Print

Greek Orzo Salad with Feta Lemon Herb Vinaigrette

Greek Orzo Salad - featured image
Print Recipe

A quick and flavorful Greek Orzo Salad with a tangy feta lemon herb vinaigrette, perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 3/4 cup dry orzo pasta (about 130g)
  • 1/2 medium cucumber (about 100g), chopped
  • 1 cup cherry tomatoes (about 150g), halved or quartered
  • 1/4 cup Kalamata olives (about 30g), roughly chopped
  • 2 tablespoons finely diced red onion
  • 1/2 cup crumbled feta cheese (about 75g)
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Stir occasionally to prevent sticking. Drain well in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Set aside to drain fully.
  2. While the orzo cooks, chop the cucumber into small cubes (about 1/2 inch), halve or quarter the cherry tomatoes depending on size, finely dice the red onion, roughly chop the Kalamata olives, and chop the parsley. Crumble the feta cheese if not pre-crumbled.
  3. In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined and slightly thickened.
  4. In a large bowl, combine the drained orzo, cucumber, tomatoes, olives, red onion, and parsley. Pour the vinaigrette over the salad and toss gently to coat everything evenly.
  5. Gently fold in the crumbled feta, trying not to break it up too much. Taste and adjust seasoning with a little more salt, pepper, or lemon juice if needed.
  6. Serve immediately at room temperature or cover and chill in the fridge for an hour to let the flavors meld—both ways are delicious. If chilling, stir gently before serving.

Notes

Rinse the orzo after cooking to stop cooking and remove excess starch to prevent mushiness. Use fresh lemon juice for best flavor. Make the vinaigrette ahead and let it sit for 10-15 minutes to meld flavors. Fold in feta gently to keep chunks intact. Flavors improve after chilling overnight. Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: Greek Orzo Salad, Feta Lemon Herb Vinaigrette, quick salad, Mediterranean salad, easy weeknight dinner, orzo pasta salad

Find it online: https://daintydine.com/greek-orzo-salad-with-feta-lemon-herb-vinaigrette-easy-recipe-for-busy-weeknights/