Greek orzo salad

Greek Orzo Salad with Feta

Make this fresh and delicious Greek Orzo Salad with feta cheese for an easy lunch idea! Serve it next to a chicken breast or salmon filet for a complete meal.

Prep: 15 minutesCook: 15 minutesTotal: 30 minutes
Fat 25 Carbs 29 Protein 10
Yield 6-8 1x


Greek Orzo Salad

  • 1 cup orzo, uncooked 
  • 3 cups English cucumbers, thinly sliced into half-moons (normal cucumber works too!)
  • 1-pint cherry tomatoes, halved
  • 1/8 teaspoon salt
  • 1/2 red onion, finely sliced
  • 1 large red pepper, diced
  • 1 cup kalamata olives, pitted and halved
  • 8-oz. block feta cheese, crumbled 
  • 1/3 cup chopped fresh mint, lightly packed
  • ¼ cup chopped parsley 


  • ¼ cup olive oil 
  • 2 tablespoons lemon juice 
  • 1 tablespoon apple cider vinegar
  • ⅛ teaspoon salt 
  • ⅛ teaspoon pepper


  1. Begin by placing cucumbers and cherry tomatoes in a bowl and sprinkling them with salt. Mix well and let them sit for at least 15 minutes to draw out excess liquid. Set aside.
  2. Next, bring a pot of salted water to a boil and cook the orzo until it is al dente. 
  3. Strain the orzo, rinse with cold water, and set aside. 
  4. While the cucumbers and tomatoes are soaking, add the red onion, red pepper, olives, feta, fresh mint, and fresh parsley in a large bowl. Set aside. 
  5. Pour the cucumbers and tomatoes into a sieve and discard the excess liquid. 
  6. Add the cucumbers, tomatoes, and orzo to the bowl with the rest of the salad ingredients and gently mix all of the ingredients together.
  7. Finally, add the olive oil, apple cider vinegar, lemon juice, salt and pepper to a small bowl and whisk them together. 
  8. Pour the dressing over the orzo salad and mix until all of the ingredients are covered in dressing. Serve immediately.

Nutrition Facts

Serving Size: 1/8 Calories: 400 Sugar: 3 Fat: 25 Carbohydrates: 29 Fiber: 2 Protein: 10
Author: Lee FunkeCategory: SaladMethod: Stove-TopCuisine: Greek

Keywords: Greek orzo salad