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Greek Orzo Salad with Cucumber, Feta & Kalamata Olives Recipe, easy Greek Orzo Salad recipe, homemade Greek Orzo Salad with Feta, best Greek Orzo Salad recipe, how to make Greek Orzo Salad
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Greek Orzo Salad with Cucumber, Feta & Kalamata Olives Recipe

This refreshing Greek Orzo Salad with Cucumber, Feta & Kalamata Olives is the perfect light lunch or side dish. Packed with briny olives, creamy feta, crisp cucumber, and tender orzo, it comes together in just 20 minutes for a taste of the Mediterranean.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Lunch
Cuisine: Greek, Mediterranean
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 1 ½ cups uncooked orzo pasta
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup red onion, finely diced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh dill, chopped
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 clove garlic, minced

Instructions

  • Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool. Set aside.
  • Prepare the vegetables: While the orzo cooks, dice the cucumber, halve the cherry tomatoes, slice the Kalamata olives, and finely dice the red onion. Place all the prepared vegetables in a large mixing bowl.
  • Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, black pepper, and minced garlic until well combined.
  • Combine the salad: Add the cooled orzo to the bowl with the vegetables. Pour the dressing over the top and toss gently to combine. Sprinkle the crumbled feta cheese, chopped parsley, and dill over the salad. Toss again until everything is evenly coated.
  • Chill and serve: For best results, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

Pro Tips: Rinse the orzo under cold water after cooking to stop the cooking process and prevent clumping. For the best flavor, let the salad chill for at least 30 minutes before serving. If you prefer a tangier dressing, add an extra teaspoon of red wine vinegar. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may absorb some of the dressing, so give it a good stir before serving. Variations: Add diced bell peppers for extra crunch, or swap the feta for goat cheese for a different flavor profile. For a protein boost, toss in some grilled chicken or chickpeas.