Aegean Feta & Olive Orzo Salad
A refreshing Greek-inspired orzo salad packed with briny olives, creamy feta, and bright cherry tomatoes. This easy dish is perfect for a light and satisfying lunch, bursting with classic Mediterranean flavors.
Prep Time
25 min
Difficulty
Easy
Servings
4
Calories
450 kcal
Instructions
- 1
Cook the orzo pasta according to package directions in a large pot of salted boiling water. Drain well in a colander.
~12 min - 2
While the orzo is cooking, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper.
~3 min - 3
In a large bowl, combine the drained orzo, halved Kalamata olives, halved cherry tomatoes, crumbled feta cheese, thinly sliced red onion, and chopped fresh dill.
~5 min - 4
Pour the prepared dressing over the orzo mixture and toss gently to combine all ingredients.
~2 min - 5
Serve immediately or chill for at least 15 minutes to allow the flavors to meld.
Tips
- For an extra layer of flavor, you can add a few chopped sun-dried tomatoes or a sprinkle of capers to the salad.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop overnight.
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