Welcome to the delightful world of Greek cuisine! One of the standout dishes that embody the freshness and vibrancy of Mediterranean flavors is the orzo salad. Orzo, a rice-shaped pasta, serves as the perfect base for a myriad of ingredients, allowing for endless creativity in the kitchen.
Whether you’re hosting a summer barbecue, preparing a light lunch, or looking for a nutritious side dish, Greek orzo salads are incredibly versatile and bursting with flavor. From classic combinations featuring feta and olives to inventive recipes that incorporate seasonal vegetables and proteins, these salads are sure to impress your family and friends.
Join us as we explore 25+ delectable Greek orzo salad recipes that will elevate your dining experience and inspire your culinary adventures.
25+ Refreshing Greek Orzo Salad Recipes for Every Occasion
In conclusion, Greek orzo salads are not only delicious but also packed with wholesome ingredients that make them a fantastic addition to any meal.
With a variety of flavors, textures, and colors, these salads are sure to please even the pickiest eaters. Whether you prefer classic combinations or more adventurous takes, there’s an orzo salad recipe for everyone in your family.
So, roll up your sleeves and get ready to impress your loved ones with these 25+ Greek orzo salad recipes that celebrate the essence of Mediterranean cooking.
Enjoy the journey of flavor and creativity as you explore the endless possibilities of this beloved dish!
Greek Orzo Salad with Feta and Olives
This Greek Orzo Salad is a refreshing and vibrant dish that combines tender orzo pasta with the bold flavors of feta cheese, Kalamata olives, and a variety of colorful vegetables. Perfect for a summer picnic or as a light side dish, this salad is both nutritious and satisfying. The bright, zesty dressing adds an extra layer of flavor, making it an excellent addition to any meal.
Ingredients:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (any color)
- 1/2 red onion, finely chopped
- 1 cup Kalamata olives, pitted and halved
- 1 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Cook the orzo pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
This Greek Orzo Salad with Feta and Olives is not only visually appealing but also packed with nutrients and flavor. The combination of fresh vegetables, creamy feta, and briny olives creates a delicious medley that delights the palate. It’s a versatile dish that can serve as a main course or a side, making it a fantastic option for meal prep or gatherings. Enjoy the taste of the Mediterranean in every bite!
Lemon Herb Orzo Salad with Spinach
This Lemon Herb Orzo Salad with Spinach is a light and zesty dish that brightens any table. The orzo serves as a fantastic base, soaking up the vibrant lemon dressing while the spinach adds a nutritional boost. With fresh herbs and a hint of garlic, this salad is refreshing and perfect for a quick lunch or a side at dinner.
Ingredients:
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper to taste
Instructions:
- Cook the orzo according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the chopped spinach, cherry tomatoes, red onion, basil, parsley, and garlic.
- Add the cooled orzo to the vegetable mixture.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to two hours for enhanced flavor.
The Lemon Herb Orzo Salad with Spinach is a delightful combination of flavors and textures that celebrates fresh ingredients. The bright lemon dressing enhances the natural sweetness of the tomatoes and the earthiness of the spinach, creating a dish that’s both refreshing and fulfilling. Ideal for a light lunch or as a side for grilled meats, this salad is sure to become a favorite in your recipe repertoire.
Mediterranean Orzo Salad with Grilled Vegetables
This Mediterranean Orzo Salad with Grilled Vegetables is a hearty and colorful dish that showcases the rich flavors of the Mediterranean. The combination of grilled zucchini, eggplant, and bell peppers adds depth and smokiness, while the orzo provides a comforting base. This salad is perfect for summer barbecues or as a make-ahead meal for busy weekdays.
Ingredients:
- 1 cup orzo pasta
- 1 medium zucchini, sliced
- 1 medium eggplant, cubed
- 1 bell pepper, sliced
- 1/4 cup olive oil, divided
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons balsamic vinegar
Instructions:
- Preheat the grill to medium-high heat. Toss the zucchini, eggplant, and bell pepper with 2 tablespoons of olive oil, salt, and pepper.
- Grill the vegetables for about 5-7 minutes, turning occasionally, until tender and slightly charred. Remove from the grill and let cool.
- Cook the orzo according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the grilled vegetables, cherry tomatoes, feta cheese, mint, parsley, and orzo.
- In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Pour over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to blend.
This Mediterranean Orzo Salad with Grilled Vegetables is a celebration of seasonal produce and vibrant flavors. The smoky grilled vegetables add a wonderful depth to the salad, while the fresh herbs and feta provide a burst of flavor. This dish is not only delicious but also nutritious, making it a perfect addition to any meal. Enjoy this salad as a main dish or a side, and relish the taste of the Mediterranean right at your table!
