How to Make Greek Orzo Salad

feta cheese

🥗Healthier: reduced-fat feta

💰Cheaper: ricotta

Reduced-fat feta lowers calories, while ricotta offers a creamy texture.

kalamata olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives are lower in calories, while canned black olives are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually cheaper.

orzo

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is higher in protein, while rice is more affordable.

Boil water in a large pot and add orzo; cook until al dente, about 8-10 minutes.

Drain orzo and rinse under cold water to cool.

Chop cucumber, cherry tomatoes, and red onion into bite-sized pieces.

Pit and slice kalamata olives and crumble feta cheese.

In a large bowl, combine cooled orzo, cucumber, tomatoes, onion, olives, and feta.

Chop parsley and add to the bowl with the other ingredients.

In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine.

Refrigerate for at least 30 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Cooking Techniques

Spice Level:

Allergens