If you love the classic Greek flavor combination of cucumbers, dill, feta and kalamata olives then you will be as obsessed with this Greek orzo salad as I am. I made it this afternoon to go with some delicious little Greek turkey meatballs I was making and I found myself taking several (or many… it was definitely closer to many) “taste tests”, because I just couldn’t believe how fabulous it was. Its not that I thought it would not be good, but the ingredients are rather simple and I was very pleasantly surprised by how hearty and satisfying this colorful salad ending up turning out.
I will most definitely be making this more often.
Let’s get it started…
This star of this dish is the orzo. Orzo, or risoni, is a tiny little pasta shaped much like a large grain of rice and it is super versatile. I absolutely love it. It cooks up in 8 minutes and adds wonderful texture to soups, salads and a wide variety of side dishes. In addition to this Greek orzo salad, I love it in my sweet potato, kale and pancetta orzo dish and my toasted parmesan orzo. So many options with this adorable little carb.
Start by cooking 16 ounces of dry orzo according to the manufacturers directions. Typically, this means boiling 4-5 quarts of water, adding a big pinch of salt and boiling the orzo for around 8 minutes. Once the orzo is done, drain it and transfer it into a large bowl.
While the orzo is cooking, dice up 1 medium english cucumber and about 1/2 cup of red onion. My husband loves red onion, so I add 3/4 cup, but this is quite a bit. Anything between 1/2 and 3/4 cup will be good. Next, halve or quarter 8 ounces of cherry tomatoes (depending on how large they are), halve 1/3 cup of kalamata olives and crumble 1/2 cup of feta. Last, but not least, finely chop 1/4 cup of fresh parsley and 1/4 cup of fresh dill.
In addition to these “add ins”, you will need 1/4 cup of extra virgin olive oil, 1/4 cup of freshly squeezed lemon juice, 2 cloves of minced garlic and some salt and pepper to dress the orzo in.
As soon as you drain the orzo, transfer it into a large bowl and add 1/4 cup of olive oil, 1/4 cup of freshly squeezed lemon juice, minced garlic and a pinch of salt and pepper. Toss the orzo until all of the grains are separated and lightly dressed.
Add the other ingredients and mix until fully combined. I usually leave the kalamata olives on the side, so if someone wants them, they can add them in, but if you are not a fan of olives, you can still enjoy this tasty dish.
This Greek orzo salad is something else. It is hearty, yet super fresh and would definitely qualify as a side dish or a vegetarian main course. It pairs well with a nice crispy piece of roast chicken or some turkey meatballs. It is a fabulous base for a mediterranean bowl or side to a gyro.
I hope you make this fabulous side dish. You are going to love it…
Greek Orzo Salad
Ingredients
- 16 ounces orzo
- 1 english cucumber, diced small
- 1/2 cup red onion, diced small
- 8 ounces cherry tomatoes, quartered
- 1/2 cup feta, crumbled
- 1/3 cup kalamata olives, halved
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 garlic cloves, finely minced
- a pinch of salt and black pepper
Instructions
- Fill a large pot with 4-5 quarts of water and place over high heat
- Bring the water to a boil
- Add a large pinch of salt and 16 ounces of dry orzo into the boiling water
- Cook according to manufacturers directions (usually boiling for around 8 minutes)
- While the orzo is boiling, whisk together 1/4 cup of extra virgin olive oil, 1/4 cup of freshly squeezed lemon juice, 2 minced cloves of garlic and a pinch of salt and pepper in a large bowl and set aside
- Drain the cooked orzo and then transfer into the large bowl containing the olive oil and lemon juice dressing
- Toss the orzo until it is evenly coated in the dressing
- Add the diced english cucumber and red onion, 8 ounces of halved or quartered cherry tomatoes, 3 ounces of crumbled feta, 1/3 cup of halved kalamata olives and the finely copped parsley and dill
- Toss until all of the ingredients are combined
- Serve immediately or at room temperature
- Store in an airtight container in the refrigerator
