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Greek Orzo Salad

A fresh and tangy salad featuring orzo, cherry tomatoes, cucumber, red onion, olives, and feta, dressed with a zesty olive oil and red wine vinegar dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 people
Course: Salad
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Dressing
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ lemon lemon juice
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
Salad
  • 1 ½ cups orzo uncooked, regular or whole wheat
  • 2 cups cherry tomatoes halved
  • 1 cucumber cucumber sliced into half-moons
  • ½ red onion red onion thinly sliced
  • ½ cup olives
  • ¾ cup feta cheese crumbled

Method
 

  1. Cook the orzo according to package instructions until al dente. Drain and set aside.
  2. Dice the cherry tomatoes, cucumber, and red onion. Slice the olives.
  3. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, and olives.
  4. Combine the dressing ingredients in a jar and shake well. Pour over the salad, toss to combine, then top with crumbled feta cheese.

Notes

For added protein, consider including grilled chicken or a sprinkle of chickpeas.