Orzo Salad with Chickpeas and Avocado
This Orzo Salad with Chickpeas and Avocado is a nutrient-dense dish that combines the heartiness of chickpeas with the creamy texture of ripe avocados. It’s a delightful, protein-packed salad that offers a medley of textures and flavors. Perfect for meal prep or as a light lunch, this salad is not only satisfying but also rich in healthy fats and fiber.
Ingredients:
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup corn (fresh or canned)
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- Cook the orzo according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the orzo, chickpeas, avocado, cherry tomatoes, red onion, corn, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
- Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.
The Orzo Salad with Chickpeas and Avocado is a fulfilling and nutritious dish that’s ideal for any occasion. With its colorful ingredients and vibrant flavors, this salad makes for a visually appealing meal that nourishes the body. The creamy avocado and hearty chickpeas offer a satisfying texture, while the lime dressing adds a refreshing zing. Enjoy this salad as a standalone meal or as a delightful side dish!
Roasted Vegetable Orzo Salad with Tahini Dressing
This Roasted Vegetable Orzo Salad with Tahini Dressing is a warm and comforting dish that showcases the flavors of seasonal vegetables. Roasting the vegetables enhances their natural sweetness, while the creamy tahini dressing adds a rich, nutty flavor. This salad is perfect for those chilly days when you crave something hearty yet healthy.
Ingredients:
- 1 cup orzo pasta
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- Juice of 1 lemon
- 2 tablespoons water (more if needed)
- 1 garlic clove, minced
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
- Cook the orzo according to package instructions. Drain and set aside.
- In a small bowl, whisk together the tahini, lemon juice, water, garlic, and a pinch of salt until smooth. Add more water if needed to reach a drizzle-able consistency.
- In a large bowl, combine the cooked orzo and roasted vegetables. Drizzle the tahini dressing over the top and toss to combine.
- Garnish with fresh parsley and serve warm.
The Roasted Vegetable Orzo Salad with Tahini Dressing is a wholesome and hearty option that warms the soul. The combination of roasted vegetables and orzo creates a delightful contrast of textures, while the tahini dressing adds depth and richness to the dish. Perfect as a main course or a side dish, this salad is not only delicious but also packed with nutrients, making it a fantastic choice for a nourishing meal any time of year.
Spicy Orzo Salad with Grilled Shrimp
This Spicy Orzo Salad with Grilled Shrimp is a flavor-packed dish that brings together the freshness of salad and the satisfying taste of grilled shrimp. The spice blend adds a kick that perfectly complements the orzo and crisp vegetables, making it a great option for those who love a little heat in their meals. This salad is ideal for summer barbecues or as a festive dinner option.
Ingredients:
- 1 cup orzo pasta
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions:
- Cook the orzo according to package instructions. Drain and set aside.
- In a bowl, toss the shrimp with 1 tablespoon olive oil, smoked paprika, cayenne pepper, salt, and pepper.
- Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side, until they are pink and opaque.
- In a large bowl, combine the cooked orzo, cucumber, cherry tomatoes, red onion, and cilantro.
- Add the grilled shrimp and drizzle with the remaining olive oil and lime juice. Toss to combine.
- Serve warm or chilled.
The Spicy Orzo Salad with Grilled Shrimp is a delightful dish that combines the heartiness of pasta with the lightness of a salad. The grilled shrimp adds a wonderful smoky flavor and protein, while the spicy seasoning elevates the overall taste. This dish is perfect for summer gatherings or as a main course during the week. Enjoy the refreshing flavors and satisfying textures that make this salad a true standout!
Orzo Salad with Roasted Red Peppers and Goat Cheese
This Orzo Salad with Roasted Red Peppers and Goat Cheese is a delightful blend of sweet and savory flavors. The roasted red peppers add a smoky sweetness that pairs beautifully with the tangy goat cheese, creating a rich and satisfying dish. This salad is perfect for a light lunch or as a stunning side dish for dinner parties.
Ingredients:
- 1 cup orzo pasta
- 1 cup roasted red peppers, diced (store-bought or homemade)
- 1/2 cup goat cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup black olives, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions:
- Cook the orzo according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo, roasted red peppers, goat cheese, sun-dried tomatoes, olives, and basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes to enhance the flavors.
The Orzo Salad with Roasted Red Peppers and Goat Cheese is a perfect balance of textures and flavors. The creamy goat cheese melts into the warm orzo, while the roasted peppers bring a sweet and smoky note that is hard to resist. This salad is not only visually appealing but also versatile, making it a fantastic option for gatherings or a special weeknight dinner. Enjoy a taste of the Mediterranean in every bite!
