Mediterranean diet friendly Greek Orzo Salad with Lemon Vinaigrette
A colorful, refreshing salad made with tender orzo pasta, crunchy veggies, briny olives, creamy feta, and a bright lemon-herb dressing. It’s perfect for picnics, potlucks, or a light lunch — and it gets better as it sits!
⏱️ Time
Prep time: 15 minutes
Cook time (orzo): 8–10 minutes
Total time: ~25 minutes
Ingredients
For the Salad:
1 cup orzo pasta
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely chopped
1/3 cup Kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Optional: chopped mint or dill
For the Lemon Vinaigrette:
3 tbsp extra virgin olive oil
Juice of 1 lemon (about 2 tbsp)
1 tsp red wine vinegar
1 garlic clove, minced
1/2 tsp dried oregano
Salt and black pepper, to taste
Instructions
1. Cook the Orzo
Bring a pot of salted water to a boil.
Cook orzo according to package directions (about 8–10 minutes). Drain and rinse under cold water.
2. Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
3. Assemble the Salad
In a large bowl, combine cooled orzo, tomatoes, cucumber, red onion, olives, parsley, and feta.
Pour dressing over the salad and toss gently to combine.
4. Chill or Serve
Serve immediately, or chill for 30 minutes to let the flavors develop even more.
Notes
Add protein: Grilled chicken, tuna, or chickpeas work great.
Make it vegan: Skip the feta or use a plant-based version.
Meal prep tip: Stores in the fridge for up to 4 days — great for lunchboxes!
❓ Frequently asked questions FAQs
Q: Can I make this gluten-free?
A: Yes! Use gluten-free orzo or substitute with quinoa or rice.
Q: Can I make this a full meal?
A: Add grilled shrimp, salmon, or rotisserie chicken to turn it into a main dish.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is much better, but in a pinch, bottled is okay.
Nutrition Facts
Calories 320 kcal
Protein 8g
Carbohydrates 32g
Fiber 3g
Sodium 350mgj