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To make this Greek Orzo Salad with Feta, you will need: - 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, chopped - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped This mix of fresh veggies and orzo creates a vibrant dish. The orzo adds a nice bite, while the veggies bring color and crunch. Feta cheese gives the salad a creamy and tangy taste. Kalamata olives add a salty, briny kick. For the dressing, gather these simple ingredients: - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or substitute with lemon juice) - 1 tablespoon dried oregano - Salt and pepper to taste The olive oil and vinegar blend into a rich dressing. Oregano adds an earthy flavor that ties everything together. Adjust the salt and pepper to your liking. This dressing is key to a tasty salad. You can make this salad even better with some optional add-ins, like: - Chopped bell peppers in different colors - Cooked chickpeas for protein - Fresh herbs like dill or mint Feel free to get creative! Adding different colors and textures really makes the dish pop. These choices let you customize the salad based on what you love or have on hand. {{ingredient_image_1}} Start by bringing a pot of salted water to a boil. Add 1 cup of orzo pasta. Cook it for about 8-10 minutes. Check the package for exact timing. You want the orzo to be al dente. Once it’s done, drain the orzo. Rinse it under cold water to stop the cooking. This keeps it from getting mushy. While the orzo cooks, you can prepare the vegetables. Take 1 cup of cherry tomatoes and cut them in half. Dice 1 cucumber into small pieces. Next, chop 1 red bell pepper into bite-sized pieces. Finally, finely chop 1/2 of a red onion. Set all these veggies aside in a bowl. In a large mixing bowl, combine the cooled orzo with the prepared vegetables. Add the halved Kalamata olives, crumbled feta cheese, and 1/4 cup of chopped fresh parsley. To make the dressing, mix 1/4 cup of olive oil, 2 tablespoons of red wine vinegar (or lemon juice), 1 tablespoon of dried oregano, and some salt and pepper in a small bowl. Whisk it together until well combined. Pour the dressing over the salad mix and toss gently. Make sure everything is well-coated. Taste it and adjust the seasoning if needed. Let the salad sit for about 15 minutes at room temperature. This helps the flavors blend together. You can also refrigerate it for up to 1 hour before serving. When ready, serve the salad in a large, shallow bowl. For a nice touch, add more feta and parsley on top. A drizzle of extra olive oil adds flavor and shine. Enjoy your colorful Greek orzo salad! When making Greek Orzo Salad, start with fresh, ripe tomatoes. Look for firm, bright cherry tomatoes. Select cucumbers that are crisp and not too soft. Choose a red bell pepper that feels heavy for its size. For olives, pick good-quality Kalamata olives; they should be plump and shiny. Finally, use real feta cheese, not the crumbled kind in a plastic tub. Fresh feta adds the best flavor and texture to your salad. The dressing is key to your salad's taste. Mix olive oil with red wine vinegar for a tangy kick. If you like, swap the vinegar with lemon juice for a different flavor. Whisk these together with dried oregano, salt, and pepper. Taste it before adding to the salad. If it feels flat, add more salt or vinegar. A good dressing should brighten all the other flavors and tie the salad together. Letting your salad sit for a bit enhances its flavors. After mixing in the dressing, let the salad rest for 15 minutes at room temperature. This time helps the orzo soak up the dressing. If you can, chill it in the fridge for up to an hour. This waiting time makes each bite more flavorful and refreshing. Pro Tips Cook Orzo Al Dente: Ensure the orzo is cooked al dente for the perfect texture. It will continue to absorb dressing and moisture as it sits, so avoid overcooking. Use Fresh Herbs: Fresh parsley adds a vibrant flavor to the salad. You can also experiment with fresh dill or mint for a different twist. Chill for Best Flavor: Allow the salad to chill for at least 15 minutes before serving. This resting time helps the flavors meld beautifully. Customize Ingredients: Feel free to add or substitute ingredients based on your preferences, such as adding artichokes or bell pepper varieties for extra flavor and color. {{image_2}} You can boost your Greek orzo salad by using fresh herbs. Try