Greek Orzo Salad Recipe
Greek Orzo salad is a delicious side dish or even a vegetarian main course. It’s a great dish to serve with barbecue this summer or just a simple meal to make for lunch or dinner during the week.
A good orzo salad is a great way to round out a meal. It’s super easy to make and goes well with just about anything you want to serve it with.
What Is Greek Orzo Salad
Greek Orzo salad is a delicious blend of Orzo pasta and Greek ingredients. Tomatoes, Kalamata olives, and garlic, among other ingredients, come together to make a wonderful salad that can be a side dish or a main course.
What To Serve With Greek Orzo Salad
Here are some ideas for what to serve with Greek orzo salad to keep with the theme of the dish:
Proteins
- Grilled Chicken or Lamb
- Shrimp or Fish
- Falafel
- Souvlaki
Side Dishes
- Pita Bread
- Tzatziki Sauce
- Hummus
- Spanakopita
Vegetables
- Roasted Vegetables
- Stuffed Grape Leaves (Dolmas)
- Greek-Style Green Beans
Can This Be Made Ahead?
Absolutely! You can make this up to three days ahead of time, but it’s best to store the salad and the dressing separately. Toss those together just before serving.
How To Serve Greek Orzo Salad?
This can be eaten right away but it is amazing once it has been chilled for a bit. This isn’t really a dish you want to serve warm. Chilled is always better.
About The Ingredients
Salad
Dry orzo – You can use any type of orzo you like. I used the Banza brand to make it gluten-free. There is also whole wheat orzo on the market.
English cucumber – You can use regular cucumber if that’s all you have, but the English cucumber does a better job here.
Cherry tomatoes – You can also use grape tomatoes if you don’t have cherry. Any type of small tomatoes will work fine.
Cooked chickpeas – These can be home-cooked or canned, drained, and rinsed. Your choice.
Pitted Kalamata olives – You can use them whole or sliced, whichever you prefer.
Feta cheese crumbles – It can be any type. I used a sheep/goat combination. But any type you like best will work.
Extra virgin olive oil – Or use any light-flavored oil you prefer.
Garlic granules – Or garlic powder. Either will work.
Paprika
Dressing
Extra virgin olive oil – Or any light-flavored oil you prefer.
Lemon juice – Fresh squeezed is best, but bottled will work in a pinch.
Dijon mustard – No sugar added.
Fresh dill – In a pinch, you can use a teaspoon of dried dill instead. Adjust to taste from there.
Salt and pepper – To taste
How To Make Greek Orzo Salad
Preheat the oven to 425℉ and bring a pot of water to boil. Gather and measure all your ingredients.
Drain and rinse chickpeas and place them on a clean kitchen towel to dry. Put the dry chickpeas on a parchment-lined baking sheet. Drizzle 1 tbsp. of olive oil over them, season with garlic powder and paprika, and bake for 20 minutes. Then, allow them to cool.
Meanwhile, cook the orzo according to the package. Once done, drizzle a small amount of olive oil on the orzo and spread it out on a plate to cool.
Slice the cucumber and cherry tomatoes. Once everything is cooled to room temperature, assemble the salad and drizzle the dressing.
Toss and serve.
Storage
Store leftovers in an airtight container and store them in the fridge for up to three days.
Freezing
Freezing is not recommended for this recipe.
More Orzo Recipes
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Greek Orzo Salad Recipe
Ingredients
Salad
- 1 cup dry Orzo
- 1 cup English cucumber slices
- 1 cup cherry tomatoes (halved)
- ½ cup cooked chickpeas (or canned, drained and rinsed)
- ½ cup pitted Kalamata olives
- ½ cup feta cheese crumbles
- 2 tbsp. extra virgin olive oil
- ½ tsp. garlic granules (or garlic powder)
- ½ tsp. paprika
Dressing
- 2 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- 1 tbsp. Dijon mustard
- 2 tbsp. fresh dill
- salt and pepper to taste
Instructions
- Preheat the oven to 425℉ and bring a pot of water to boil. Gather and measure all your ingredients.1 cup dry Orzo, 1 cup English cucumber slices, 1 cup cherry tomatoes, ½ cup cooked chickpeas, ½ cup pitted Kalamata olives, ½ cup feta cheese crumbles, 2 tbsp. extra virgin olive oil, ½ tsp. garlic granules, ½ tsp. paprika, 2 tbsp. extra virgin olive oil, 2 tbsp. lemon juice, 1 tbsp. Dijon mustard, 2 tbsp. fresh dill, salt and pepper
- Drain and rinse chickpeas and place them on a clean kitchen towel to dry. Put the dry chickpeas on a parchment-lined baking sheet. Drizzle 1 tbsp. of olive oil over them, season with garlic powder and paprika, and bake for 20 minutes. Then, allow them to cool.½ cup cooked chickpeas, 2 tbsp. extra virgin olive oil, ½ tsp. garlic granules, ½ tsp. paprika
- Meanwhile, cook the orzo according to the package. Once done, drizzle a small amount of olive oil on the orzo and spread it out on a plate to cool.2 tbsp. extra virgin olive oil
- Slice the cucumber and cherry tomatoes. Once everything is cooled to room temperature, assemble the salad and drizzle the dressing.1 cup English cucumber slices, 1 cup cherry tomatoes, 2 tbsp. extra virgin olive oil, 2 tbsp. lemon juice, 1 tbsp. Dijon mustard, 2 tbsp. fresh dill
- Toss and serve.
Notes
Nutrition
