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Best Greek Orzo Salad Recipe | Kalamata Olive Perfection

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Experience the vibrant flavors of the Mediterranean with this delightful Greek Orzo Salad featuring Kalamata olives. Perfect for any occasion, this salad is refreshing, easy to make, and tastes even better the next day!

Ingredients

Scale
  • 8 oz Orzo Pasta
  • 1 cup Kalamata Olives, pitted and roughly chopped
  • 1 cup Feta Cheese, crumbled
  • 1 cup Cucumber, finely diced
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1/4 cup Red Onion, thinly sliced
  • 1/2 cup Bell Pepper, finely diced (optional)
  • 1/4 cup Fresh Parsley, roughly chopped
  • 1/4 cup Fresh Mint, roughly chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 2 tbsp Red Wine Vinegar
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions

  1. Cook the Orzo: First, bring a large pot of generously salted water to a rolling boil. Add the orzo pasta and cook according to package directions until it's perfectly al dente, about 8-10 minutes. Once cooked, drain the orzo thoroughly using a fine-mesh sieve. Immediately rinse it under cold running water for a minute or two. Transfer the cooled orzo to a large mixing bowl.
  2. Prepare the Vegetables and Feta: While your orzo is cooking, finely dice your cucumber and bell pepper. Halve the cherry tomatoes. Thinly slice the red onion and soak the slices in ice water for about 10-15 minutes if you're sensitive to raw onion, then drain well. Roughly chop your fresh parsley and mint. Crumble your feta cheese into bite-sized pieces. Add all these prepared vegetables, Kalamata olives, and crumbled feta to the large bowl with the cooled orzo.
  3. Whisk Together the Dressing: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, a good pinch of salt, and freshly ground black pepper. Whisk everything together vigorously until it's well emulsified and creamy. Taste the dressing and adjust seasonings as needed.
  4. Combine and Dress the Salad: Pour the freshly made dressing over the orzo, vegetables, olives, feta, and fresh herbs in the large mixing bowl. Using a large spoon or spatula, gently toss all the ingredients together until everything is evenly coated with the dressing.
  5. Chill for Best Flavor: Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes, or ideally, a few hours. This allows the orzo to fully soak up the dressing and all the ingredients to become perfectly integrated.

Nutrition

Keywords: This salad tastes even better the next day as the flavors meld beautifully. Feel free to add grilled chicken for protein or experiment with different fresh herbs to customize the flavor.

Find it online: https://softtasty.com/best-greek-orzo-salad-recipe-kalamata-olive-perfection/