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A bowl of Greek orzo salad filled with cherry tomatoes, cucumbers, Kalamata olives, red onions, parsley, and crumbled feta cheese

Greek Orzo Salad

5 from 1 vote
Bright, light, and refreshing Greek orzo salad with cherry tomatoes, cucumbers, olives, feta, and a lemon-oregano vinaigrette. Perfect for hot summer days, meal prep, or as a side for Mediterranean meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8
Course: Light Dinner, lunch, Salad, Side Dish
Cuisine: greek, Mediterranean
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad:
  • 1 lb Orzo pasta - Cooked al dente cooled
  • 2 cups Cherry tomatoes - Halved
  • 1 large Cucumber - Diced
  • ½ Red onion - Thinly sliced
  • 1 cup Kalamata olives - Pitted and halved
  • 1 cup Feta cheese - Crumbled
  • ½ cup Fresh dill - Chopped
  • ¼ cup Fresh parsley - Chopped
For the Dressing:
  • ⅓ cup Extra virgin olive oil
  • 3 tablespoon Fresh lemon juice - About 1.5 lemons
  • 2 cloves Garlic - Minced
  • 1 tablespoon Red wine vinegar
  • 1 teaspoon Dried oregano
  • ½ teaspoon Dijon mustard
  • To taste Salt
  • To taste Pepper
Optional Protein Additions:
  • 1 can 15 oz Chickpeas - Drained and rinsed
  • 2 cups Grilled chicken - Diced

Equipment

  • 1 Large pot (For cooking orzo)
  • 1 Colander (For draining orzo)
  • 1 Very large mixing bowl (For tossing salad)
  • 1 Whisk (For mixing dressing)
  • 1 Sharp knife (For chopping vegetables)

Method
 

  1. Bring salted water to boil and cook orzo until tender but firm.
    A pot of warm orzo being mixed with chopped tomatoes, fresh herbs, and olive oil, showing the start of assembling the Greek orzo salad
  2. Chop tomatoes, cucumber, onion, olives, and fresh herbs for the salad.
  3. Whisk olive oil, lemon juice, garlic, vinegar, oregano, mustard, salt, and pepper until combined.
    Ingredients for Greek salad dressing laid out on a counter, including a bowl of whisked olive oil and herbs, uncooked orzo, dried oregano, and olive oil.
  4. Mix cooled orzo with vegetables, feta, and pour dressing over everything, tossing gently.
  5. Refrigerate salad for 1-2 hours to allow flavors to meld before serving.
    A colorful bowl of Greek orzo salad with cherry tomatoes, cucumbers, Kalamata olives, red onions, parsley, and orzo pasta tossed in vinaigrette.

Nutrition

Serving: 200gCalories: 280kcalCarbohydrates: 34gProtein: 9gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 500mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 20mgCalcium: 130mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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