Greek Orzo Salad with Feta

4.17 from 6 votes

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 Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: Greek

Keyword: Greek orzo salad

Servings:

Author: Lee Funke

Ingredients

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

Dressing

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

Instructions

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.
Next, bring a pot of salted water to a boil and cook the orzo until it is al dente.
Strain the orzo, rinse with cold water, and set aside.
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.
Pour the cucumbers and tomatoes into a sieve and discard the excess liquid.
Add the cucumbers, tomatoes, and orzo to the bowl with the rest of the salad ingredients and gently mix all of the ingredients together.
Finally, add the olive oil, apple cider vinegar, lemon juice, salt and pepper to a small bowl and whisk them together.
Pour the dressing over the orzo salad and mix until all of the ingredients are covered in dressing. Serve immediately.

Video

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