Go Back
- Orzo pasta - Fresh vegetables: cucumbers, cherry tomatoes, bell pepper, red onion - Kalamata olives and feta cheese In this Greek Orzo Salad, orzo pasta serves as the base. It cooks quickly and has a lovely texture. Fresh vegetables add color and crunch. I love using cucumbers for their coolness, cherry tomatoes for sweetness, bell peppers for a bit of crispness, and red onion for flavor. Kalamata olives bring a salty kick, while feta cheese adds creaminess. Together, these ingredients create a bright and tasty dish. - Extra virgin olive oil - Fresh lemon juice - Dried oregano, salt, and pepper The dressing is simple yet full of flavor. I use extra virgin olive oil for richness and fresh lemon juice for brightness. Dried oregano adds that classic Greek taste. A pinch of salt and freshly cracked pepper enhances all the flavors. This dressing ties everything together, making each bite a delight. - Calories per serving: Approximately 250 - Macronutrient breakdown: - Carbohydrates: 30g - Protein: 6g - Fat: 12g This salad is not only tasty but also nutritious. Each serving has about 250 calories. You get a good mix of carbs from the orzo and healthy fats from the olive oil and feta. The fresh veggies add essential vitamins and minerals. This dish can fit well into many diets, making it a great choice for everyone. For the complete recipe, check out the Full Recipe: Mediterranean Orzo Delight. To start, you need to cook the orzo pasta. First, bring 2 cups of water or vegetable broth to a boil in a medium saucepan. This adds great flavor. Once it starts boiling, add 1 cup of orzo pasta. Cook the orzo for about 8 to 10 minutes. Check for al dente texture; it should be firm yet tender. Drain the orzo in a colander when done. This helps remove excess water. Next, cool the orzo. Rinse it under cold running water. This stops the cooking process and cools it quickly. Set it aside to cool completely. Now, it’s time to prepare the salad. In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, chopped Kalamata olives, and crumbled feta cheese. Mix these tasty ingredients well. For the dressing, whisk together extra virgin olive oil, fresh lemon juice, dried oregano, and a pinch of salt and pepper in a small bowl. This dressing adds flavor and ties everything together. Pour the dressing over the orzo salad. Gently mix until all ingredients are well-coated. Finally, sprinkle fresh parsley over the top for a burst of color. For the best flavor, cover the salad and chill for at least 30 minutes before serving. Enjoy this fresh and flavorful Greek Orzo Salad! For the complete recipe, check out the Full Recipe. To enhance the dressing, add a pinch of garlic powder or a splash of red wine vinegar. These small tweaks can amp up the flavor. You can also try fresh herbs like dill or mint for a unique twist. When substituting ingredients, think about what you enjoy. If you prefer a creamier salad, swap feta for goat cheese. For a kick, use pepperoncini instead of olives. This way, you can make the salad truly yours. Serving the salad in a large, vibrant bowl brings life to your table. You could also layer the ingredients in a glass dish for a beautiful view. When garnishing, sprinkle extra feta and parsley on top. A few slices of lemon around the edges can add a pop of color and freshness. These simple tricks make your dish look as good as it tastes. Preparing this salad ahead of time is a smart choice. You can cook the orzo and chop the veggies a day before. Just keep them in separate containers until you're ready to mix. For the best flavor, chill the salad for at least 30 minutes before serving. This allows the flavors to meld. If you want to prepare it earlier, you can store it in the fridge for up to three days. Just remember to give it a good stir before serving. For the full recipe, check out Mediterranean Orzo Delight 🥗. {{image_4}} You can make Greek Orzo Salad even better by adding protein. Grilled chicken or shrimp works great. They add a nice, savory taste. If you're vegetarian, try chickpeas instead. They offer protein and a nice texture. Both options make this dish filling and satisfying. Changing up the herbs can change the whole dish. Fresh basil or mint can add a new twist. They bring a fresh taste that pairs well with the other flavors. You can also switch out vinegars. Try red wine vinegar or apple cider vinegar for a different zing. Each choice brings a new layer to the salad. Using seasonal vegetables is a fun way to change the salad. In summer, add fresh corn or zucchini. In winter, roasted carrots or butternut squash work well. These ingredients can change the feel and taste of your dish. Highlighting what's fresh makes the meal even better. For the Full Recipe, check out the Mediterranean Orzo Delight. Enjoy experimenting with these variations! To store leftovers of your Greek orzo salad, place it in an airtight container. Make sure to cover the container well to keep air out. This helps to maintain the salad's freshness. Keep the container in the refrigerator. The cool temperature will help keep your salad tasty and safe to eat. Optimal refrigerator conditions are key. Set your fridge to a temperature of 40°F (4°C) or below. This ensures that your ingredients stay crisp and flavorful. The Greek orzo salad stays fresh for about 3 to 5 days in the fridge. It’s best to eat it within this time for the best taste. After 5 days, the flavors may fade, and ingredients may wilt. Keep an eye out for signs of spoilage. If you see any mold or notice an off smell, it’s time to toss it. A slimy texture or discoloration can indicate spoilage, too. You can serve this salad cold, which is how I prefer it. If you want to warm it up, be gentle. Heat it in a pan over low heat, stirring often. Avoid cooking it too long as it can make the salad soggy. You want to keep that fresh taste! For a fun twist, consider adding leftover grilled chicken or shrimp before serving. This can give your salad an extra boost of flavor. Enjoy experimenting! What is orzo and how is it typically used? Orzo is a type of pasta shaped like rice. It cooks quickly and absorbs flavors well. I often use orzo in salads, soups, and casseroles. It adds a nice texture and heartiness to dishes. Can I make Greek Orzo Salad ahead of time? Yes, you can make it ahead! I recommend making it at least 30 minutes before serving. This helps the flavors mix well. Just keep it in the fridge until you're ready to serve. Is this recipe gluten-free? No, this recipe is not gluten-free. Orzo is made from wheat. If you need a gluten-free option, you can use gluten-free pasta. Can I make it vegan? Yes, you can make it vegan! Just leave out the feta cheese. You can replace it with vegan cheese or skip it entirely. The salad will still taste great! Can I add roasted vegetables to the salad? Absolutely! Roasted vegetables add depth and a nice touch. I love adding zucchini, eggplant, or bell peppers. Just roast them first and let them cool before mixing. What's the best way to adjust the flavors if too tangy? If the salad is too tangy, add a bit of olive oil or a pinch of sugar. This balances the flavors nicely. Taste as you go until you find the right balance! For the complete recipe, check out the Full Recipe: Mediterranean Orzo Delight. To make a tasty Greek Orzo Salad, you need fresh ingredients. Here is what you’ll use: - 1 cup orzo pasta - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and coarsely chopped - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, finely chopped - 1/4 cup extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste This salad is colorful and full of flavor. Each bite brings a taste of the Mediterranean. The orzo pasta is small and holds the dressing well. It helps mix all the fresh veggies together. You can cook the orzo with either water or vegetable broth. The broth adds more flavor to the pasta. Once cooked, rinse the orzo in cold water. This cools it quickly and stops the cooking process. Next, chop your fresh vegetables. The cherry tomatoes add sweetness, while the cucumber gives a nice crunch. The bell pepper adds a pop of color and taste. Kalamata olives bring a salty bite, and feta cheese adds creaminess. For the dressing, mix the olive oil, lemon juice, and oregano in a small bowl. This mix will tie all the flavors together. Pour it over the orzo and veggies, then mix gently. Lastly, sprinkle the fresh parsley on top for a bright finish. Chilling the salad for 30 minutes helps the flavors blend. You can find the full recipe details above, but trust me, this Greek Orzo Salad is a must-try! Enjoy making it and sharing it with friends. This blog post covered how to make a delicious Mediterranean Orzo Salad. You learned about the key ingredients like orzo, fresh veggies, olives, and feta. We discussed making a tasty dressing and the nutritional value of the salad. You also found tips for flavor, presentation, meal prep, and storage. In conclusion, enjoy customizing this salad to your taste. It's fresh, fun, and perfect for any occasion.

