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Greek orzo salad
Description
Typically served cold, this is a great dish for a family picnic, a healthy snack, or as we did – a full dinner accompanied by marinated chicken thighs for a balanced meal.
Prep Time
20 minutes
Cook Time
10 minutes
Servings
10 Cups
Total Time
30 minutes
Ingredients
For the Salad:
- 1 & 1/4 cup dry orzo
- 1 cup crumbled feta cheese
- 1 medium English cucumber – diced (or half of a regular sized cucumber – diced)
- 1 package of grape tomatoes – halved
- 1/2 cup sliced red onion
- 3 Tbsp chopped fresh basil
- 3 Tbsp chopped fresh parsley
- 1/2 cup of Kalamata olives (or black olives)
For the Dressing:
- 1/3 cup olive oil
- 3 Tbsp fresh lemon juice
- 1 clove garlic – minced
- Salt and Pepper to taste
Cooking Instructions
- Cook the Orzo according to package directions to al dente. Rinse under cold water and drain well.
- In a small mixing bowl, whisk together the dressing ingredients. Season with salt and pepper, then set aside.
- Add the salad ingredients, including the cooked & drained orzo, to a large mixing bowl. Pour the dressing over top of the salad and toss well to mix.
- Serve.
Sides for this dish
- Proteins such as tuna, lemon pepper chicken, or shrimp.
- Bread and oil
- Picnic food items (grilled meats, fresh fruit, chips & dip, corn)
How to serve this dish
Best served cold. For more flavor, let marinate in the fridge for 1 hour before serving.
Notes
Best stored for a maximum of 3 days for best flavor and texture.
The feta and olives add sodium to this dish, be mindful of the amount of extra salt you add.
Substitutes for orzo could be penne, spiral, bowtie, or macaroni.