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Fresh Greek Orzo Salad with Feta and Kalamata Olives

Greek Orzo Salad - featured image
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A bright and hearty Greek-inspired orzo salad featuring salty Kalamata olives, creamy feta, fresh veggies, and a zesty homemade dressing. Perfect for a quick, healthy meal or a colorful side dish.

Ingredients

Scale
  • 1 ½ cups dry orzo pasta (about 270g)
  • ½ cup Kalamata olives, pitted and halved
  • ¾ cup feta cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • ⅓ cup extra virgin olive oil (80ml)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of dry orzo and cook for 8-10 minutes until al dente (tender but with a slight bite). Stir occasionally to prevent sticking. Drain in a colander and rinse briefly with cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. In a small bowl, whisk together ⅓ cup (80ml) extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 tablespoon chopped fresh oregano (or 1 teaspoon dried), and a pinch of salt and pepper. Taste and adjust acidity or seasoning as needed.
  3. Halve 1 cup cherry tomatoes, dice 1 medium cucumber, finely chop ¼ cup red onion, and chop 2 tablespoons fresh parsley. Set aside.
  4. In a large bowl, combine the cooked and cooled orzo, chopped veggies, ½ cup pitted and halved Kalamata olives, and ¾ cup crumbled feta cheese.
  5. Pour the dressing over the salad and gently toss to combine, making sure everything is evenly coated. Be careful not to crush the feta too much.
  6. Let the salad sit for at least 15 minutes at room temperature to allow flavors to meld. You can also chill it for 30 minutes for a cooler option. Before serving, give it a gentle stir and adjust seasoning if needed.

Notes

Cook orzo until al dente to avoid mushy texture. Rinse with cold water to stop cooking and cool pasta. Toss salad gently to preserve feta texture. Let salad rest for flavors to meld; add extra olive oil or lemon juice if dry. Salt pasta water to season orzo from within.

Nutrition

Keywords: Greek orzo salad, feta, kalamata olives, pasta salad, Mediterranean salad, healthy salad, easy salad recipe, summer salad

Find it online: https://forkifyfun.com/fresh-greek-orzo-salad-with-feta-and-kalamata-olives-easy-healthy-recipe/