Greek Orzo Salad

Discover the deliciousness of Mediterranean Orzo Delight! This colorful salad combines tender orzo pasta with fresh vegetables, Kalamata olives, and crumbled feta cheese, all tossed in a zesty lemon dressing. Perfect for summer picnics or meal prepping, this bright dish is a feast for the eyes and the palate. Click through to explore the full recipe and enjoy every bite of this flavorful Mediterranean creation!
Print Recipe Pin Recipe

Ingredients
  

1 cup orzo pasta

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and coarsely chopped

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, finely chopped

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Instructions
 

Cook the Orzo: In a medium saucepan, bring the 2 cups of water or vegetable broth to a rolling boil. Once boiling, add the orzo pasta and cook according to the package directions, usually around 8-10 minutes, until it reaches an al dente texture.

    Cool the Orzo: After cooking, drain the orzo in a colander and rinse it thoroughly under cold running water to stop the cooking process and cool it down quickly. Set it aside to cool completely.

      Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, chopped Kalamata olives, and crumbled feta cheese.

        Make the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and a pinch of salt and pepper. This aromatic dressing will enhance the flavors of the salad.

          Combine Ingredients: Add the cooled orzo to the bowl of vegetables. Gently toss everything together with a spatula or wooden spoon until combined.

            Dress the Salad: Pour the prepared dressing over the orzo salad and carefully mix until all ingredients are evenly coated in the dressing.

              Finish with Fresh Herbs: Sprinkle the chopped fresh parsley over the salad, giving it an added pop of color and freshness.

                Chill Before Serving: For best flavor, cover the salad and refrigerate it for at least 30 minutes before serving to allow the ingredients to meld beautifully together.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: For an eye-catching display, serve the salad in a large, decorative salad bowl or on individual plates. Garnish with additional feta cheese and a sprinkle of fresh parsley for a colorful and appetizing finish. Enjoy your vibrant Mediterranean Orzo Delight!