Description
A refreshing and vibrant Greek Orzo Salad combining tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, protein-rich chickpeas, tangy feta, and Kalamata olives. Tossed in a zesty homemade Greek dressing and fresh herbs, this salad is perfect for a light lunch or a delightful side dish.
Ingredients
Scale
Salad
- 1½ cups dry orzo pasta
- 2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained, and rinsed
- 4 ounces feta cheese, cut into ¼-inch cubes
- â…“ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper, to taste
Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
- 2 tablespoons olive oil (assumed for dressing; added based on common recipe practice)
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook until slightly past al dente, about 7-8 minutes. Drain well and toss with a bit of olive oil to prevent sticking. Spread the orzo on a baking sheet to cool completely before combining with other ingredients.
- Prepare the Dressing: In a small bowl, whisk together red wine vinegar, fresh lemon juice, dried oregano, sea salt, and olive oil until emulsified to create a bright and tangy Greek salad dressing.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo, sliced cucumbers, halved cherry tomatoes, chickpeas, cubed feta cheese, sliced red onion, and Kalamata olives. Drizzle the dressing over the salad. Add half the fresh basil and/or mint leaves along with freshly ground black pepper to taste. Gently toss everything until well coated.
- Garnish and Serve: Transfer the salad to a serving dish or divide into individual bowls. Garnish with the remaining fresh herbs for extra color and flavor. Serve immediately or chill briefly for a cold, refreshing dish.
Notes
- For best flavor, allow the salad to chill for 30 minutes in the refrigerator before serving, so the dressing can meld with the ingredients.
- If Persian cucumbers are unavailable, use English cucumbers as a substitute.
- Feel free to add other fresh herbs like dill or parsley for variation.
- This salad can be made vegan by omitting the feta cheese or substituting it with a plant-based alternative.
- Leftovers keep well covered in the refrigerator for up to 2 days.
