Description

This fresh and vibrant Greek Orzo Salad is packed with colorful veggies, feta cheese, and tossed in a tangy lemon-oregano dressing. It’s the perfect side dish for summer barbecues or a light lunch any time of year. Easy to make and even better the next day!

Ingredients

1 cup orzo pasta, uncooked
1 1/2 cups cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1 cup Kalamata olives, pitted and halved
3/4 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tbsp fresh dill, chopped (optional)

For the Dressing:

1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano
Salt and pepper, to taste

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Instructions

Cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop the cooking.
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and dill.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Taste and adjust seasoning if needed. Serve cold or at room temperature.

Notes

This salad is great for meal prep and tastes even better the next day.
You can add grilled chicken or chickpeas to make it a complete meal.
Use whole wheat orzo for a healthier twist.

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 3g
Sodium: 460mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 6g
Cholesterol: 17mg