Orzo Salad with Feta
This Orzo Salad with Feta is bursting with Greek salad-inspired flavors — crisp cucumbers, juicy tomatoes, Kalamata olives, and creamy Feta, all tossed in a bright lemon-oregano vinaigrette. It comes together in just 30 minutes and works perfectly as a meatless lunch, easy side dish, or summer cookout staple.
Servings: 6 servings
Ingredients
- 1½ cups dried orzo pasta
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ cup freshly squeezed lemon juice (approximately 1 lemon)
- 1 teaspoon honey
- 1 large garlic clove , minced or pressed
- 1 teaspoon dried Greek oregano
- 1 cup diced English cucumber (no need to peel)
- 1½ cups halved cherry tomatoes
- ¾ cup diced red onion
- 12 ounce jar marinated artichoke hearts , drained and roughly chopped
- 1 cup halved kalamata olives
- ¼ cup chopped flat leaf parsley
- 1 cup crumbled Greek Feta (see Note 1)
- kosher salt and freshly-ground black pepper
Instructions
- Cook orzo in salted boiling water to "al dente" according to package directions. Pour into a colander and rinse with cool water, draining the pasta well.
- Pour olive oil, lemon juice, vinegar, honey, garlic, oregano, ¼ teaspoon kosher salt and ½ teaspoon black pepper into a lidded jar. Shake vigorously to combine. (Alternatively, combine all the dressing ingredients except the olive oil in a bowl, then whisk in the oil in a steady stream until emulsified.)
- Toss orzo with the cucumber, tomatoes, onion, artichoke hearts, olives, and parsley. Pour the dressing over the salad and toss to combine. Gently fold in the crumbled feta.
- Season the salad to taste with salt, pepper, and additional lemon juice, if needed (quantities will depend on the brand of Feta and artichoke hearts you've used).
- This orzo salad can be enjoyed right away, but the flavors are best if it marinates in the refrigerator for about an hour. Stir the salad before serving to redistribute any vinaigrette at the bottom of the bowl.
- Serve with warm pita bread.
Video
Notes
1. Feta. For the best flavor and texture, buy a block of feta packed in brine and crumble it yourself.
2. Want to prep this salad ahead? See my tips in the Make Ahead Tips section in the blog post above.
Nutrition
Serving: 0.166recipe | Calories: 389kcal | Carbohydrates: 19g | Protein: 7g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 850mg | Potassium: 159mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 24mg | Calcium: 165mg | Iron: 1mg
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