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Fresh Greek Orzo Salad with Zesty Lemon Herb Vinaigrette

Fresh Greek Orzo Salad - featured image
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A vibrant and refreshing Greek-inspired orzo salad tossed with fresh veggies, herbs, and a zesty lemon herb vinaigrette. Perfect for quick lunches, potlucks, or light dinners.

Ingredients

Scale
  • 1 cup (180 g) orzo pasta
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/2 cup (75 g) feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) fresh lemon juice
  • 1 tablespoon (15 ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water (about 4 quarts) to a boil. Add 1 cup (180 g) of orzo and cook according to package instructions, usually 8 to 10 minutes until al dente. Stir occasionally to prevent sticking. Taste just before draining to avoid mushiness.
  2. Drain the cooked orzo in a fine mesh strainer and rinse under cold water to stop cooking and cool it down. Shake gently to remove excess water.
  3. While the orzo cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley and dill. Pit and halve the Kalamata olives if needed.
  4. In a small bowl, whisk together 1/4 cup (60 ml) extra virgin olive oil, 3 tablespoons (45 ml) fresh lemon juice, 1 tablespoon (15 ml) red wine vinegar, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon dried oregano, and salt and pepper to taste until fully combined and slightly thickened.
  5. In a large bowl, combine the cooled orzo, cucumber, tomatoes, red onion, olives, chopped parsley, and dill. Pour the vinaigrette over the salad and gently toss to coat evenly.
  6. Sprinkle 1/2 cup (75 g) crumbled feta cheese on top and toss gently to distribute.
  7. Let the salad sit at room temperature for about 10 minutes to allow flavors to meld. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.

Notes

Cook orzo al dente to avoid mushiness. Rinse orzo under cold water immediately after cooking to stop cooking and prevent clumping. Let salad rest for 10 minutes before serving to allow flavors to meld. For make-ahead, keep feta and dressing separate until serving. Use freshly squeezed lemon juice for best flavor.

Nutrition

Keywords: Greek salad, orzo salad, lemon herb vinaigrette, easy salad, Mediterranean, quick lunch, healthy salad

Find it online: https://elvafood.com/fresh-greek-orzo-salad-recipe-easy-5-minute-lemon-herb-vinaigrette/