This Greek orzo salad is delicious and super easy to prepare. Orzo makes a wonderful side dish but also serves as a tasty lunch.
Greek Orzo is vegetarian, and for those of you who are participating in the Daniel Fast, simply leave out the cheese and use whole grain orzo.
I haven't been to Greece yet, but it's on my very long bucket list. Mediterranean food is probably my favorite, and the food I had in Jordan was very similar to foods from that region.
In fact, I ate quite a bit of Lebanese food while in Jordan, and the flavors and ingredients really overlap with Greek food.
Love shawarma? How about a gyro? Aren't they almost the same? I think the flavors are very similar, though the way they are served might differ a bit.
If you're thinking about going to Jordan, be sure to check out my thoughts on the best restaurants in Amman where most people begin their journey.
You'll find so many things to do in Amman, you might want to spend at least a few days exploring.
I was surprised to learn it takes less than two hours to fly from Greece to Lebanon, so it's easy to see why the flavors might be much the same.
I'm not saying at all that the food is identical, as there are foods in both regions that are specific to each country.
This Greek Orzo Salad definitely has the flavors of Greece, but it also reminds me of a salad I had in Jordan. Either way, it's absolutely delicious!
What You Need for Easy Greek Orzo Salad
Gather your ingredients. There is nothing worse than realizing you're missing something at the last minute. Been there, done that!
To make the salad, you will need orzo pasta, chickpeas, cucumber, feta cheese (omit for Daniel Fast), fresh dill, and red onion.
For the dressing, you'll need olive oil, fresh lemon juice, garlic cloves, dill, fresh, and salt and pepper to taste.
I think English cucumbers are so much better in this salad. Though they are a little more expensive, they do go on sale. English cucumbers are more crisp and give this salad a nice crunch.
Also, go with the fresh dill every time! Once you start using fresh ingredients, you'll wonder why you ever bought dried herbs.
I get that dried herbs last longer, but the taste of fresh dill is just so much better.
Place the leftover dill in a glass of water in the fridge and it will last much longer and you'll love the flavor.
How To Make Greek Orzo Salad
Cook orzo pasta according to package directions. Drain the orzo and rinse with cold water to stop the cooking process.
In a large bowl, combine orzo, chickpeas, cucumbers, feta, dill, and red onion.
In a small bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper. Drizzle dressing over the salad and stir until ingredients are well coated.
Refrigerate overnight, mix well prior to serving.
What to Serve with this Greek Orzo Salad
A bowl of soup and a salad doesn't have to be a boring house salad and a can of soup! This lentil stew is so healthy and the perfect comfort food. It pairs so well with the Greek orzo salad. Pour a glass of wine and put on Mamma Mia! Sounds like a fun evening to me!
What Else Can I Add to a Greek Orzo Salad
You could easily add a protein right into the salad. Cubed chicken would be wonderful. Leftover steak would be really good, too. Just be sure to keep the meal in a lunch bag with a cold pack if you're taking it to work.
How Long Does this Greek Orzo Salad Keep?
This salad will keep well in the refrigerator for about three days, but it will be gone long before that! The flavors really meld together and I think it tastes even better the second day.
For the Salad
- 1 cup orzo pasta, uncooked
- 1 can chickpeas, drained and rinsed
- 1 cup cucumber, chopped
- ⅔ cup feta cheese, crumbled
- ¼ cup fresh dill, chopped
- ½ cup red onion, diced
For the Dressing
- 6 T olive oil
- 6 T lemon juice, fresh, (approx. 1 whole lemon)
- 2 garlic cloves, minced
- 1 T dill, fresh, finely chopped
- salt and pepper to taste
- Cook orzo pasta according to package directions.
- Drain the orzo right away and rinse with cold water to stop the cooking process.
- In a large bowl, combine orzo, chickpeas, cucumbers, feta, dill, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper.
- Drizzle dressing over salad and stir until ingredients are well coated.
- Refrigerate overnight, mix well prior to serving.
Nutrition Information:Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 412Saturated Fat: 7gCholesterol: 22mgSodium: 285mgCarbohydrates: 34gFiber: 2gSugar: 4gProtein: 9g