Refreshing Greek Orzo Salad With Feta Recipe for Summer

There’s something about Greek Orzo Salad with Feta that just screams summer, doesn’t it? Picture this: vibrant colors dancing in a bowl, the refreshing aroma of herbs filling the air, and a taste that transports you straight to a sunny Mediterranean terrace. Each bite is like a mini-vacation for your taste buds, with the creamy feta mingling perfectly with the zesty lemon and crunchy vegetables. You can almost hear the waves lapping at the shore!

Now, I have to confess: my love affair with Greek Orzo Salad with Feta began during a sun-soaked picnic with friends. We all brought dishes to share, and this bright beauty stole the show. It was as if my friend had summoned the essence of summer into her salad. The laughter, delicious food, and sunshine made it a day I’ll never forget. So grab your fork (or spoon if you’re feeling rebellious) because we’re about to dive into making this delightful dish!

I remember the first time I made Greek Orzo Salad with Feta; my family polished off an entire bowl in minutes!

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Orzo Pasta: A small rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
• Feta Cheese: Crumbled feta adds creaminess and saltiness; opt for high-quality Greek feta for best results.
• Cucumber: Fresh and crisp, cucumber provides crunch; choose firm ones for optimal texture.
• Cherry Tomatoes: Juicy and sweet; they add vibrant color and burst in your mouth when you bite into them.
• Red Onion: Thinly sliced red onion gives a mild yet sharp flavor that enhances every bite.
• Olive Oil: Extra virgin olive oil is ideal for its rich taste; it brings everything together seamlessly.
• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors; bottled juice doesn’t hold a candle to fresh!
• Fresh Herbs (Parsley & Dill): These herbs add freshness; chop them finely for maximum impact in every forkful.
• Salt & Pepper: Essential for seasoning; adjust to taste depending on your preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Orzo Pasta: Bring salted water to a boil in a large pot and add orzo pasta. Cook until al dente according to package instructions, usually around 8-10 minutes.

Prepare the Vegetables: While the pasta cooks, chop your cucumber, cherry tomatoes, red onion, and fresh herbs. Aim for bite-sized pieces so everything blends perfectly.

Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified. This dressing is where the magic happens—don’t skimp on flavor!

Toss Everything Together: Drain the cooked orzo and rinse under cold water to stop cooking. In a large bowl, combine orzo with chopped veggies, feta cheese, and dressing. Toss gently.

Chill Before Serving: Let your salad sit in the fridge for at least 30 minutes before serving. This allows all those fabulous flavors to mingle together—trust me on this one!

Enjoy this delightful salad as an appetizer at your next gathering or simply as a refreshing side during dinner.

This Greek Orzo Salad with Feta is not just food; it’s an experience! Whether you’re enjoying it on your patio or at a backyard barbecue surrounded by friends, each forkful will remind you of sunny days ahead!

Perfecting the Cooking Process

Start by cooking the orzo according to package instructions. While the pasta cooks, chop your veggies and prepare the dressing. This multitasking approach ensures everything is fresh and ready at the same time.

Add Your Touch

Feel free to swap out ingredients based on your preferences. Try adding grilled chicken for protein or olives for an extra salty kick. Customize the dressing with lemon zest for a zesty twist!

Storing & Reheating

Store leftover Greek Orzo Salad in an airtight container in the fridge for up to three days. Serve it cold; there’s no need to reheat, as it’s delicious straight from the refrigerator.

Cooking this salad always reminds me of my Aunt Maria’s summer picnics, where we gathered around her table filled with laughter and stories. The salad was devoured every time!

FAQ

What types of vegetables work best in Greek Orzo Salad with Feta?

Bell peppers, cucumbers, tomatoes, and red onions add great crunch and flavor.

Can I make Greek Orzo Salad ahead of time?

Absolutely! It tastes even better after sitting in the fridge for a few hours.

Is there a gluten-free option for Greek Orzo Salad?

Yes! Substitute traditional orzo with gluten-free pasta made from rice or quinoa.

Print

Greek Orzo Salad with Feta

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• Author: Teprod
• Total Time: 25 minutes
• Yield: Serves 6

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Description

Greek Orzo Salad with Feta is a vibrant and refreshing dish that perfectly captures the essence of summer. Bursting with colorful vegetables, zesty lemon, and creamy feta cheese, this salad is not just a meal—it’s a celebration on your plate.

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Ingredients

Scale 1x2x3x

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon (about 2 tbsp)
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

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Instructions

1. 1. Cook orzo pasta in salted boiling water according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water.
2. 2. While the pasta cooks, chop cherry tomatoes, cucumber, red onion, and fresh herbs into bite-sized pieces.
3. 3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
4. 4. In a large bowl, combine cooked orzo with chopped vegetables and feta cheese. Pour dressing over and toss gently to mix.
5. 5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (approximately 175g)
• Calories: 280
• Sugar: 3g
• Sodium: 390mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 15mg

Keywords: Feel free to customize by adding grilled chicken for protein or olives for an extra salty kick. For added zest, incorporate lemon zest into the dressing. Store leftovers in an airtight container in the fridge for up to three days; no need to reheat—serve cold.