Easy Greek Orzo Salad Recipes
Introduction
Nothing captures the spirit of Mediterranean cuisine like a refreshing bowl of Greek orzo salad. Vibrant, flavorful, and incredibly easy to prepare, this dish fits right into a summer lunch, a picnic spread, or even a quick weekday dinner. Orzo pasta, with its small rice-like shape, acts as the perfect base for soaking up zesty dressings and mingling with colorful vegetables.
The beauty of a Greek orzo salad lies in its balance. Fresh cucumbers and tomatoes offer crispness, red onion adds a gentle bite, and briny olives and feta bring rich, savory notes. Each bite offers a burst of flavor that feels light but deeply satisfying. This salad can be prepared in advance, travels well, and tastes even better as it sits.
Whether you are feeding a crowd or making a simple dish for the week ahead, Greek orzo salad delivers on taste and ease. With just a few pantry staples and fresh ingredients, you can enjoy a wholesome and delicious meal in under thirty minutes.
Ingredients Needed
| Ingredient | Calories (per serving) |
|---|---|
| Orzo pasta (1 cup, dry) | 200 |
| Cherry tomatoes (1 cup) | 30 |
| Cucumber (1 medium) | 20 |
| Red onion (1 small) | 25 |
| Kalamata olives (1/4 cup) | 60 |
| Feta cheese (1/2 cup) | 200 |
| Fresh parsley (1/4 cup) | 5 |
| Olive oil (3 tbsp) | 360 |
| Lemon juice (2 tbsp) | 8 |
| Garlic (1 clove, minced) | 5 |
| Dried oregano (1/2 tsp) | 2 |
| Salt (to taste) | 0 |
| Black pepper (to taste) | 0 |
Total: Approx. 915 calories (entire batch)
Step-by-Step Cooking Instructions
Bring a pot of salted water to a boil. Cook the orzo pasta according to the package directions until al dente. Drain and rinse under cool water to stop the cooking process.
While the orzo cools, prepare the vegetables. Slice the cherry tomatoes in half. Peel and dice the cucumber. Thinly slice the red onion. Roughly chop the olives if they are whole.
In a large mixing bowl, combine the cooked orzo, tomatoes, cucumber, red onion, olives, and parsley. Add the crumbled feta cheese.
In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Pour the dressing over the salad and toss everything gently to combine.
Let the salad rest in the refrigerator for 20 to 30 minutes before serving to let the flavors meld.
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Tips for Customizing the Recipe
Swap orzo with whole wheat orzo or quinoa for a healthier twist.
Add diced avocado or artichoke hearts for extra creaminess.
Throw in grilled chicken, shrimp, or chickpeas to make it a full meal.
Use red wine vinegar instead of lemon juice if you prefer a tangier bite.
For a dairy-free version, skip the feta or use a vegan cheese alternative.
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Nutritional Information
| Nutrient | Per Serving (1 of 4) |
| Calories | 228 |
| Total Fat | 14g |
| Saturated Fat | 5g |
| Cholesterol | 18mg |
| Sodium | 360mg |
| Carbohydrates | 18g |
| Fiber | 2g |
| Sugar | 2g |
| Protein | 6g |
Approximate values based on common ingredients.
Serving Suggestions
Serve chilled as a side dish for grilled meats or seafood.
Pack into individual containers for easy lunch meal prep.
Pair with warm pita bread and hummus for a Mediterranean platter.
Layer over a bed of mixed greens for an orzo salad bowl.
Bring to potlucks or barbecues for a crowd-pleasing favorite.
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Conclusion
Greek orzo salad brings together bold flavors, simple preparation, and nutritional balance in a single bowl. From the crunchy vegetables to the rich feta and olives, it is a dish that feels indulgent while staying light. It suits nearly any occasion, adapts to your preferences, and never fails to impress. Try it once, and it will likely find a permanent place in your recipe rotation.