Greek Orzo Salad with Feta Recipe
This Greek Orzo Salad with Feta is packed with delicious ingredients, easy to make, and a great side, main dish, or for serving a crowd!
Servings 12
Calories 189kcal
Ingredients
- 2½ Cups/350g Orzo
- 1-2 Vegetable stock cubes/bouillon cubes optional
- 4-5 Tbsp Extra virgin olive oil divided
- 2-3 Tbsp Lemon juice divided
- 1 Tbsp Dried oregano divided
- 2 oz/60g Fresh flat leaf parsley
- 10 Fresh mint leaves
- 1½ Cups/250g Cherry plum/grape/cherry tomatoes
- Small red onion about ½ Cup/100g
- ½ Cucumber about 1 cup/150g
- ½ Cup/60g pitted Kalamata olives
- 7 oz/200g Feta
- Salt optional
Instructions
- Cook orzo according to package instructions. Crumble in vegetable stock/bouillon cube for added flavor if using.
- Drain and stir in 1 tablespoon each of olive oil and lemon juice into orzo. Sprinkle in half the dried oregano. Leave to cool.
- Roughly chop the parsley leaves, and finely chop the stems. Finely chop the mint leaves. Place in a large mixing bowl.
- Cut tomatoes in half/quarters depending on size. Cut red onion in half and thinly slice. Cut cucumber into bite size pieces. Add all to bowl.
- Cut olives in half. Cut feta into small cubes. Add both to bowl.
- Add cooked and cooled orzo to bowl of prepared fresh herbs and vegetables.
- Place remaining olive oil, lemon juice, dried oregano, and salt if using in a small bowl and whisk to make dressing.
- Add dressing to salad and mix everything to combine.
- Serve immediately, or place in an airtight container and refrigerate. You may find the salad needs a splash of olive oil and/or lemon juice - add according to taste and your judgement!
- Salad can be prepped a day or two in advance and stored as above. And lasts for around 5 days total in refrigerator.
Notes
- The measurements I've given are more-or-less - so if you use a little more, or a little less, it's not going to be a big deal. I just about measure stuff when I make a salad like this - I toss the stuff in until it tastes good!
- The amount of servings this makes will depend on how you use the salad (main, side, etc) I made it for a party with 25 people - but I know not everyone ate it! I have guessed it would serve about 12 people on a buffet/party food table with other dishes.
- You can speed up the cooling process by spreading the orzo out on to a baking try; or if you are really pressed for time, run it under cold water, but skip the oil, lemon, dried oregano part - just add it all in at the end.
Nutrition
Serving: 1 | Calories: 189kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 306mg | Fiber: 2g | Sugar: 3g