This easy Greek Orzo Salad is the perfect cold summer salad. It is loaded with fresh ingredients including tomatoes, cucumbers, feta cheese, chickpeas, and herbs. Finished with a vibrant homemade Greek salad dressing, this is a salad recipe that you will want to make again and again!
½cupfresh mint and/or basil leaveschopped or torn; plus more for garnish
Instructions
Bring a large pot of water to a boil. Once boiling, salt the water. Cook orzo according to package instructions until al dente. Drain the orzo and drizzle it with olive oil; toss to coat. Allow it to cool.
To make the Greek salad dressing, combine the red wine vinegar, lemon juice, dijon mustard, oregano, salt, black pepper, and minced garlic. While whisking, drizzle in the olive oil until emulsified.
Toss the cooled orzo, grape tomatoes, red onion, olives, cucumbers, and feta cheese in a large bowl. Pour the dressing over the mixture and toss until everything is coated.
Add the fresh herbs and toss just until incorporated.
For best results, chill the salad for 2 hours in the refrigerator before serving.
Notes
Garnish: Sprinkle with additional fresh herbs, feta cheese, and freshly cracked pepper.
Store: Transfer the salad to an airtight container. Store it in the refrigerator for up to 4 days.
For Quick Cooling: Spread the cooked, olive oil-coated orzo onto a baking sheet tray.