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Fresh Greek Orzo Salad Recipe Easy Zesty Lemon Herb Dressing

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A quick and easy Fresh Greek Orzo Salad with a zesty lemon herb dressing, combining tender orzo, crunchy veggies, and creamy feta for a vibrant and satisfying dish perfect for potlucks, picnics, or light dinners.

Ingredients

Scale
  • 1 ½ cups (about 270g) uncooked orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced (English cucumber preferred)
  • 1 small red bell pepper, diced
  • ½ cup Kalamata olives, pitted and halved
  • ¾ cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • ¼ cup fresh lemon juice (about 2 lemons)
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of orzo pasta and cook according to package instructions, usually about 8-10 minutes until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Drain well and transfer to a large mixing bowl.
  3. While the orzo cooks, halve 1 cup cherry tomatoes, dice 1 medium cucumber and 1 small red bell pepper, pit and halve ½ cup Kalamata olives, and finely chop 2 tablespoons parsley and 1 tablespoon oregano.
  4. In a small bowl, whisk together ¼ cup fresh lemon juice, ⅓ cup extra virgin olive oil, 1 tablespoon red wine vinegar, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust seasoning if needed.
  5. Add the chopped veggies and olives to the cooled orzo. Pour the lemon herb dressing over the top and toss gently to coat everything evenly.
  6. Fold in ¾ cup crumbled feta cheese carefully, so it melts into the salad without breaking apart too much.
  7. Let the salad chill in the refrigerator for at least 20 minutes before serving. Give it a gentle stir before plating.

Notes

Do not overcook the orzo to avoid mushy texture; rinse immediately with cold water to stop cooking. Use fresh lemon juice for best flavor. Fold in feta gently to keep creamy pockets. If salad seems dry after chilling, drizzle extra olive oil or lemon juice before serving.

Nutrition

Keywords: Greek salad, orzo salad, lemon herb dressing, easy salad, potluck recipe, Mediterranean salad, feta cheese salad, quick salad

Find it online: https://spoonette.com/fresh-greek-orzo-salad-recipe-easy-zesty-lemon-herb-dressing/