Greek Lemon Feta Orzo Salad
Loaded with crisp vegetables, fresh herbs and a zesty homemade vinaigrette. This quick and easy make-ahead dish is a huge crowd pleaser at family gatherings, potlucks, BBQ’s or holiday celebrations.
Servings: 8
Ingredients
For the vinaigrette:
- 1/3 cup olive oil
- 1/3 cup lemon juice (about 1 1/2 lemons)
- 3 tbsp red wine vinegar
- 1 tbsp honey
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
For the salad:
- 2 cups orzo cooked to al dente
- 1 english cucumber, sliced into half moons
- 2 cups grape tomatoes, halved
- 1 yellow bell pepper, diced
- 1/2 red onion, diced
- 1 cup pitted kalamata olives, halved
- 1 cup feta, crumbled
- 1/4 cup fresh parsley, chopped plus some for garnish
- 1/2 lemon zest and juice
Instructions
- Cook orzo to al dente, according to package instructions. Rinse well with cold water.
- While pasta cooks, prepare vinaigrette. In a medium bowl, add all 9 vinaigrette ingredients and whisk well. Store in fridge until ready to use.
- Slice cucumbers into half-moons, halve tomatoes, dice bell pepper, dice red onion, halve kalamata olives, crumble feta and chop fresh parsley.
- Once orzo has cooled (place in freezer for a bit if needed), transfer to a large mixing bowl. Add chopped veggies, sliced olives, crumbled feta cheese and ¼ cup chopped parsley.
- Pour the vinaigrette over the top and mix well using tongs or a big spoon. Top with the zest and juice from 1/2 lemon.
- Chill until ready to serve. Garnish with more feta crumbles and serve with extra lemon slices (optional).
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Toss with a little bit of olive oil to refresh if needed.