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Fresh Greek Orzo Salad Recipe with Easy Zesty Lemon Herb Vinaigrette

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A light and refreshing Greek orzo salad tossed with a bright and tangy lemon herb vinaigrette, perfect for quick lunches, picnics, or side dishes.

Ingredients

Scale
  • 1 1/2 cups (270g) dry orzo pasta
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 small red onion, finely chopped
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1/3 cup extra virgin olive oil
  • Juice of 2 medium lemons
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 1/2 cups (270g) dry orzo and cook uncovered for 8-10 minutes, stirring occasionally, until tender but still firm to the bite.
  2. Drain orzo in a fine mesh strainer and rinse under cold water to stop cooking and cool the pasta. Let it drain well for about 5 minutes.
  3. While the orzo cooks, dice 1 medium cucumber, halve 1 cup cherry tomatoes, slice 1/2 cup Kalamata olives, and finely chop 1 small red onion. Soak the onion in cold water for 5 minutes if you want less sharpness, then drain.
  4. In a small bowl or jar, whisk together 1/3 cup extra virgin olive oil, juice from 2 medium lemons, minced 2 garlic cloves, 1 teaspoon honey, and a pinch of salt and pepper.
  5. Stir in chopped fresh herbs: 1/4 cup parsley and 2 tablespoons oregano. Taste and adjust seasoning if needed.
  6. In a large bowl, combine the drained orzo, prepared vegetables, and 1 cup crumbled feta cheese.
  7. Pour the vinaigrette over everything and gently toss to coat evenly.
  8. Let the salad sit for 10-15 minutes to allow the flavors to meld.
  9. Taste the salad again and add more salt, pepper, or lemon juice if desired.
  10. Serve chilled or at room temperature.

Notes

Do not overcook the orzo to avoid mushiness. Rinse with cold water after draining to stop cooking and prevent clumping. Let the salad rest for 10-15 minutes after tossing to allow flavors to meld. Keep feta separate until just before serving if you prefer less saltiness or to avoid sogginess. For gluten-free, substitute orzo with quinoa or gluten-free pasta.

Nutrition

Keywords: Greek salad, orzo salad, lemon herb vinaigrette, easy salad, summer salad, Mediterranean, healthy salad, pasta salad

Find it online: https://pokirecipes.com/fresh-greek-orzo-salad-recipe-with-easy-zesty-lemon-herb-vinaigrette/