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Greek Orzo Salad Ideas

Greek Orzo Salad Ideas

Fresh, zesty orzo salad loaded with tomatoes, cucumber, olives, and feta, tossed in a bright lemon-oregano vinaigrette. Perfect for picnics, potlucks, or make-ahead lunches.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 12 oz dry orzo pasta cook to al dente
  • 2 cup cherry tomatoes, halved
  • 1.5 cup diced cucumber
  • 0.5 cup finely chopped red onion
  • 0.75 cup sliced pitted Kalamata olives
  • 6 oz crumbled feta cheese
  • 0.5 cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 0.33 cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 2 tsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp kosher salt more to taste
  • 0.5 tsp black pepper

Instructions

Preparation Steps

  • Boil orzo in well-salted water until al dente, 8–9 minutes. Drain, rinse briefly to cool, and drain again.
  • Whisk olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper until emulsified.
  • Combine cooled orzo, tomatoes, cucumber, red onion, olives, parsley, and dill in a large bowl.
  • Pour the dressing over the salad and toss gently to coat. Fold in the feta.
  • Taste and adjust seasoning. Chill 20–30 minutes or serve at room temperature.

Notes

Variation: Add roasted red peppers, chickpeas, or swap dill for mint. For extra protein, top with grilled chicken or shrimp. Storage: Refrigerate up to 3–4 days; refresh with a squeeze of lemon and a splash of oil before serving.
This recipe is an original creation inspired by classic Greek Orzo Salad Ideas flavors. All ingredient ratios and instructions are independently developed.