Print

Fresh Greek Orzo Salad with Feta and Olives

fresh greek orzo salad - featured image
Print Recipe

A light, refreshing, and flavorful Greek-inspired orzo salad featuring feta cheese, kalamata olives, fresh herbs, and a zesty lemon dressing. Perfect for a quick summer lunch or a crowd-pleasing side dish.

Ingredients

Scale
  • 1 cup orzo pasta (about 200g), cooked al dente
  • 4 ounces feta cheese (115g), crumbled
  • 1/2 cup kalamata olives (about 75g), pitted and sliced
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh mint leaves, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 small garlic clove, minced (optional)
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 cup (200g) of orzo and cook for 8-9 minutes until al dente. Drain using a colander and rinse under cold water to cool and stop the cooking process. Set aside to drain completely.
  2. While the pasta cooks, dice 1 medium cucumber, halve 1 cup of cherry tomatoes, finely chop 1/4 cup red onion, and roughly chop 2 tablespoons fresh mint and 1 tablespoon oregano. Soak the onion in cold water for 5 minutes if you want to mellow its sharpness, then drain.
  3. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, the juice of 1 lemon (about 2 tablespoons), and 1 minced garlic clove. Season with a pinch of salt and black pepper. Taste and adjust acidity or seasoning as needed.
  4. In a large mixing bowl, add the cooled orzo, diced cucumber, cherry tomatoes, red onion, sliced kalamata olives (1/2 cup), and crumbled feta (4 ounces). Pour the dressing over and toss gently to combine, taking care not to break up the feta too much.
  5. Fold in the fresh mint and oregano last to preserve their bright flavors. Give everything one last gentle toss. Taste and add more salt, pepper, or lemon juice if desired.
  6. Let the salad rest in the fridge for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Notes

Rinse the orzo under cold water after cooking to prevent sticking and mushiness. Soaking the red onion in cold water mellows its sharpness. Add fresh herbs last to preserve their flavor. The salad can be made ahead but add fresh herbs just before serving. For dairy-free, omit feta or use vegan cheese. Orzo can be substituted with quinoa or gluten-free pasta.

Nutrition

Keywords: Greek salad, orzo salad, feta cheese, kalamata olives, summer salad, quick lunch, easy recipe, Mediterranean

Find it online: https://junomeals.com/fresh-greek-orzo-salad-with-feta-and-olives-easy-recipe-for-perfect-summer-lunch/