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a bowl of orzo with cucumber, tomatoes, olives, feta cheese, and parsley.
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5 from 15 votes

Greek Orzo Salad

Course Kid Friendly, Side Dish
Cuisine American
Diet Low Calorie, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Calories 347kcal
Author Tracy

Ingredients

  • 1/2 lb orzo or 4 cups cooked
  • 10 oz cherry tomatoes halved, approximately 1 1/2 cups
  • 3.8 oz sliced black olives approximately 1/2 cup
  • 1 large english cucumber peeled and chopped, 1 1/2 cups
  • 1/2 red onion diced, approximately 1/2 - 3/4 cup
  • 6 oz feta cheese
  • 1/4 cup fresh parsley chopped

Dressing

  • 1/4 cup extra virgin olive oil the good stuff
  • 1/4 cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 cloves fresh garlic minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried oregano

Instructions

  • Bring a medium sized pot of salted water to a boil. Add orzo and let boil for 9 minutes.
  • Meanwhile, prep tomatoes, olives, cucumbers, and onion and add it all to a large bowl.
  • Create dressing by adding oil, lemon juice, garlic, oregano, salt, and pepper to a dish (like a spouted pyrek) and whisk vigerously with a fork.
  • Once the orzo is done, drain and add to large bowl with veggies.
  • Mix well and then add dressing. Mix well again. Top with fresh parsley and feta and give a final mix.
  • Serve immediately, or store in fridge until ready to serve.

Video

Notes

Make-Ahead
Dressing: You can make this dressing 4 days ahead of time and store it in the fridge. 
Salad: Make the fully assembled salad 4-5 hours before serving and store in the fridge. If making overnight, prepare it all except the fresh parsley and feta. Add that either before serving or a few hours before serving.  Prep the orzo and veggies 2-3 days in advance. 
Substitutions
Orzo: Use your favorite pasta!  Just be sure to read the cooking instructions/time for whatever pasta/noodle you use.  
Olives: Use chopped, or whole kalamata olives. 
Tomatoes: Use grape or any of your other favorites. 
Cucumber:  You can use any, but we prefer ones with smaller seeds and firmer flesh like English and Japanese Cucumbers.  
Apple Cider Vinegar: You can also use red wine or white wine vinegar or unseasoned rice vinegar. To use white vinegar, add another tablespoon of lemon juice. 
Herbs
Garlic: Use 1/2 teaspoon garlic powder.
Oregano: Use 1 teaspoon of fresh minced oregano in place of the 1 tablespoon of dried.
Parsley: Use 4 teaspoon dried, but we recommend using fresh for the best flavor.

Nutrition

Calories: 347kcal | Carbohydrates: 36g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 808mg | Potassium: 337mg | Fiber: 3g | Sugar: 4g | Vitamin A: 691IU | Vitamin C: 20mg | Calcium: 184mg | Iron: 2mg