Description
A vibrant and refreshing Greek Orzo Salad packed with feta, olives, cucumber, tomatoes, and fresh herbs. Perfect for summer gatherings or meal prep.
Ingredients
1 pound orzo pasta
1 English cucumber, chopped
1 pint cherry tomatoes, halved
1 red bell pepper, chopped
1 small red onion, finely chopped
1 cup Kalamata olives, halved
1 cup feta cheese, crumbled
½ cup parsley, chopped
¼ cup mint, chopped (optional)
½ cup extra virgin olive oil
¼ cup fresh lemon juice
2 cloves garlic, minced
1 tbsp dried oregano
1 tsp Dijon mustard (optional)
Salt and black pepper to taste
Instructions
1. Cook orzo until al dente, then drain and rinse under cold water.
2. Prepare vegetables and herbs while pasta cools.
3. Whisk together olive oil, lemon juice, garlic, oregano, mustard, salt, and pepper.
4. Toss cooled orzo with half the dressing.
5. Add chopped vegetables and herbs, then pour remaining dressing over.
6. Gently fold in feta cheese.
7. Chill for 30 minutes before serving.
Notes
For best flavor, refrigerate before serving. Adjust lemon juice and seasoning before serving. Store leftovers for up to 4 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 3g
- Sodium: 460mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Greek Orzo Salad, Orzo Salad With Feta Cheese, Orzo Mediterranean Salad Feta, Orzo Tomato Cucumber Feta Salad