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Fresh Greek Orzo Salad Recipe with Easy Zesty Lemon Dill Dressing

Greek orzo salad - featured image
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A fresh and vibrant Greek orzo salad tossed with a zesty lemon dill dressing, perfect for a light but satisfying meal or side dish.

Ingredients

Scale
  • 1 ½ cups (about 270g) orzo pasta, uncooked
  • 1 medium cucumber, diced
  • 1 ½ cups cherry tomatoes, halved
  • ¼ cup red onion, finely diced (optional)
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup feta cheese, crumbled
  • 3 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped (optional)
  • ¼ cup fresh lemon juice (about 2 lemons)
  • ⅓ cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of orzo and cook according to package instructions (usually 8-10 minutes), until al dente. Stir occasionally to prevent sticking.
  2. Drain the orzo and rinse under cold water to stop cooking and cool it down. Set aside in a large mixing bowl.
  3. While the orzo cooks, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, pit and halve the Kalamata olives, and chop the fresh dill and parsley.
  4. In a medium bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, and honey (if using). Season with salt and pepper to taste. Whisk until the dressing is smooth and slightly thickened.
  5. Add the diced cucumber, cherry tomatoes, red onion, Kalamata olives, and chopped herbs to the cooled orzo. Pour the dressing over the salad and toss gently to coat everything evenly.
  6. Crumble the feta cheese on top and fold in gently to keep chunks intact.
  7. Chill the salad in the refrigerator for at least 20 minutes before serving to allow flavors to meld. Taste and adjust seasoning if needed.

Notes

Do not overcook the orzo to avoid mushiness. Rinse orzo under cold water after cooking to stop cooking and prevent clumping. Whisk dressing vigorously to emulsify. Fold gently after adding feta to preserve texture. Chill salad before serving for best flavor. Salad tastes better after resting in fridge for a few hours or overnight.

Nutrition

Keywords: Greek orzo salad, lemon dill dressing, fresh salad, easy salad recipe, healthy salad, Mediterranean salad

Find it online: https://oracooks.com/fresh-greek-orzo-salad-recipe-with-easy-zesty-lemon-dill-dressing/