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Fresh Greek Orzo Salad with Feta and Sun-Dried Tomatoes

fresh greek orzo salad - featured image
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A light and flavorful Mediterranean-inspired salad combining chewy orzo, tangy feta, and sweet sun-dried tomatoes, perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 1 cup (200 grams) dry orzo pasta
  • ½ cup sun-dried tomatoes, packed in oil (rehydrate if dry)
  • ½ cup (about 100 grams) crumbled feta cheese
  • 1 medium English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup finely chopped red onion (optional)
  • ½ cup pitted and sliced Kalamata olives
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 3 tablespoons freshly squeezed lemon juice
  • 4 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Bring about 4 cups (1 liter) of salted water to a boil in a medium pot. Add 1 cup (200 grams) of orzo and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent clumping.
  2. Drain the orzo well in a colander and rinse briefly under cold water to stop cooking and cool it down. Drain thoroughly to avoid sogginess. Set aside.
  3. While the orzo cooks, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the Kalamata olives. Chop the parsley and oregano finely. Mince the garlic clove.
  4. In a small bowl or jar, whisk together 4 tablespoons extra virgin olive oil, 3 tablespoons freshly squeezed lemon juice, minced garlic, salt (start with ½ teaspoon), and black pepper (about ¼ teaspoon). Taste and adjust seasoning as needed.
  5. In a large mixing bowl, combine the cooled orzo with sun-dried tomatoes (chopped if large), cucumber, cherry tomatoes, red onion, olives, parsley, and oregano. Pour the dressing over and toss gently but thoroughly to coat all ingredients evenly.
  6. Crumble the feta cheese over the top and give the salad a light toss to distribute, being careful not to break up the feta too much.
  7. Taste the salad and add more salt, pepper, or lemon juice if needed. Optionally, add a tiny pinch of sugar to balance acidity if tomatoes are tart.
  8. Serve immediately or chill for 30 minutes in the fridge to let flavors meld.

Notes

If using dry-packed sun-dried tomatoes, soak in warm water for 10 minutes before chopping. Rinse orzo after cooking to prevent mushiness. Toss gently after adding feta to keep chunks intact. Salad can be served immediately or chilled for better flavor melding. Keeps well in fridge up to 2 days. For vegan version, omit feta or substitute with plant-based cheese.

Nutrition

Keywords: Greek salad, orzo salad, feta cheese, sun-dried tomatoes, Mediterranean salad, summer salad, easy salad recipe

Find it online: https://lenatable.com/fresh-greek-orzo-salad-with-feta-and-sun-dried-tomatoes-easy-recipe-for-summer/