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Greek Orzo Salad

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Ingredients

  • 1 cup orzo pasta
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

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Greek Orzo Salad

Created by: Howcan Team

Ingredients

  • 1 cup orzo pasta
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  • Cook the orzo pasta according to package instructions. Drain and rinse with cold water. Set aside to cool.
  • In a large bowl, combine the cooked and cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley.
  • In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
  • Pour the dressing over the orzo salad and toss to combine, ensuring all ingredients are evenly coated.
  • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
  • Serve chilled and enjoy!
SaladSide Dish
GreekMediterranean

Greek Orzo Salad is a refreshing and flavorful dish that originated in Greece. This traditional Mediterranean salad features orzo pasta, fresh vegetables, and tangy feta cheese, all tossed in a zesty vinaigrette dressing. Renowned Greek chefs, such as Yotam Ottolenghi, have popularized this dish, incorporating their own unique twists and ingredients. The salad is a staple in Greek cuisine and is often served at family gatherings, picnics, and tavernas throughout the country. The key to a perfect Greek Orzo Salad lies in using high-quality ingredients, such as ripe tomatoes, crisp cucumbers, and briny Kalamata olives. For an authentic experience, visit Greece to savor the best version of this dish.

25 min

|

6

|

280 calories

Instructions

  • Cook the orzo pasta according to package instructions. Drain and rinse with cold water. Set aside to cool.
  • In a large bowl, combine the cooked and cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley.
  • In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
  • Pour the dressing over the orzo salad and toss to combine, ensuring all ingredients are evenly coated.
  • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
  • Serve chilled and enjoy!
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