Zesty Greek Orzo Salad

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
Be the First to Review!

If you're on the lookout for a vibrant and refreshing dish that screams summer, look no further than this Zesty Greek Orzo Salad. Perfect for a picnic or a light lunch, this salad brings together fresh veggies, tangy feta, and a zippy lemon dressing that will make your taste buds dance.

Ingredients for Zesty Greek Orzo Salad

Orzo pasta is the backbone of this salad, providing a hearty base that holds up well to the dressing and other ingredients. Cherry tomatoes add sweetness and a juicy texture, while cucumber brings a refreshing crunch. The red onion offers a mild kick without overpowering the other flavors. Kalamata olives contribute a briny depth, and feta cheese gives a creamy, tangy contrast. Fresh herbs like parsley and basil brighten the dish, and the extra virgin olive oil with lemon juice and lemon zest create a zesty dressing that ties everything together. A hint of dried oregano rounds off the Mediterranean profile.

Tips & Tricks

  • Rinse the orzo under cold water after cooking to keep it from sticking and to cool it down quickly.
  • If you're not a fan of raw red onion, soak the slices in cold water for 10 minutes to mellow their sharpness.
  • For an extra burst of flavor, try adding a pinch of red pepper flakes to the dressing.

Serving Suggestions

This Zesty Greek Orzo Salad pairs wonderfully with grilled chicken or fish, making it a great side dish for a summer BBQ. It's also delicious served alongside pita bread and hummus for a light, vegetarian meal.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! In fact, it's better when made ahead because the flavors have time to meld together.
How long will this salad keep in the fridge?
It should stay fresh for up to 3 days in an airtight container.
Can I use a different type of pasta?
Absolutely! Small pasta shapes like ditalini or small shells work well too.

Zesty Greek Orzo Salad Recipe Walkthrough

To start, bring a pot of salted water to a boil and cook the orzo pasta according to the package directions until it's al dente. This usually takes about 8-10 minutes. Once cooked, drain it and give it a quick rinse under cold water to stop the cooking process and cool it down.

While the orzo is cooking, prep your veggies. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Combine these in a large salad bowl with the Kalamata olives, feta cheese, parsley, and basil.

In a separate, smaller bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, and a pinch of salt and pepper. This will be your dressing.

Once the orzo is ready and cooled, add it to the bowl with your veggies and pour the dressing over the top. Toss everything gently to ensure the dressing coats all the ingredients. Be careful not to mash the ingredients; you want to keep the textures intact.

For the best flavor, let the salad chill in the fridge for at least 30 minutes. This gives the ingredients time to meld together beautifully.

Why You'll Love This Recipe

  • A burst of Mediterranean flavors in every bite.
  • Simple ingredients that pack a punch.
  • Quick and easy to prepare, perfect for busy days.
  • Can be made ahead and is great for meal prep.
  • It's vegetarian-friendly and can be easily customized.

Ingredients

8 oz orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp dried oregano
Salt and pepper to taste

Step-by-step Instructions

1. Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water.
2. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and basil.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Ratings and Comments

Thank you for your rating!