Mediterranean Orzo Salad with Pesto and Artichokes
This Mediterranean Orzo Salad with Pesto and Artichokes is a vibrant dish that brings together the fresh flavors of basil pesto and tangy artichoke hearts. The combination of orzo pasta and these ingredients creates a light yet filling salad that is perfect for a quick lunch or as a side at your next barbecue. It’s a delightful way to enjoy the flavors of the Mediterranean!
Ingredients:
- 1 cup orzo pasta
- 1 cup artichoke hearts, quartered (canned or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup pesto (store-bought or homemade)
- 1/4 cup olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- Cook the orzo according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooled orzo, artichoke hearts, cherry tomatoes, olives, and basil.
- In a separate bowl, whisk together the pesto, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve topped with grated Parmesan cheese.
The Mediterranean Orzo Salad with Pesto and Artichokes is a delightful dish bursting with flavor. The creamy pesto dressing complements the tangy artichokes and sweet cherry tomatoes, while the orzo adds a comforting texture. This salad is not only easy to prepare but also perfect for meal prep, making it a great choice for busy weeks. Enjoy this salad as a light meal or as a flavorful side at your next gathering!
Orzo Salad with Spinach, Pomegranate, and Almonds
This Orzo Salad with Spinach, Pomegranate, and Almonds is a festive dish that combines the sweetness of pomegranate seeds with the earthiness of spinach. The addition of toasted almonds adds a delightful crunch, making this salad a visually stunning and flavorful option for any occasion. Perfect for holiday gatherings or as a nutritious lunch, this salad is both healthy and delicious.
Ingredients:
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- 1/2 cup pomegranate seeds
- 1/4 cup sliced almonds, toasted
- 1/4 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- Cook the orzo according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooled orzo, spinach, pomegranate seeds, toasted almonds, feta cheese, and red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes to allow the flavors to meld.
The Orzo Salad with Spinach, Pomegranate, and Almonds is a vibrant and healthy option that is sure to impress. The bright pomegranate seeds add a pop of color and a sweet-tart flavor that complements the spinach beautifully. The toasted almonds provide a satisfying crunch, making this salad not only delicious but also fun to eat. Whether served at a holiday gathering or as a weekday lunch, this salad is a celebration of flavors that will leave you feeling nourished and satisfied!
Orzo Salad with Lemon, Dill, and Salmon
This Orzo Salad with Lemon, Dill, and Salmon is a refreshing and light dish that captures the essence of the Mediterranean. The zesty lemon and aromatic dill elevate the flavors of tender salmon, while the orzo provides a hearty base. This salad is perfect for a light lunch or dinner, especially during warmer months when you crave something light yet satisfying.
Ingredients:
- 1 cup orzo pasta
- 1 pound salmon fillet
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 1/4 cup fresh dill, chopped
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Place the salmon on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
- Meanwhile, cook the orzo according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked orzo, lemon juice and zest, dill, cucumber, cherry tomatoes, and crumbled feta if using.
- Once the salmon is cooked, flake it into bite-sized pieces and gently fold it into the orzo mixture.
- Serve immediately, or chill in the refrigerator for 30 minutes before serving.
The Orzo Salad with Lemon, Dill, and Salmon is a bright and flavorful dish that is as satisfying as it is nutritious. The combination of fresh ingredients and zesty dressing brings a burst of flavor, while the salmon adds a rich, protein-packed element to the meal. This salad is perfect for warm summer days or as a light dinner option, and it’s versatile enough to be enjoyed on any occasion. Delight in the freshness of the Mediterranean with every bite!
Greek Orzo Salad with Feta and Cucumbers
This Greek Orzo Salad with Feta and Cucumbers is a classic dish that celebrates traditional Greek flavors. The crispness of cucumbers and the saltiness of feta cheese pair beautifully with the tender orzo pasta. Tossed in a light lemon vinaigrette, this salad is perfect as a side dish for grilled meats or as a refreshing standalone meal.
Ingredients:
- 1 cup orzo pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Cook the orzo according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked orzo, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
The Greek Orzo Salad with Feta and Cucumbers is a simple yet flavorful dish that embodies the spirit of Greek cuisine. The fresh vegetables and tangy feta cheese create a harmonious balance, while the lemon vinaigrette brightens the entire salad. Whether enjoyed as a side at a barbecue or as a refreshing lunch, this salad is a delightful way to celebrate summer flavors and Mediterranean freshness. It’s sure to become a favorite in your recipe collection!
