Sometimes self-care looks like a warm bath…
Other times, it looks like a vibrant bowl of Greek orzo salad—zesty, grounding, and bursting with flavour.
Other times, it looks like a vibrant bowl of Greek orzo salad—zesty, grounding, and bursting with flavour.
This one’s simple, delicious, and make-ahead friendly. It holds up beautifully in the fridge for up to 4 days.
Perfect for easy lunches, potlucks, summer BBQs, or any time you’re craving those bright Mediterranean vibes.
Ingredients (6–8 servings)
For the salad:
- 340 grams dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ⅓ cup Kalamata olives, pitted and halved
- ¼ cup crumbled feta cheese (feel free to add more if you love feta)
- 2 tablespoons fresh parsley, chopped
- Optional: ¼ cup diced red bell pepper or pepperoncini for a little extra zing
For the dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- 2 teaspoons dried oregano
- Salt & black pepper to taste
Instructions
Cook the orzo
Bring a pot of salted water to a boil. Add the orzo and cook for 9–10 minutes (check your package for specific timing—some brands vary).
Drain and rinse with cold water to stop the cooking and cool the pasta.
Bring a pot of salted water to a boil. Add the orzo and cook for 9–10 minutes (check your package for specific timing—some brands vary).
Drain and rinse with cold water to stop the cooking and cool the pasta.
Whisk the dressing
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper.
Taste and adjust—trust your instincts.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper.
Taste and adjust—trust your instincts.
Assemble the magic
In a large bowl, combine the cooled orzo, tomatoes, cucumber, onion, olives, feta, and red pepper (if using).
Pour over the dressing and toss gently to coat every bite.
In a large bowl, combine the cooled orzo, tomatoes, cucumber, onion, olives, feta, and red pepper (if using).
Pour over the dressing and toss gently to coat every bite.
Top it off
Sprinkle with fresh parsley. Let it sit for 15–30 minutes if you can—it only gets better as the flavours meld.
But if you're like me… you might not want to wait. And that’s okay too.
Sprinkle with fresh parsley. Let it sit for 15–30 minutes if you can—it only gets better as the flavours meld.
But if you're like me… you might not want to wait. And that’s okay too.
Optional Add-Ins
- Grilled chicken, shrimp, or salmon
- Chickpeas for a protein boost
- A handful of arugula or spinach for extra greens
- Toasted pine nuts for crunch
Whether you’re prepping lunch for the week or showing up to a backyard BBQ, this salad brings brightness, ease, and a whole lot of joy to the table.
OPA!
The information presented here is for entertainment and informational purposes only. The information in this post is subject to interpretation and is an expression of opinion. It is not intended for, and does not replace professional, medical, legal, business, and/or health related opinions and advice. It is not a substitute for counselling or any other type of therapy, or medical advice from qualified professionals.
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