Greek Orzo Salad: Simple Ingredients, Big Flavor

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Published: 4/9/2023

Updated: 6/9/2023

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From my kitchen to yours, I’m thrilled to share a little piece of my heart: the Greek Orzo Salad. It’s more than just a dish; it’s a medley of memories, flavors, and love.

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Type of Cuisine:

Mediterranean

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Prep Time: 20 Minutes.

Total Time: 10 Minutes

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How Many Servings?

4-6 Servings

Table of Contents

As a devoted pasta lover and Mediterranean cuisine enthusiast, creating a dish that brings together big flavors with simple ingredients was a delight. That’s how this flavorful Greek Orzo Salad came to life. Perfect for picnics, BBQs, and other gatherings, this salad has become a favorite amongst my friends and family. It’s an easy, guilt-free dish that’s packed with satisfying flavors.

The beauty of this Greek Orzo Salad is its versatility. It’s great for meal prep – make it ahead and you’ve got a Mediterranean-inspired meal ready to brighten up your week. I’m truly proud to share this recipe with you, and I hope you’ll love it as much as I do!

Orzo: The Star of Greek Orzo Salad

Orzo, from the Italian word for ‘barley,’ is a type of pasta shaped much like a large grain of rice. Despite its grain-like shape, orzo is not a type of rice but is made from semolina, a type of coarse ground durum wheat. Its delightful, slightly chewy texture and its ability to soak up flavors make it an excellent ingredient for our flavorful Greek Orzo Salad. If you’ve never tried orzo before, you’re in for a treat!

Customizing Your Greek Orzo Salad:

This Salad is incredibly versatile. The original recipe is already bursting with flavors, but you can easily customize it to your liking. Want more protein? Grilled chicken pairs beautifully with the other ingredients, and garbanzo beans offer a vegetarian protein boost. If you love veggies, grilled vegetables like bell peppers, zucchini, or eggplant can add another layer of flavor. And don’t forget about herbs! While the recipe uses fresh mint and parsley, you could experiment with dill or basil for a unique twist.

Top Tips for Salad

Here are a few tips to ensure your Greek Orzo Salad turns out perfect:

  • Cook the Orzo Al Dente: It should be tender and fully cooked, but still have a bit of a chew to it.
  •  Rinse under cold water: Once cooked, drain the orzo and rinse under cold water to stop the cooking process and cool it down quickly.
  • Proportionate Vegetables: Cut your vegetables into small, bite-sized pieces for the perfect mix in every bite.
  • Go with Fresh Herbs in Your Greek Orzo Salad: Fresh herbs add a burst of freshness that complements the other flavors.
  • Make Ahead, Dress Later: To keep the Orzo Salad fresh and prevent it from getting soggy, add the dressing just before serving.
  • Extra Orzo pasta ? Freeze It!: If you end up cooking more orzo than you need for this salad, you can freeze the leftovers!

Pairing Your Greek Orzo Salad

The Greek Orzo Salad pairs well with a variety of main courses. It’s the perfect side for a flavorful Kofta Kabab, and seafood lovers will enjoy it with Panko-crusted Halibut. Vegetarians can pair it with a slice of Ricotta Peas Pie for a satisfying meal. And let’s not forget about the classic chicken – oven-baked chicken drumsticks or a juicy roasted chicken breast would be delightful partners for this salad.

Ingredient List
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Preparation

1.
Measured ingredients for Greek Orzo Salad including orzo pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh herbs. Large pot of boiling salted water with orzo pasta cooking until al dente.
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes. Once cooked, drain the orzo and rinse under cold water to stop the cooking process and cool it down quickly.
Mark as complete
2.
Freshly cut cherry tomatoes, diced cucumber, finely diced red onion, and sliced Kalamata olives for Greek Orzo Salad preparation.
While the orzo is cooking, prepare your vegetables. Cut the cherry tomatoes in half, dice the cucumber, finely dice the red onion, and slice the olives.
Mark as complete
3.
Ingredients combined in a small jar for Greek Orzo Salad dressing: olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Combine the cooked and cooled orzo, cherry tomatoes, cucumber, red onion, olives, crumbled feta cheese, fresh mint, and parsley in a large salad bowl.
In a small bowl/ jar make the dressing. Combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk until well mixed.
Mark as complete
4.
Freshly cut cherry tomatoes, diced cucumber, finely diced red onion, and sliced Kalamata olives for Greek Orzo Salad preparation.
In a small bowl, make the dressing. Combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk until well mixed.
Pour the dressing over the salad and toss until everything is well combined and coated in the dressing.
Mark as complete
5.
Bowl filled with colorful Greek Orzo Salad, showcasing the blend of orzo pasta, fresh vegetables, feta cheese, and tangy dressing.
Taste and adjust the seasoning if necessary. Depending on your preference, you might want to add a bit more salt, pepper, or lemon juice.
Ideally, let the salad sit in the fridge for at least an hour before serving. This will allow the flavors to meld together.
Enjoy your Greek Orzo Salad!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
1 1/2 cups orzo pasta
2 cups cherry tomatoes, halved
1 medium cucumber, diced
1 medium red onion, finely diced
1 1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
1 lemon, juiced
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste

Preparation

1
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes. Once cooked, drain the orzo and rinse under cold water to stop the cooking process and cool it down quickly.
2
While the orzo is cooking, prepare your vegetables. Cut the cherry tomatoes in half, dice the cucumber, finely dice the red onion, and slice the olives.
3
Combine the cooked and cooled orzo, cherry tomatoes, cucumber, red onion, olives, crumbled feta cheese, fresh mint, and parsley in a large salad bowl. In a small bowl/ jar make the dressing. Combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk until well mixed.
4
In a small bowl, make the dressing. Combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk until well mixed. Pour the dressing over the salad and toss until everything is well combined and coated in the dressing.
5
Taste and adjust the seasoning if necessary. Depending on your preference, you might want to add a bit more salt, pepper, or lemon juice. Ideally, let the salad sit in the fridge for at least an hour before serving. This will allow the flavors to meld together. Enjoy your Greek Orzo Salad!

Recipe Tips & Suggestions

Storage Tips:

Air-tight Containers: Store your Greek Orzo Salad in an air-tight container to keep it fresh. This will prevent any moisture loss and keep the ingredients crisp.

Separate Dressing: If you're making the salad in advance and plan to store it for a few days, it's best to store the dressing separately. This will prevent the salad from becoming soggy. Simply drizzle and mix in the dressing just before you serve.

Refrigeration: Keep the salad refrigerated if you're not consuming it immediately. It'll stay fresh for 3-4 days. If stored with dressing, consume within 1-2 days for optimal freshness.

Avoid Freezing: Freezing the salad can affect the texture of the ingredients, especially the vegetables. It's best to enjoy this salad fresh!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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