Zesty Greek Orzo Salad Recipe for Vibrant Summer Gatherings
This Greek orzo salad recipe features vibrant ingredients perfect for summer gatherings.
Equipment
- - Large pot
- Mixing bowl
- Whisk
Ingredients
For the Salad
- 1 cup dry orzo pasta
- 2 medium Persian cucumbers Regular cucumbers can substitute
- 1 cup cherry tomatoes Any ripe fresh tomatoes will work
- 1 cup cooked chickpeas White beans can be used as an alternative
- 1 cup feta cheese Goat cheese can be swapped
- 1/2 medium red onion Soaking in water helps lessen intensity
- 1/2 cup kalamata olives Green olives are milder
- 1/4 cup fresh basil Use mint as an alternative
For the Dressing
- 1/4 cup Greek salad dressing Store-bought or homemade
- 2 tablespoons red wine vinegar Apple cider vinegar is a substitute
- 2 tablespoons fresh lemon juice Use more vinegar if lemon juice is unavailable
- 1 teaspoon oregano Fresh oregano enhances flavor
- 1 teaspoon sea salt Adjust according to taste
Seasoning
- 1 teaspoon freshly ground black pepper White pepper can replace it
Instructions
How to Make Greek Orzo Salad
- Bring a large pot of salted water to a rolling boil. Add the dry orzo and cook until slightly past al dente, about 8 minutes. Drain, then toss with a drizzle of olive oil to prevent sticking.
- In a bowl, whisk together red wine vinegar, fresh lemon juice, dried oregano, and sea salt.
- In a large mixing bowl, combine your cooled orzo, chopped cucumbers, halved cherry tomatoes, cooked chickpeas, crumbled feta, finely diced red onion, and kalamata olives.
- Drizzle the prepared dressing over the mixed ingredients. Gently toss everything together.
- Sprinkle the remaining herbs on top, along with freshly ground black pepper. Serve at room temperature or chilled.
Notes
Add toasted pine nuts for an extra burst of flavor. Cool the orzo completely before combining with fresh veggies.