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Fresh Greek Orzo Salad Recipe Easy Homemade Feta Lemon Herb Vinaigrette

Greek orzo salad - featured image
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A vibrant and refreshing Greek orzo salad featuring tender orzo, crisp veggies, and a creamy homemade feta lemon herb vinaigrette. Perfect for quick lunches, potlucks, or summer gatherings.

Ingredients

Scale
  • 1 ½ cups (about 270 g) orzo pasta, uncooked
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup feta cheese, crumbled
  • ⅓ cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • Juice of 1 large lemon (about 3 tablespoons)
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Bring a medium pot of salted water to a boil. Add 1 ½ cups (270 g) of orzo and cook until al dente, about 8-9 minutes. Stir occasionally to prevent sticking.
  2. Drain the orzo in a fine-mesh strainer and rinse under cold water to stop cooking and cool it down. Set aside to drain thoroughly.
  3. While the orzo cooks, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, slice the Kalamata olives, and chop fresh parsley and dill.
  4. In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, salt, and pepper until the dressing is creamy and well combined. Taste and adjust seasoning if needed.
  5. In a large mixing bowl, combine the cooled orzo, chopped veggies, olives, and herbs. Pour the vinaigrette over the salad and toss gently to coat evenly.
  6. Fold in the crumbled feta cheese carefully to keep its texture intact.
  7. Taste the salad and add more salt, pepper, or lemon juice if desired. Sprinkle crushed red pepper flakes if you like a little heat.
  8. Optional: Refrigerate the salad for 30 minutes before serving to let the flavors meld, or enjoy immediately.

Notes

Cook orzo al dente and rinse with cold water to prevent clumping. Emulsify the dressing well for a creamy texture. Fold in feta gently to preserve its texture. Refrigerate for 30 minutes for best flavor or serve immediately.

Nutrition

Keywords: Greek orzo salad, feta lemon herb vinaigrette, easy pasta salad, summer salad, vegetarian salad, quick lunch, Mediterranean salad

Find it online: https://grubella.com/fresh-greek-orzo-salad-recipe-easy-homemade-feta-lemon-herb-vinaigrette/