Greek Orzo Salad with Feta and Sundried Tomatoes
This Greek orzo salad combines orzo pasta, feta, sundried tomatoes, and olives in a lemony olive oil dressing. It’s hearty but light, bursting with Mediterranean freshness, and perfect for summer lunches, meal prep, or an easy side dish that pairs beautifully with grilled meats or fish.
Ingredients
- 250 g orzo pasta
- 150 g feta cheese crumbled
- 6 sundried tomatoes finely chopped
- 10 cherry tomatoes halved
- ½ cucumber diced
- ½ red onion thinly sliced
- handful kalamata olives pitted
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp oregano dried
- pinch sea salt
- black pepper to taste
Instructions
- Cook the orzo in salted boiling water according to packet instructions until al dente. Drain and rinse under cool water to stop the cooking, then drizzle with olive oil and toss to coat.
- In a large bowl, combine the sundried tomatoes, cherry tomatoes, cucumber, onion, and olives. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small jar, then pour over the salad. Add the orzo and toss gently. Fold in the feta and serve warm or chilled.
Notes
Orzo is quick to cook and easy to overcook, so keep an eye on it. You want it tender but still with a little bite. After draining, toss it with a drizzle of olive oil to prevent sticking.
Sundried tomatoes are key here—they bring an intense sweetness that balances the saltiness of the feta. Use ones packed in oil for better texture and richer flavour.
Nutrition
Calories: 310kcalCarbohydrates: 34gProtein: 9gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 490mgPotassium: 340mgFiber: 2gSugar: 4gVitamin A: 950IUCalcium: 170mgIron: 1.2mg
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