Ingredients
For the Orzo Salad:
- 1 pound orzo pasta
- 2 cups cherry tomatoes, halved
- 1 large English cucumber, sliced in half lengthwise, then cut into half-moons
- 1 cup Kalamata olives, pitted and sliced
- 1 large red bell pepper, seeds removed and diced
- 1 15.5-ounce can chickpeas, drained, rinsed, and patted dry
- 1 small red onion, sliced
- 1 cup feta cheese, crumbled
For The Dressing:
- ⅓ cup olive oil
- 2 cloves garlic, minced
- 3 tablespoons red wine vinegar
- ½ tablespoon freshly squeezed lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 2 tablespoons Kalamata olives, finely chopped
Instructions
- Cook the orzo: Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to the package directions until al dente, adding about one extra minute for a softer texture. Drain and rinse under cold water to stop the cooking process, then drain well again.
- Make the dressing: In a large mixing bowl, whisk together the olive oil, minced garlic, red wine vinegar, lemon juice, dried oregano, salt, black pepper, and finely chopped Kalamata olives until well combined.
- Assemble the salad: Add the cooked and cooled orzo, cherry tomatoes, cucumber, Kalamata olives, diced red bell pepper, chickpeas, and sliced red onion to the bowl with the dressing. Toss everything together gently until evenly coated with the dressing.
- Finish and serve: Taste the salad and adjust seasoning with additional salt or lemon juice if needed. Gently fold in the crumbled feta cheese just before serving to maintain its texture and freshness. Optionally, chill the salad for 30 minutes before serving to allow flavors to meld and garnish with extra feta or fresh herbs as desired.
Notes
- Rinse the orzo after cooking to keep it light and prevent clumping.
- Chill the salad for 30 minutes before serving — it helps the flavors blend beautifully.
- Add the feta just before serving so it stays fresh and crumbly.
- This salad keeps well for 3–4 days in the fridge, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean, Greek
- Diet: Vegetarian
