Description
A refreshing and vibrant Greek Orzo Salad combining tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, creamy feta, briny Kalamata olives, and fresh herbs. Tossed in a tangy red wine vinegar and lemon dressing, it’s a perfect Mediterranean-inspired dish ideal for light lunches or as a side.
Ingredients
Scale
Pasta
- 1½ cups dry orzo pasta
Vegetables & Legumes
- 2 Persian cucumbers, halved vertically and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained and rinsed
- â…“ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
Cheese & Herbs
- 4 ounces feta cheese, cut into ¼-inch cubes
- 1 cup fresh basil and/or mint leaves
Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil. Add the dry orzo pasta and cook until it is slightly past al dente, about 8-10 minutes. Drain the pasta well and toss it with a small amount of olive oil to prevent sticking. Spread the orzo out on a baking sheet to cool completely.
- Prepare Dressing: In a small bowl, whisk together the red wine vinegar, fresh lemon juice, oregano, sea salt, and freshly ground black pepper to create a bright and tangy Greek salad dressing.
- Combine Ingredients: In a large mixing bowl, combine the cooled orzo, sliced Persian cucumbers, halved cherry tomatoes, cooked chickpeas, cubed feta cheese, sliced red onion, and pitted Kalamata olives. Drizzle the dressing over the salad and add half of the fresh basil and/or mint leaves.
- Toss and Garnish: Toss everything gently to coat all ingredients evenly with the dressing. Adjust seasoning with additional black pepper if desired. Garnish the salad with the remaining fresh herbs before serving.
Notes
- For best flavor, chill the salad for 30 minutes before serving to allow the dressing to meld.
- This salad can be made a few hours ahead and stored in the refrigerator in an airtight container.
- Optional: Add a splash of olive oil to the dressing for extra richness.
- Use gluten-free orzo or substitute with quinoa for a gluten-free version.
- Fresh herbs can be a mix of basil and mint or substituted with parsley for a different flavor profile.
