I 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.
GREEK ORZO SALAD
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
- 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.
- 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.
- 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.
- Store in the refrigerator, and serve the day of making.