Description
A bright, fresh, and flavor-packed Mediterranean orzo salad featuring juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, tangy feta, and a zesty red wine vinaigrette—perfect for easy lunches, BBQs, or picnics.
Ingredients
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1 cup uncooked orzo
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10 oz grape or cherry tomatoes, halved
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3–4 mini cucumbers (or ½ English cucumber), chopped
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½ cup crumbled feta
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¼ cup Kalamata olives, pitted & halved
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1–2 tbsp chopped red onion
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¼ tsp dried oregano
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2 tbsp olive oil
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1–2 tbsp red wine vinegar
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Salt & pepper, to taste
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Optional garnish: fresh parsley
Instructions
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Boil a large pot of salted water. Cook the orzo according to package directions until al dente. Drain and rinse under cold water.
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Prep tomatoes, cucumbers, olives, onion, and feta while the orzo cools.
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In a large mixing bowl, combine the cooled orzo with all the vegetables, feta, olives, oregano, olive oil, and red wine vinegar. Start with 1 tbsp vinegar, toss, then add more to taste. recipeown.com+1saltandlavender.com+1
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Season generously with salt and pepper. Toss in optional parsley.
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Serve immediately or chill before serving.
Notes
Serves 2–4, depending on portion sizes
You can substitute red wine vinegar with lemon juice.
Use feta cubes in olive oil for richer flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Tossing
- Cuisine: Mediterranean / Greek-inspired