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Greek Orzo Salad

Greek Orzo Salad recipe image
This Greek Orzo Salad is a refreshing and hearty dish that combines tender pasta with crisp cucumbers, juicy tomatoes, and savory feta cheese. The dressing, made from extra virgin olive oil, fresh lemon juice, and red wine vinegar, infuses the salad with bright, zesty notes. Fresh dill and garlic add aromatic depth, while green onions provide a mild onion kick. Perfect for summer picnics, potlucks, or a light weeknight dinner, this salad improves as it sits, allowing the flavors to meld together. It&# 226;€™s a versatile side or main course that is easy to prepare and always a crowd-pleaser.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 139.7
Dietary: Gluten-free, Vegetarian
Description
This Greek Orzo Salad is a refreshing and hearty dish that combines tender pasta with crisp cucumbers, juicy tomatoes, and savory feta cheese. The dressing, made from extra virgin olive oil, fresh lemon juice, and red wine vinegar, infuses the salad with bright, zesty notes. Fresh dill and garlic add aromatic depth, while green onions provide a mild onion kick. Perfect for summer picnics, potlucks, or a light weeknight dinner, this salad improves as it sits, allowing the flavors to meld together. It&# 226;€™s a versatile side or main course that is easy to prepare and always a crowd-pleaser.
Ingredients
  • 1 cup Orzo
  • 4 Roma Tomatoes, seeded and diced
  • 1 Cucumber, peeled, seeded, and diced
  • 3 Green Onions, sliced
  • 8 oz Feta Cheese, crumbled
  • 2 teaspoons Dill, fresh or dried
  • 2 Cloves Garlic, minced
  • 1/4 cup Olive Oil
  • 3 tablespoons Lemon Juice
  • 2 tablespoons Red Wine Vinegar
  • to taste Pepper
Directions
  1. 1
    Bring a large pot of salted water to a boil.
  2. 2
    Add the orzo and cook according to package directions until al dente, usually about 7-9 minutes.
  3. 3
    Drain the orzo in a colander and rinse under cold water to stop the cooking process. Spread on a baking sheet to cool completely.
  4. 4
    In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dill, and pepper to create the dressing.
  5. 5
    In a large mixing bowl, combine the cooled orzo, diced tomatoes, diced cucumber, and sliced green onions.
  6. 6
    Pour the dressing over the orzo mixture and toss gently to coat evenly.
  7. 7
    Fold in the crumbled feta cheese carefully to avoid breaking it up too much.
  8. 8
    Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 139.7kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 2.3mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.1g1%
Sugars 0.3g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This salad tastes even better the next day as the orzo absorbs the dressing.

For a vegan version, omit the feta cheese or substitute with a vegan feta alternative.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

If using dried dill, use 1 teaspoon instead of 2 teaspoons of fresh.

Keywords: greek, orzo, salad, pasta, feta, cucumber, tomato, dill, lemon, olive oil, vinegar, garlic, green onion, summer, picnic, vegetarian, mediterranean, refreshing, side dish
Read it online: https://www.chefs-mate.com/recipe/greek-orzo-salad/