Greek orzo salad


Greek orzo saladI recently posted this recipe for Greek chicken kebabs, and as yummy as they sounded, you were probably thinking, “What should I serve with those kebabs?” Not to worry. Today’s post will provide you with just the answer: Greek orzo salad.

I made this recipe alongside the Greek chicken kebabs and they were the perfect combination. You basically create a Greek salad, but instead of using salad, you use orzo. The vegetables are crisp, the feta is salty, and the dressing provides a bit of lemon to pull the whole thing together.

Kalí óreksi!

Servings: 6


1/3 cup olive oil
3 tablespoons fresh lemon juice
1 clove garlic, minced
Salt and freshly ground black pepper

1¼ cups (8 ounces) dry orzo
1 cup (5 ounces) crumbled feta
1 medium English cucumber, diced
1 (10.5 ounces) package grape tomatoes, halved
½ cup sliced kalamata olives or ¾ cup sliced black olives
½ cup chopped red onion
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley


  1. Mix together the olive oil, lemon juice, and garlic in a bowl. Season with salt and pepper to taste (Don’t add too much salt because the feta and kalamata olives are pretty salty). Set aside.
  2. Cook orzo according to the directions listed on the package. Drain and let cool for about 5 minutes. Don’t worry if it starts to clump together—the dressing will alleviate it.
  3. Add all of the salad ingredients, including cooked orzo, to a large bowl and toss together.
    Pour the dressing over the top of the mixture and toss evenly to coat.
  4. Store in the refrigerator, and serve the day of making.

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