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
- 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
Instructions
- Cook the orzo in salted boiling water until al dente; drain and rinse under cold water.
- While the orzo cools, chop the cherry tomatoes and cucumber, and slice the red onion.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- In a large bowl, combine cooked orzo with vegetables, olives, feta cheese, and parsley. Drizzle with dressing and toss gently.
- 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