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Greek Orzo Salad with Cucumbers, Tomatoes, and Feta
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Course Salad
Cuisine Greek
Servings 4 people

Equipment

  • Large pot
  • Colander
  • Large mixing bowl

Ingredients
  

  • 8 ounces orzo pasta
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup chopped red onion
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled feta cheese

Instructions
 

  • Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain in a colander and rinse under cold water to stop the cooking process.
  • Transfer the cooled orzo to a large mixing bowl. Add the diced cucumber, halved cherry tomatoes, sliced olives, and chopped red onion.
  • In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper. Pour the dressing over the pasta and vegetables.
  • Toss everything gently until the ingredients are evenly coated. Sprinkle the crumbled feta cheese over the top and give it one final light mix.

Notes

Chill the salad for at least one hour before serving so the orzo fully absorbs the lemon and oregano flavors. If the salad seems dry after refrigeration, add a small splash of olive oil and lemon juice right before serving. This version works best with block feta crumbled by hand, as pre-crumbled cheese can dry out faster.
Course: Salad
Cuisine: Greek
Equipment: Large pot, Colander, Large mixing bowl