Description
This Greek Orzo Salad is a vibrant and refreshing dish perfect for a quick lunch or as a side for dinner. Featuring tender orzo pasta combined with crisp cucumbers, juicy cherry tomatoes, tangy kalamata olives, and creamy feta cheese, all tossed in a zesty homemade vinaigrette made with olive oil, red vinegar, honey, and Dijon mustard. This salad balances Mediterranean flavors with a delightful texture, ready in just 30 minutes.
Ingredients
Salad Ingredients
- 1 cup uncooked orzo pasta
- 1 English cucumber, diced (Persian cucumbers work too)
- 1/3 cup diced red onion
- 1 cup cherry tomatoes, halved
- 3 tablespoons chopped flat leaf parsley
- 1/3 cup chopped kalamata olives
- 1/2 cup crumbled feta cheese
Vinaigrette
- 1 1/2 tablespoons extra virgin olive oil
- 3 tablespoons red vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Instructions
- Cook Orzo: Bring a pot of salted water to a boil and cook the orzo pasta until al dente, approximately 8-10 minutes. Drain and rinse the orzo under cold running water to stop the cooking process and cool it down. Transfer the orzo to a large serving bowl.
- Add Salad Ingredients: To the bowl with the cooked orzo, add diced cucumber, red onion, halved cherry tomatoes, chopped parsley, kalamata olives, and crumbled feta cheese. Mix gently to combine.
- Prepare Vinaigrette: In a small bowl, whisk together extra virgin olive oil, red vinegar, honey, Dijon mustard, garlic powder, dried oregano, kosher salt, and freshly ground black pepper until the dressing is fully emulsified and smooth.
- Toss Salad: Pour the vinaigrette over the orzo salad mixture. Stir thoroughly until every ingredient is well coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve or Chill: Serve the salad immediately for the freshest flavor or cover and refrigerate for up to 2 hours to allow the flavors to meld. This salad can be served chilled or at room temperature.
Notes
- Using cold water to rinse the orzo stops it from cooking further and prevents it from sticking together.
- For a vegan version, omit the feta cheese or substitute with vegan cheese.
- This salad is perfect for meal prep and will keep well refrigerated for up to 2 days.
- Feel free to add other Mediterranean ingredients such as roasted red peppers or artichoke hearts for more variety.
- Adjust the sweetness in the dressing by varying the amount of honey according to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