Spicy Orzo Salad with Chorizo and Bell Peppers
This Spicy Orzo Salad with Chorizo and Bell Peppers is a vibrant dish that brings together the bold flavors of chorizo with the sweetness of bell peppers. The spice from the chorizo infuses the orzo with delicious heat, making it a hearty option for those who enjoy a kick in their meals. This salad is great for serving at gatherings or as a filling main course.
Ingredients:
- 1 cup orzo pasta
- 8 ounces chorizo, casings removed and crumbled
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- Cook the orzo according to package instructions. Drain and set aside.
- In a skillet over medium heat, cook the chorizo until browned and cooked through, about 5-7 minutes. Add the diced bell peppers and onion, cooking until the peppers are tender.
- In a large bowl, combine the cooked orzo, chorizo mixture, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Serve warm or at room temperature.
The Spicy Orzo Salad with Chorizo and Bell Peppers is a hearty and satisfying dish that is sure to please anyone who enjoys bold flavors. The spiced chorizo adds a wonderful richness, while the bell peppers bring a fresh crunch to the dish. This salad is perfect for summer barbecues or casual weeknight dinners and is easy to prepare, making it a fantastic addition to your meal rotation. Experience the explosion of flavors that make this salad a must-try!
Orzo Salad with Chickpeas and Tahini Dressing
This Orzo Salad with Chickpeas and Tahini Dressing is a nutritious and filling dish that combines the goodness of whole grains and legumes. The creamy tahini dressing adds a rich, nutty flavor that perfectly complements the freshness of the vegetables. This salad is ideal for meal prep or as a hearty side dish for gatherings, providing a satisfying and healthy option for any occasion.
Ingredients:
- 1 cup orzo pasta
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Cook the orzo according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooled orzo, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- In a separate bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper until smooth. If the dressing is too thick, add a tablespoon of water to reach the desired consistency.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld.
The Orzo Salad with Chickpeas and Tahini Dressing is a deliciously nutritious option that is both satisfying and wholesome. The combination of chickpeas and orzo creates a balanced meal full of protein and fiber, while the tahini dressing adds a creamy texture and depth of flavor. This salad is not only perfect for lunch or dinner but also makes a great option for picnics and potlucks. Enjoy a taste of the Mediterranean with every bite!
Orzo Salad with Roasted Vegetables and Balsamic Glaze
This Orzo Salad with Roasted Vegetables and Balsamic Glaze is a delightful medley of flavors that showcases the natural sweetness of roasted veggies. The balsamic glaze adds a touch of acidity and richness, making this dish perfect for any season. This salad can be served warm or cold, making it a versatile addition to your meal repertoire.
Ingredients:
- 1 cup orzo pasta
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup balsamic glaze
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
- While the vegetables are roasting, cook the orzo according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked orzo and roasted vegetables.
- Drizzle with balsamic glaze and toss gently to combine. If using, sprinkle with Parmesan cheese and fresh basil before serving.
- Serve warm or allow to cool and refrigerate for later.
The Orzo Salad with Roasted Vegetables and Balsamic Glaze is a colorful and flavorful dish that brings a satisfying blend of textures and tastes. The sweetness of the roasted vegetables pairs beautifully with the tangy balsamic glaze, creating a harmonious balance in every bite. This salad is perfect for meal prep, as it holds up well in the fridge and tastes even better after the flavors have melded. Whether served as a main course or a side dish, it’s a fantastic way to enjoy seasonal vegetables!
Greek Orzo Salad with Avocado and Feta
This Greek Orzo Salad with Avocado and Feta is a creamy and delicious twist on the classic Greek salad. The creamy avocado adds richness while balancing the salty feta cheese, making for a satisfying dish. This salad is perfect for lunch, a light dinner, or as a side at any gathering, showcasing the fresh flavors of the Mediterranean.
Ingredients:
- 1 cup orzo pasta
- 1 ripe avocado, diced
- 1/2 cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup olives, sliced
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Cook the orzo according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked orzo, diced avocado, feta cheese, cherry tomatoes, cucumber, red onion, and olives.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine, taking care not to mash the avocado.
- Serve immediately, or chill for 30 minutes to allow the flavors to meld.
The Greek Orzo Salad with Avocado and Feta is a wonderfully creamy and fresh dish that embodies the flavors of the Mediterranean. The addition of avocado not only enhances the texture but also provides healthy fats that keep you satisfied. This salad is perfect for a quick lunch or as a delightful side at a dinner party, offering a delightful twist on traditional Greek flavors. Enjoy the vibrant colors and tastes of this refreshing salad with every bite!
Note: More recipes are coming soon!
