Irresistible Greek Orzo Salad With Feta Recipe Delight

The moment you take a bite of Greek Orzo Salad With Feta, your taste buds will dance with joy. Picture this: tender orzo pasta enveloped in a medley of fresh vegetables, all generously kissed by the tangy embrace of feta cheese. The aroma alone is enough to make anyone weak in the knees, and trust me, it’s worth every second spent preparing it. For more inspiration, check out this lunch ideas recipe.

As I reflect on my first encounter with this delightful salad, I can still hear my friend Lisa proclaiming, “This tastes like a vacation in a bowl!” And she wasn’t wrong! Whether it’s a summer barbecue or just a cozy dinner at home, Greek Orzo Salad With Feta is the star of the show that never fails to impress. So grab your apron and let’s dive into this flavor fiesta! For more inspiration, check out this dinner recipes.

Nothing beats the sound of my family’s delighted oohs and aahs when I serve this salad during our Sunday get-togethers.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Orzo Pasta: Opt for high-quality orzo; cook until al dente for that perfect texture.
• Cherry Tomatoes: Choose ripe, juicy tomatoes for a sweet burst in every bite.
• Cucumber: Fresh cucumbers add crunch; peel them if you prefer less bitterness.
• Red Onion: Use thinly sliced red onion for its mild flavor and beautiful color.
• Feta Cheese: Crumbled feta brings that creamy tanginess; feel free to use sheep’s milk feta for authenticity.
• Kalamata Olives: These briny beauties add depth; pit them before tossing into the salad.
• Fresh Parsley: Chopped parsley elevates freshness; use flat-leaf for more flavor.
• Olive Oil: A good quality extra virgin olive oil enhances every ingredient’s flavor profile.
• Lemon Juice: Freshly squeezed lemon juice brightens up the salad beautifully.
• Dried Oregano: Use this classic herb to infuse Mediterranean flair into your dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Orzo Pasta: Begin by bringing a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente; drain and rinse under cold water.

Prepare the Vegetables: While the orzo cools, chop your cherry tomatoes and cucumber into bite-sized pieces. Thinly slice the red onion so it blends seamlessly with the other ingredients.

Create the Dressing: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, dried oregano, salt, and pepper. This dressing will elevate all those vibrant flavors!

Toss Everything Together: In a large mixing bowl, combine cooked orzo with chopped vegetables, Kalamata olives, crumbled feta cheese, and parsley. Drizzle with dressing.

Chill Before Serving: For optimal flavor melding, allow your Greek Orzo Salad With Feta to chill in the refrigerator for at least 30 minutes before serving. This waiting game pays off big time!

Enjoy serving this delightful dish at your next gathering or simply savoring it as meal prep for those busy days ahead!

Perfecting the Cooking Process

To achieve perfect results, start by cooking the orzo in salted water while you chop your vegetables and prepare the dressing. This multitasking will save you time and ensure everything is fresh.

Add Your Touch

Feel free to swap ingredients based on preference! Try adding grilled chicken for protein or swapping feta for goat cheese for a unique twist.

Storing & Reheating

Store leftover Greek Orzo Salad in an airtight container in the fridge for up to three days. Enjoy it cold; it’s best served fresh!

Sharing my first attempt at this recipe brings back memories of friends raving about its deliciousness, prompting me to make it a staple at our potlucks.

FAQ

What can I substitute for feta in Greek Orzo Salad?

Try using crumbled goat cheese or even mozzarella for a different flavor profile.

Can I make Greek Orzo Salad ahead of time?

Yes, prepare it a few hours before serving for enhanced flavors and convenience.

How long does Greek Orzo Salad last in the fridge?

It stays fresh in an airtight container for about three days; just give it a stir before serving!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Greek Orzo Salad With Feta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: mydishtoday
• Total Time: 25 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Greek Orzo Salad with Feta is a vibrant dish bursting with Mediterranean flavors. This refreshing salad features tender orzo pasta, juicy cherry tomatoes, crunchy cucumbers, and creamy feta cheese, all drizzled with a tangy lemon-oregano dressing. Perfect for summer barbecues or as a meal prep option, this salad impresses with its stunning colors and rich aromas. Whether served warm or cold, it’s sure to please at any gathering!

---

Ingredients

Scale 1x2x3x

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• Juice of 1 lemon (about 2 tbsp)
• 1 tsp dried oregano
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the orzo in salted boiling water until al dente; drain and rinse under cold water.
2. While the orzo cools, chop the cherry tomatoes and cucumber, and slice the red onion.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. In a large bowl, combine cooked orzo with vegetables, olives, feta cheese, and parsley. Drizzle with dressing and toss gently.
5. Chill in the refrigerator for at least 30 minutes before serving for enhanced flavors.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 3g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 10mg