Description
A refreshing and vibrant Greek Orzo Salad featuring tender orzo pasta tossed with crisp cucumbers, juicy cherry tomatoes, protein-rich chickpeas, creamy feta cheese, Kalamata olives, and fresh herbs. Perfectly dressed with a tangy blend of red wine vinegar, lemon juice, oregano, and sea salt, this salad is an ideal light meal or side dish for Mediterranean-inspired menus.
Ingredients
Scale
Pasta
- 1½ cups dry orzo pasta
Vegetables & Legumes
- 2 Persian cucumbers, halved vertically and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained and rinsed
- â…“ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
Dairy
- 4 ounces feta cheese, cut into ¼-inch cubes
Herbs & Seasonings
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper, to taste
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook until slightly past al dente, approximately 7–8 minutes. Drain the orzo and toss it with a drizzle of olive oil to prevent sticking. Spread the pasta out on a baking sheet to cool completely.
- Prepare Dressing: In a small bowl, whisk together red wine vinegar, fresh lemon juice, dried oregano, and sea salt until well combined to create the Greek salad dressing.
- Combine Ingredients: In a large mixing bowl, combine the cooled orzo, sliced cucumbers, halved cherry tomatoes, cooked chickpeas, feta cubes, thinly sliced red onion, and pitted Kalamata olives.
- Toss with Dressing: Drizzle the prepared dressing over the salad mixture. Add half of the fresh basil and/or mint leaves. Season with freshly ground black pepper to taste, then gently toss everything together until evenly coated.
- Garnish and Serve: Garnish the salad with the remaining fresh herbs. Serve immediately or chill in the refrigerator before serving for a cooler salad experience.
Notes
- Cooling the orzo on a baking sheet after cooking prevents clumping and helps it absorb the dressing better.
- You can substitute fresh oregano for dried if available, adjusting quantity to taste.
- For a vegan version, omit feta cheese or replace with a plant-based cheese alternative.
- This salad can be made a few hours ahead and refrigerated; just toss again before serving.
- Add a splash of good-quality olive oil to the dressing for extra richness if desired.
