I am obsessed with this Greek orzo salad. It’s my favorite quick meal and leftovers are good for a few days after. I think it tastes best at room temperature, after it’s been refrigerated for an hour or two to meld the flavors.
I eyeball mostly everything except the dressing. Warning: Using half a package of orzo makes a TON of salad so if you’re only feeding one person and don’t want a week of leftovers, use a quarter bag.
half package of orzo - I get the 1-pound bags from Trader Joe’s
kalamata olives, sliced in half - I usually use about 3/4 of a jar
2-3 tomatoes, chopped
half a red onion, chopped, use more if it’s a small onion
1 cucumber, I like to slice it into rounds and then slice the rounds in half
1 bag of mixed greens. I usually use the spinach blend from Trader Joe’s, roughly chopped (one bag may seem excessive, but it’s needed to avoid the salad becoming pasta heavy).
1 small container of feta, probably 4-5 oz. You will feel like this is a lot, but trust me, use the entire container.
For the dressing:
2 tablespoons red wine vinegar
6 tablespoons olive oil
a clove, or two, of garlic
3/4 tsp. pepper
1 tsp. salt
1 tsp. cayenne or 1 tbs. red pepper flakes
1/2 cup grated Parmesan. If you think this coupled with the feta will make it too cheesy (WHO ARE YOU?), omit and it’s just a simple vinaigrette dressing plus spice.
Combine cooked orzo with all veggies. Mix up the dressing in a food processor, or just whisk it. I like to use the food processor since the cheese gets incorporated with the liquid and the dressing comes together better. Pour over salad. Mix in crumbled feta with wooden spoon. EASY.