Delightful Greek Orzo Salad With Feta Recipe to Try Now

There’s something magical about a bowl of Greek Orzo Salad With Feta that feels like sunshine on a plate. Imagine the vibrant colors of fresh veggies dancing together, while the feta cheese adds a creamy tang that makes your taste buds do a happy little jig. Each bite is a perfect medley of flavors and textures, from the tender orzo to the crisp cucumbers and juicy tomatoes. This salad isn’t just food; it’s an experience waiting to happen.

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I remember the first time I made this Greek Orzo Salad With Feta for a summer barbecue. Friends gathered around, laughter echoing in the warm evening air, and I proudly presented my creation. The moment they took their first bites, their eyes widened with delight, and suddenly I felt like a culinary rockstar. Whether it’s a picnic or a potluck, this dish always steals the show. If you’re ready for an explosion of flavor and vibrant colors in your life, you’re in for a treat! For more inspiration, check out this more side dish recipes.

Sharing this salad at my friend’s picnic earned me rave reviews and requests for the recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Orzo Pasta: A small pasta shape that cooks quickly and absorbs flavors beautifully.
• Cherry Tomatoes: Juicy and sweet; choose vibrant ones for the best taste.
• Cucumber: Refreshing and crunchy; opt for seedless varieties for less bitterness.
• Red Onion: Adds a sharp flavor; soaking it in water can tone down its intensity.
• Feta Cheese: Creamy with a salty tang; crumbled feta is ideal for even distribution.
• Fresh Parsley: Brightens up the dish with its fresh flavor; chop finely before adding.
• Olive Oil: Use extra virgin olive oil for rich flavor; it’s essential for dressing.
• Lemon Juice: Freshly squeezed provides acidity that balances all ingredients perfectly.
• Salt and Pepper: Essential seasonings to enhance all the flavors in your salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Orzo Pasta: Bring a large pot of salted water to boil. Add orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Prepare Fresh Vegetables: While the pasta cooks, chop cherry tomatoes, cucumber, red onion, and parsley into bite-sized pieces. The more colorful your veggies, the better!

Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until combined. This dressing brings everything together beautifully.

Toss Everything Together: Drain cooked orzo and let it cool slightly. In a large bowl, combine orzo with chopped vegetables and feta cheese before drizzling with dressing.

Mix Gently but Thoroughly: Using a spatula or wooden spoon, mix everything gently until well combined without breaking up the feta too much.

Chill Before Serving (Optional): For best flavor fusion, allow salad to chill in the refrigerator for at least 30 minutes before serving—it lets those flavors mingle beautifully!

Perfecting the Cooking Process

Start by boiling the orzo until al dente, then chill it while you prep the veggies. Sauté garlic briefly for fragrance, then mix everything together for a flavorful burst.

Add Your Touch

Feel free to swap out vegetables based on seasonal availability or personal preference. Add grilled chicken or chickpeas for extra protein or toss in fresh herbs for a flavor boost.

Storing & Reheating

Store your Greek Orzo Salad with Feta in an airtight container in the fridge for up to three days. For best results, serve it cold rather than reheated.

Creating this Greek Orzo Salad always reminds me of beach picnics with friends, where laughter mixed with delicious bites made unforgettable memories. For more inspiration, check out this delicious main dishes recipe.

FAQ

Can I make this salad ahead of time?

Yes, it keeps well in the fridge and flavors meld beautifully overnight.

What can I substitute for orzo?

Quinoa or couscous are excellent alternatives if you’re looking for gluten-free options.

Is this salad suitable for meal prep?

Absolutely! It’s perfect for meal prep and can be portioned easily throughout the week.

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Greek Orzo Salad with Feta

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• Author: homerecipeseasy
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Greek Orzo Salad with Feta is a vibrant, refreshing dish that bursts with Mediterranean flavors. This easy-to-make salad features tender orzo pasta, crisp vegetables, and creamy feta cheese, all drizzled with a zesty lemon dressing. Perfect for summer picnics or as a side dish at your next gathering, this salad is not just delicious but also visually appealing. Experience an explosion of taste with every bite!

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Ingredients

Scale 1x2x3x

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced (seedless)
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• Salt and pepper to taste

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Instructions

1. Cook the orzo pasta in boiling salted water for about 8-10 minutes until al dente. Drain and let cool.
2. While the pasta cooks, chop the cherry tomatoes, cucumber, red onion, and parsley into bite-sized pieces.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
4. In a large bowl, combine cooled orzo with chopped vegetables and feta cheese. Drizzle with the dressing and mix gently until combined.
5. For enhanced flavor, chill the salad in the refrigerator for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 3g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 15mg

Keywords: Feel free to customize by adding grilled chicken or chickpeas for extra protein. Use high-quality feta for better flavor and creaminess.