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greek orzo salad recipe

Delicious Greek Orzo Salad Recipe for Summer Bliss

This refreshing greek orzo salad recipe is a vibrant dish perfect for summer picnics, brimming with flavors of feta, olives, and fresh vegetables.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine Greek
Servings 6 servings
Calories 250 kcal

Equipment

  • - Large pot
  • - Baking sheet
  • - Mixing bowl
  • Whisk

Ingredients
  

For the Salad

  • 2 cups orzo pasta Can substitute with other small pasta types.
  • 2 Persian cucumbers Can replace with regular cucumbers if needed.
  • 1 cup cherry tomatoes Substitution allowed with diced regular tomatoes.
  • 1 can cooked chickpeas Swap for white beans or kidney beans for variety.
  • 1 cup feta cheese Consider goat cheese or vegan feta as alternatives.
  • 1 small red onion Soak in water to reduce pungency if desired.
  • 1/2 cup Kalamata olives Can be swapped with green olives for a different taste.
  • 1/4 cup fresh basil and/or mint Use any available fresh herbs for extra burst of flavor.
  • 1/2 teaspoon black pepper Freshly ground is recommended for best flavor.

For the Dressing

  • 1/3 cup Greek salad dressing Use homemade or store-bought options.
  • 2 tablespoons red wine vinegar Substitute with apple cider vinegar for milder flavor.
  • 2 tablespoons lemon juice Freshly squeezed is preferable.
  • 1 teaspoon oregano Can substitute with Italian seasoning if oregano is unavailable.
  • 1/2 teaspoon sea salt Kosher salt can be used if needed.

Instructions
 

How to Make Greek Orzo Salad

  • Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until slightly over al dente, about 8-10 minutes.
  • Drain the cooked orzo and toss it with a drizzle of olive oil to prevent sticking. Spread it out on a baking sheet to cool completely.
  • In a bowl, whisk together red wine vinegar, freshly squeezed lemon juice, oregano, and sea salt until combined.
  • In a large mixing bowl, combine the cooled orzo with Persian cucumbers, cherry tomatoes, cooked chickpeas, feta cheese, red onion, and kalamata olives.
  • Drizzle the prepared dressing over the salad mixture. Gently mix in half of the fresh herbs, and season generously with freshly ground black pepper.
  • Carefully toss everything to coat well, then garnish with the remaining herbs before serving.

Notes

Chill for a few hours or a day in advance to allow the flavors to meld beautifully. Avoid overcooking vegetables for the best texture in your salad.
Keyword easy recipe, greek orzo salad recipe, Healthy Salad, make-ahead salad, picnic food, summer salad