Greek Orzo Salad: A Taste of Sunshine
As the warmer months begin to unfold, there’s nothing that brings me greater joy than creating light and refreshing dishes that are bursting with flavor—like this delightful Greek Orzo Salad. Imagine sitting on a sun-drenched patio, the air filled with the sweet scent of blooming flowers, and the crunch of fresh vegetables in every bite. This dish is not just a salad; it’s a celebration of summer, reminding me of family picnics and lazy days spent with friends. (And if you’re looking for an easy weeknight dinner that’s both nourishing and satisfying, you’ve come to the right place!)
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for busy weeknights or last-minute gatherings.
- A vibrant medley of colors and textures that will please your eyes as much as your palate.
- Packed with fresh ingredients full of wholesome goodness—ideal for those sunny patio meals.
- A versatile recipe that can be served as a main or a side dish, ensuring you can enjoy it any time of the year.
- It’s a make-ahead dish! The flavors intensify after a little chill, making it even more flavorful the next day.
What You’ll Need
To create this refreshing Greek Orzo Salad, gather these simple ingredients:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Let’s Make It Together
- Cook the orzo pasta according to package instructions until al dente. Drain and let cool.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, and oregano.
- Pour the dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for an hour to let the flavors meld.
Delicious Variations to Try
- Add a squeeze of fresh lemon juice for a zesty kick that will brighten up each bite.
- Toss in some grilled chicken for a hearty, protein-rich twist that transforms this salad into a fulfilling main dish.
- Mix in some roasted red peppers or artichokes for a delightful change in flavor and texture.
- If you’re feeling indulgent, you can substitute the feta with creamy goat cheese for a richer taste experience.
Chef Emma’s Helpful Tips
- To save time, consider cooking the orzo pasta the night before. Just cool it down and store it in the refrigerator—when you’re ready to assemble, it’s just a toss away!
- Feel free to swap out the veggies based on what you have on hand or what’s in season. Bell peppers, spinach, or even radishes can add a lovely crunch.
- If you like your salad extra flavorful, let it marinate in the refrigerator for a couple of hours before serving to allow the ingredients to mingle and develop rich flavors.
- Leftover salad can be stored in an airtight container in the fridge for up to 3 days.
What’s Inside – Nutrition Breakdown
- Serving size: 1 cup
- Calories: 250
- Carbohydrates: 30g
- Sugar: 3g
- Fat: 15g
- Protein: 6g
- Sodium: 350mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! It’s even better after a few hours in the fridge, allowing the flavors to meld beautifully.
Can I use different ingredients?
Yes! This salad is versatile—feel free to substitute or add in any of your favorite veggies or proteins.
How do I store leftovers?
Keep any leftover salad in an airtight container in the refrigerator.
How long does it last?
The Greek Orzo Salad can be stored in the fridge for up to 3 days, but it’s best enjoyed within the first day or two for optimal freshness.
Wrapping It Up
This Greek Orzo Salad isn’t just a dish; it’s an invitation to savor the beauty and flavors of summer. With its vibrant ingredients and simple preparation, it’s sure to become a favorite for casual dinners and picnics alike. Save this Greek Orzo Salad to your “Salads” board so it’s ready when you need a cozy treat! Enjoy every bite, and let’s embrace the warmth of the season together!
Print
Greek Orzo Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Greek Orzo Salad packed with fresh vegetables and flavor, perfect for summer gatherings.
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and let cool.
- In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, and oregano.
- Pour the dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for an hour to let the flavors meld.
Notes
For added flavor, let the salad marinate in the refrigerator for a couple of hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Greek salad, orzo salad, summer salad, refreshing salad, vegetarian recipe