Mediterranean Orzo Salad
This Mediterranean orzo salad recipe is easy, fresh, healthy, and quick! It's bursting with fabulous Greek flavors and makes a nutritious side dish or light meal.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: Mediterranean
Keyword: Greek orzo salad, Mediterranean orzo salad
Servings: 4
- 1 cup uncooked orzo
- 1 (10 ounce) package little tomatoes (grape or cherry) cut into halves
- 3-4 mini cucumbers (or 1/2 English cucumber) chopped
- 1/2 cup crumbled feta
- 1/4 cup Kalamata olives pitted & cut into halves
- 1-2 tablespoons chopped red onion
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
- 1-2 tablespoons red wine vinegar
- Salt & pepper to taste
- For garnish: fresh parsley optional, to taste
Boil a large salted pot of water and cook the orzo al dente according to package directions. Drain and rinse with cold water.
Meanwhile, prep your other ingredients.
Once the orzo has cooled, add all ingredients to a large bowl. I suggest starting with 1 tablespoon red wine vinegar, tossing the salad, then adding more if needed. Season with salt & pepper as needed (I am generous with both). Garnish with fresh parsley if using.
- Serves 2-4 depending on how much people eat.
- Feel free to eyeball the ingredients such as the olives and onion.
- You can replace the red wine vinegar with fresh lemon juice if you prefer.
- Crumbled feta works but I've also used those little feta cubes packed in olive oil & fresh herbs.
- This recipe can also be found in chapter 7 of the Salt & Lavender: Everyday Essentials cookbook.
Calories: 284kcal | Carbohydrates: 34g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 352mg | Potassium: 322mg | Fiber: 2g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 18mg | Calcium: 122mg | Iron: 1mg