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Fresh Greek Orzo Salad with Feta and Olives

Fresh Greek Orzo Salad - featured image
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A bright, tangy, and refreshing Greek-inspired orzo salad tossed warm with lemon dressing, feta, olives, and fresh herbs. Perfect for summer meals, picnics, and easy weeknight dinners.

Ingredients

Scale
  • 1 cup (200g) orzo pasta
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon
  • 1 clove garlic, minced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 small red onion, thinly sliced (optional)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 cup (200g) orzo and cook for 8-10 minutes until just tender but still firm (al dente). Stir occasionally to prevent sticking.
  2. Drain orzo in a fine mesh strainer and rinse briefly under cold water to stop cooking. Shake off excess water.
  3. In a large mixing bowl, whisk together 3 tablespoons extra virgin olive oil, juice of 1 lemon, and minced garlic.
  4. Immediately add the warm orzo to the dressing and toss gently to coat each grain, allowing the orzo to soak up the flavors.
  5. Fold in 1 cup halved cherry tomatoes, 1 diced cucumber, 1/2 cup pitted Kalamata olives, and thinly sliced red onion if using.
  6. Sprinkle 2 tablespoons chopped fresh parsley and 2 tablespoons chopped fresh mint over the salad. Season with flaky sea salt and freshly cracked black pepper to taste. Toss gently again.
  7. Just before serving, crumble 1/2 cup creamy feta cheese over the top and give the salad a light final toss.
  8. Serve immediately or cover and chill for up to 2 hours to let flavors meld. If chilled, bring to room temperature about 20 minutes before serving.

Notes

Toss the orzo while warm with the dressing to prevent clumping and to allow the pasta to absorb flavors. Avoid overcooking orzo to keep it al dente and prevent mushiness. Add feta just before serving for best texture. Thinly slice onions or soak briefly in cold water to mellow their bite. Salad can be served immediately or chilled for up to 2 hours. Leftovers keep well refrigerated for up to 3 days; refresh with lemon juice and olive oil before serving.

Nutrition

Keywords: Greek salad, orzo salad, feta cheese, kalamata olives, summer salad, easy salad recipe, Mediterranean flavors, healthy salad

Find it online: https://spoonette.com/fresh-greek-orzo-salad-with-feta-and-olives-easy-recipe-for-summer/