Greek Orzo Salad
Prep time
Cook time
Total time
Serves: 4
  • 1½ cups uncooked orzo
  • 2 Roma tomatoes, seeded and diced
  • 1 cucumber, seeded and chopped
  • 1 small red onion, chopped
  • ½ cup sliced black olives (drained and thoroughly rinsed to prevent discoloration)
  • ¾ cup diced feta cheese
  • For the Vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. To prepare the orzo, bring a pot of water to a boil, add some salt, a teaspoon of olive oil, and the orzo and cook until al dente, 8-10 minutes. Drain, rinse and drain thoroughly. Let cool completely.
  2. To prepare the vinaigrette, combine all ingredients in a bowl and whisk until emulsified.
  3. Place the cooled orzo in a large mixing bowl and add all remaining ingredients. Gently stir to combine. Pour over the vinaigrette and gently stir to combine. Refrigerate or at least 30 minutes before serving.
Recipe by The Daring Gourmet at