Description
Greek Orzo Salad – the perfect side dish for any meal! This Greek Orzo Salad recipe is easy, light and so refreshing!
Ingredients
Scale
- 2 cups uncooked orzo
- 4 cups water or broth
- 1/4 cup Greek vinaigrette*
- 2 cups kalamata olives, pitted
- 4oz feta cheese, crumbled (use dairy-free or regular feta)
- 2 cups cucumber, sliced and quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup red onions, diced
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons lemon zest, minced
Instructions
- Add water to a small/medium saucepan and bring to a boil.
- Add orzo and let cook 8-12 minutes or until cooked al dente. Drain. Rinse with cold water.
- Place rinsed/drained orzo into a large bowl.
- Add remaining ingredients. Stir to combine.
- Taste and add additional vinaigrette, salt, lemon zest or other ingredients – as desired.
Notes
- *Greek vinaigrette: you can use homemade Greek vinaigrette or store-bought – either will work! Feel free to add more or less, as desired. If you make this ahead of time or the salad sits out for a bit, just note that the you may need to add more as the orzo soaks up the liquid! You can also drizzle a bit of olive oil in there too if it starts to get a bit dry.
- Make ahead: you can definitely make this ahead of time, but as noted above, you may need to add quite a bit more vinaigrette as the orzo will soak up the liquid as it sits.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Protein: feel free to serve with some Grilled Chicken Breasts or Greek Turkey Meatballs if you want!