Greek Orzo Salad
A bright, 25-minute Greek orzo salad with crumbled feta, kalamata olives, fresh dill, and a lemon-oregano dressing with red wine vinegar and pressed garlic. Perfect as a summer side dish, for meal prep, or alongside grilled meats.
Servings 4 -6 as a side salad
Calories 351kcal
Ingredients
For the orzo salad
- 1 ½ cups dry orzo, cooked
- ⅓ cup diced red onion
- 1 persian cucumber, quartered and chopped
- 1 cup halved baby tomatoes
- ⅓ cup chopped kalamata olives
- 1 cup crumbled feta cheese (about 150 grams)
- 3 tbsp chopped fresh dill
For the dressing
- ⅓ cup olive oil
- 1 ½ tsp dried oregano
- 1 ½ tsp kosher salt
- ¼ tsp ground pepper
- 1 lemon, juiced about 3 tbsp
- 1 ½ tsp red wine vinegar
- 2 small garlic cloves, pressed
Instructions
- Cook the orzo according to package directions, making sure to cook to al dente since the orzo will continue to soften once it’s mixed with the dressing. Once the orzo is cooked, drain and set aside.
- To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it to combine. Set aside.
- In a large mixing bowl toss gently together all of the salad ingredients and cooled pasta with the dressing. Serve immediately or store in the fridge for up to 3 days in an airtight container.
Notes
- Add protein! Serve this salad with our Grilled Feta Brine Chicken or Greek Meatball Recipe (Keftedes)
- This salad is great for meal prep!
- If you love this recipe, try our Greek Orzo Chickpea Salad with Mint, Goat Cheese & Lemon
Nutrition
Calories: 351kcal | Carbohydrates: 37.5g | Protein: 10.3g | Fat: 19.3g | Saturated Fat: 5.8g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 10.7g | Cholesterol: 22.3mg | Sodium: 608.5mg | Fiber: 2.8g | Sugar: 3.6g