adding mint or dill for a bright taste. You can also use sun-dried tomatoes for a sweet touch. Roasted red peppers add a smoky flavor. For crunch, consider tossing in some toasted pine nuts or walnuts. These additions create a delightful twist that keeps things exciting. To make your salad a full meal, consider adding protein. Grilled chicken or shrimp pairs well with the flavors. For a vegetarian option, chickpeas or black beans add a hearty touch. You can also use quinoa for extra protein and texture. These choices turn your salad into a filling dish that satisfies hunger. If you're looking for gluten-free options, swap orzo for quinoa or rice. These grains work well with the salad's flavors. You can also use gluten-free pasta if you prefer that texture. Just make sure to cook them according to package instructions. This way, everyone can enjoy a tasty Greek-inspired meal without worry. To store Greek Orzo Salad, place it in an airtight container. This keeps the salad fresh and prevents it from drying out. Make sure to use a container that seals well. You can store it in the fridge for up to five days. Keep the salad dressing separate if you want it to stay crisp. You don’t need to heat Greek Orzo Salad. It tastes best cold or at room temperature. If you want to warm it, do so gently. Use a microwave for about 30 seconds, but avoid overheating. Too much heat can change the texture of the veggies and cheese. The salad lasts in the fridge for about five days. After that, the flavors may fade. If you notice any off smells or changes in texture, it’s best to toss it. Always check the salad before serving. For best taste, enjoy it within two to three days. Yes, you can make Greek Orzo Salad ahead of time. In fact, it tastes even better after sitting. Prepare it a few hours before serving. Just store it in the fridge. This lets the flavors blend nicely. If you make it a day early, that works too! If you don’t have feta cheese, try using goat cheese. It gives a similar tangy flavor. You can also use ricotta for a creamier taste. For a non-dairy option, consider using tofu. Crumble firm tofu and mix it with lemon juice and herbs for a nice touch. To make this salad vegan, skip the feta cheese. Use a plant-based cheese instead. You can also add more nuts or seeds for texture. Almonds or sunflower seeds work great. Be sure to check the dressing too. Use lemon juice instead of red wine vinegar if needed. You can add many different vegetables to this salad. Try bell peppers in different colors for sweetness. Zucchini adds a nice crunch. Carrots or radishes add some spice. You can even toss in some spinach or arugula for extra greens. Mix and match based on what you love! In this blog post, I shared how to make Greek Orzo Salad. We talked about key ingredients, dressings, and optional add-ins. I provided clear steps for cooking, mixing, and serving the dish. My tips helped you choose quality items and perfect your dressing. This salad is versatile and fun. You can add protein, go gluten-free, or choose fresh veggies. With proper storage, your leftovers can last days. Enjoy this delicious dish often, and make it your own!

Greek Orzo Salad with Feta

A refreshing salad featuring orzo pasta, fresh vegetables, and feta cheese, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced
  • 1 unit red bell pepper, chopped
  • 1/2 unit red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar (or substitute with lemon juice)
  • 1 tablespoon dried oregano
  • to taste unit salt and pepper

Instructions
 

  • Bring a pot of salted water to a boil and add the orzo. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool down.
  • While the orzo is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, and finely chop the red onion. Set aside.
  • In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and parsley.
  • In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), oregano, salt, and pepper to create the dressing.
  • Pour the dressing over the salad mixture and toss gently until everything is well-coated.
  • Taste and adjust seasoning as needed.
  • Let the salad sit for about 15 minutes at room temperature for the flavors to meld or refrigerate for up to 1 hour before serving.

Notes

Serve the salad in a large, shallow bowl, garnished with additional feta and parsley on top for a colorful finish. Optionally, drizzle a little extra olive oil before serving.
Keyword feta, orzo, salad, vegetarian