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–+ servings
greek orzo salad recipe tomatoes olives onions vinaigrette

Greek Orzo Salad

By Kimberly Killebrew
Quick and easy to make, packed full of wholesome ingredients, and bursting with flavor, this Greek Orzo Salad is sure to become a favorite!
5 from 8 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients
 
 

  • 1 1/2 cups uncooked orzo
  • 2 Roma tomatoes , seeded and diced
  • 1 cucumber , seeded and chopped
  • 1 small red onion , chopped
  • 1/2 cup sliced black olives , drained and thoroughly rinsed to prevent discoloration
  • 3/4 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • 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.
  • To prepare the vinaigrette, combine all ingredients in a bowl and whisk until emulsified.
  • 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.

Nutrition

Calories: 296kcalCarbohydrates: 35gProtein: 9gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 17mgSodium: 600mgPotassium: 283mgFiber: 3gSugar: 4gVitamin A: 530IUVitamin C: 9mgCalcium: 151mgIron: 2mg
Course Side Dish
Cuisine Greek
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