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain and rinse under cold water to cool.
- Prepare the Veggies: In a large bowl, combine the cherry tomatoes, cucumber, Kalamata olives, red onion, feta cheese, parsley, and dill.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
- Assemble the Salad: Add the cooled orzo to the bowl with the veggies. Pour the dressing over the salad and toss until everything is well coated.
- Chill & Serve: Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Tips For Greek Orzo Salad:
- Use high-quality olive oil and feta cheese for the best flavor.
- Add grilled chicken or shrimp for a protein-packed main dish.
- Make it ahead of time—it tastes even better the next day!
Substitutions and Variations:
- Gluten-Free: Use gluten-free orzo or quinoa instead.
- Vegan: Skip the feta cheese or use a vegan alternative.
- Add-Ins: Try bell peppers, artichoke hearts, or chickpeas for extra flavor and texture.
Make a Healthier Version:
- Use whole wheat orzo for added fiber.
- Reduce the amount of feta cheese or use a low-fat version.
- Add extra veggies like spinach or zucchini.
Closing (Todd Wilbur Style):
And there you have it—Greek Orzo Salad that’s sure to impress! Don’t forget to let us know how your dish turns out, and consider checking out some of our other Mediterranean-inspired recipes:
Frequently Asked Questions:
- Can I use a different type of pasta?
Yes, try small pasta shapes like penne or farfalle. - How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. - Can I make this ahead of time?
Yes, it tastes even better after chilling for a few hours. - What if I don’t have fresh herbs?
Use 1-2 teaspoons of dried herbs instead. - Can I add protein to this salad?
Yes, grilled chicken, shrimp, or chickpeas work well. - How do I make this vegan?
Skip the feta cheese or use a vegan alternative. - Can I use a different type of cheese?
Yes, try goat cheese or mozzarella pearls. - What’s the best way to chop the veggies?
Dice them into small, bite-sized pieces for even distribution. - Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works in a pinch. - How do I make this spicier?
Add a pinch of red pepper flakes or diced jalapeños. - Can I use a different type of olive?
Yes, try green olives or Castelvetrano olives. - How do I serve this salad?
Serve chilled or at room temperature as a side dish or main course.