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Home » Food » By Country or Region » Western Europe » Greece » Greek Orzo Salad

Greek Orzo Salad

August 25, 2014 by Kimberly Killebrew · 4 Comments

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Greek orzo salad recipe feta cheese olives cucumber red onion vinaigrette healthy

You can never have too many good pasta salad recipes and this one is goooood.  Quick and easy to make, packed full of wholesome ingredients, and bursting with flavor!

If you haven’t had orzo before, it’s time to try it.  Orzo is the Italian word for barley and is called such because it’s pasta that’s shaped like a large grain kernel.  It’s very versatile and is commonly used in soups, pilafs, casseroles and, like in this recipe, salads.  It’s a fun pasta to work with and you can find it in virtually every grocery store.  Look towards the top shelf, it usually comes in boxes.

Greek Orzo Salad 9

You prepare it like any other pasta:  Boil it for 8-10 minutes in salted water until al dente.  We’re also going to add a little olive oil to the water while it’s cooking to make extra sure the orzo is nice and slick and doesn’t stick together later on.   Then drain and rinse for the salad.  Let it cool completely.

Greek Orzo Salad 6

Chop up the veggies and the fresh herbs.

Greek Orzo Salad 5

Place the cooled orzo in a large mixing bowl along with the veggies, sliced olives, and feta cheese.  Gently stir to combine.

Greek Orzo Salad 8

Add all the ingredients for the vinaigrette in a bowl and whisk until emulsified.  Pour the vinaigrette over the salad and gently stir to combine.  Refrigerate for at least 30 minutes before serving.

Greek Orzo Salad 7

Enjoy!

Greek orzo salad recipe feta cheese olives cucumber red onion vinaigrette healthy

Greek Orzo Salad
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
: Kimberly Killebrew, www.daringgourmet.com
Serves: 4
Ingredients
  • 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
Instructions
  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.
3.2.2708

 

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4 Comments →

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4 Responses

  1. Cali says

    August 26, 2014 at 5:09 am

    Love using orzo, will try this quick salad. Thanks so much.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 26, 2014 at 7:55 am

      Awesome, Cali! Enjoy!

      Reply
  2. chilliandmint says

    August 25, 2014 at 2:25 pm

    Delicious. It has all the things I adore and I am also particularly fond of orzo. The perfect quick lunch or supper.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 25, 2014 at 6:17 pm

      Indeed, chilliandmint, orzo is such a fun pasta to work with!

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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