🥙 Greek Orzo Salad

🍴 Ingredients (Serves 4–6)

🧄 Salad base:

• 1 ½ cups orzo pasta (uncooked)

• 1 small cucumber, diced

• 1 cup cherry tomatoes, halved

• ½ small red onion, finely chopped

• ½ cup Kalamata olives, pitted and halved

• ½ cup feta cheese, crumbled

• ½ red or yellow bell pepper, diced

  

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• ¼ cup fresh parsley, chopped

🍋 Dressing:

• ¼ cup extra virgin olive oil

• 2 Tbsp lemon juice (freshly squeezed)

• 1 tsp red wine vinegar

• 1 clove garlic, minced

• ½ tsp dried oregano

• Salt & pepper, to taste

👩‍🍳 Instructions

Step 1. Cook the orzo

1. Bring a pot of salted water to a boil.

2. Add orzo and cook according to package instructions (about 8–10 minutes) until al dente.

   

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3. Drain and rinse with cold water to stop cooking.

4. Toss with a drizzle of olive oil to prevent sticking.

Step 2. Make the dressing

1. In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.

2. Taste and adjust seasoning — you want it tangy and refreshing!

Step 3. Combine the salad

1. In a large bowl, combine orzo, cucumber, tomatoes, onion, olives, bell pepper, parsley, and feta.

2. Pour the dressing over the top and toss until everything is evenly coated.

Step 4. Chill & serve

• Refrigerate for 30 minutes before serving to let flavors meld.

• Serve cold or at room temperature.

🌿 Optional Add-Ins

• Protein: Add grilled chicken, shrimp, or chickpeas.

  

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• Greens: Mix in baby spinach or arugula.

• Crunch: Add toasted pine nuts or sunflower seeds.

🧺 Storage

• Keeps well in the fridge for up to 3 days.

• If making ahead, add feta just before serving to keep it fresh and creamy.

❤️ Why You’ll Love It

• Naturally vegetarian, and easily vegan (skip feta or use dairy-free cheese).

• Bursting with Mediterranean flavors — lemon, olive oil, oregano, and fresh veggies.

• Ready in under 20 minutes!