Greek Orzo Salad
This light, tangy Greek Orzo Salad is the perfect summertime side dish! Orzo is ideal if you ever need to eat 1000 of something, and I may or may not have done just that. I could not stop snacking on it! So flavorful.
Much color. Very flavor.
Start by cooking the orzo in chicken stock until al dente. Drain the pasta and toss with a couple tablespoons of oil so it doesn’t stick together. While it cools, prep the vinaigrette.
I find mason jars to be the optimal container for making dressings. Throw all the ingredients in, put the lid on, & shake it up. In this jar I have lemon juice, avocado oil, red wine vinegar, chopped garlic, oregano, salt & pepper. Shake it up & let it mingle while prepping the veggies.
Time for the exciting ingredients. Halve cherry tomatoes and Kalamata olives, dice red onion and cucumber, chop the parsley, drain the capers, chiffonade the basil, and crumble the feta.
Let’s be real, unless you’re looking to take pictures of all of these ingredients (who does that?!) then you can toss it directly into the bowl with the orzo. Save some dish washing.
Otherwise, shake up the vinaigrette and drizzle on the orzo.
Throw in the flavor (veggies, cheese, & herbs).
Stir until well mixed and salt & pepper to taste.
Pack it up to take to a summer potluck or keep it all for yourself & eat alongside some grilled chicken.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 10 minutes |
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This light, tangy Greek Orzo salad is the perfect summertime side dish! Orzo is ideal if you ever need to eat 1000 of something. And I may or may not have done just that. I could not stop snacking on it! So flavorful.
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- 1 lemon juiced
- 1/3 cup avocado oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 clove garlic finely chopped
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup orzo
- 4 cups chicken stock
- 1/2 cup halved cherry tomatoes
- 1/4 cup Kalamata olives
- 1/2 cup diced cucumber
- 1/4 cup diced red onion
- 2 tbsp capers drained
- 2 tbsp fresh chopped basil
- 2 tbsp fresh chopped flat leaf parsley
- 1/4 cup crumbled feta
- Bring the chicken stock to a boil then add the orzo. Reduce the heat to medium and cook until al dente, about 9 minutes. When the pasta is done, drain and drizzle with a little avocado oil. Sit aside & let cool, stirring occasionally.
- While the orzo cooks, combine all of the vinaigrette ingredients in a mason jar. Set aside.
- Prep all other ingredients and mix into the orzo. Pour on the vinaigrette and stir until combined.
