When summer rolls around, you can bet that Emily’s and my family will be serving up this amazing orzo salad at our family events! I don’t know where this recipe comes from, but my aunt introduced it to our family dinners – and now I can’t think of summer without it!
I love Mediterranean flavors anyway – tomatoes, olive oil, feta, olives – but when they are all combined in this salad – I just can’t stop eating it. I tend to make a HUGE bowl of this and serve it for multiple dinners, and then just eat it for snacks and lunches. This is awesome with grilled chicken, fish, burgers, steaks, sandwiches – pretty much any summer meal!
There are also a lot of variations to this salad. If you don’t like one of the vegetables, just leave it out! (The orzo, dressing mixture, and feta are pretty important – the rest can be mixed and matched.) This is also awesome with grilled chicken mixed in to make it a whole meal. (You might even love this whole salad even if you don’t like one of the components. My husband doesn’t love cucumbers, and I don’t love raw onion, but we will both eat this salad anyway because it’s so good!)
Definitely try this salad – and let us know how you love it!
- 1 cup orzo pasta (it's usually a tiny box in the pasta aisle!)
- 6 T. olive oil
- 5 T. red wine vinegar
- 1½ teaspoon of salt and 1½ teaspoon of ground pepper
- ¼ cup (or less) of Parsley
- A few dashes of Oregano
- 1 small red onion - diced
- 2 large tomatoes - diced
- 1 English Cucumber - diced (can use regular cuke!)
- 4 ounces of crumbled Feta
- Black Olives (optional)
- Cook the Orzo pasta al dente. Add 1 T. of olive oil to the pasta. Then, add in the remaining olive oil, vinegar, S&P, and spices. Mix until coated. Add in the rest of the ingredients. Mix and refrigerate until cold and marinated. Enjoy!