Greek Orzo Salad
Greek Orzo Salad is fresh and bright, perfect for summer! Made with feta cheese, tomatoes, cucumber, olive, and plenty of herbs and lemon, this pasta salad is delicious on its own or alongside grilled chicken.
Servings 6 -8 servings
Ingredients
- 1 pound orzo
- 32 ounces vegetable stock
- 1 cup water
- 2 tablespoons olive oil
- 6 ounces Feta cheese crumbled
- 3 cloves roasted garlic
- 1 medium-large shallot finely diced
- 10 ounces cherry tomatoes halved or quartered
- 1 medium cucumber peeled, seeded, and cut into half moon shapes
- ⅓ to ½ cup olives use a mix of your favorite green or black olives: Kalamata, manzanella, castelvetrano, etc, roughly chopped
- Zest and juice of 1 large lemon
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon fresh mint finely chopped
- 1 tablespoon fresh parsley finely chopped
- splash of red wine vinegar
- salt/pepper to taste
Instructions
- Bring vegetable stock and water to a boil in a medium pot. Cook orzo to package instructions. Drain and rinse under cold water then place in a large bowl and toss with olive oil to prevent sticking.
- To the orzo, add the feta cheese and all of the herbs and vegetables, then mix in the lemon zest and juice, red wine vinegar and salt and pepper to taste.
- For the best flavor, cover and chill in the refrigerator for a few hours before serving, though it can be served immediately.
Notes
- Finely diced pickled red onion and sun-dried tomato are good subs and/or additions.
- Couscous is also a good substitute for orzo.