Greek salad has always been one of my favorite salads, and this orzo Greek salad recipe is my twist on the classic! It’s easy to prep, healthy, and fulfilling, and it’s a great summer salad recipe for BBQs and picnics to enjoy with friends and family.
Ingredients:
To make this delicious orzo Greek salad recipe, you need to prep the salad ingredients and the dressing’s ingredients:
Salad Ingredients:
- Orzo: I love to use Jovial grain-free cassava orzo. It’s gluten-free and delicious in any orzo recipe. It can be substituted with any other orzo, whether gluten-free or not.
- Bell peppers: Use a combination of red and green bell peppers, or use one only!
- Persian cucumbers are crunchier than other cucumbers.
- Cherry tomatoes: I used a mix of red, yellow, and green cherry tomatoes. I love the pop of color they add to this salad.
- Kalamata olives: what makes a Greek salad Greek is using the best kalamata olives you can get!
- Red onion
- Plant-based feta cheese or any vegan white cheese instead; pick one that you love its taste!
Salad Dressing Ingredients:
- Olive oil
- Freshly squeezed lemon juice
- Garlic clove
- Dijon mustard
- Red grape vinegar
- Dried oregano
- Salt & pepper
How to make orzo Greek salad recipe?
- Cook orzo as per package instructions.
- While the orzo is cooking, go ahead and chop all of the veggies to prep the salad.
- Once the orzo is done cooking, drain it, add olive oil to prevent it from sticking, and set it aside to cool.
- In a medium-sized bowl, mix all of the salad dressing ingredients.
- Add the chopped salad veggies to a big bowl, then add the orzo and the dressing. Mix to combine. It is ready to be served.
Serving suggestions:
The options for serving this delicious and healthy orzo Greek salad are endless. You can serve it as a side dish to any main course or a light lunch or dinner. Try it next to a musakhan roll or with these delicious vegan Arayes!
I like to add sliced avocado or crispy tofu to this salad and have it for lunch or dinner.
Storing Leftovers:
This salad is best consumed fresh. If the salad and orzo sit longer in the dressing, the veggies and orzo will become soggy, and the taste will change. However, if you feel like you prepared more than what you can consume, you can store the veggies and dressing separately. Even the orzo can be stored in a glass container in the refrigerator.
Recommended Recipes:
If you are a salad person, then make sure to check these delicious salad recipes next:
- Vegan Iraqi Jajik recipe, a delicious yogurt cucumber salad!
- Grilled corn salad is perfect for the summer!
- Delicious plant-based potato salad recipe.
- Classic Middle Eastern tahini salad recipe!
- Easy vegan coleslaw recipe.
- Turkish-inspired summer salad, gavurdagi salad recipe!
- Plant-based lentil salad recipe.
If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚
Orzo Greek Salad Recipe
Equipment
- pot
- Strainer
- Chopping board & knife
- Medium-sized bowl
- Big salad bowl
Ingredients
Salad Ingredients:
- 227 g Jovial grain free orzo
- 1 green bell pepper large, chopped
- 1 red bell pepper large, chopped
- 2 Persian cucumbers chopped
- 1½ cup mixed cherry tomatoes halved
- ⅓ cup red onion chopped
- ½ cup Kalamata olives pitted, roughly chopped
- 1 cup vegan feta cheese cubes
Salad dressing ingredients:
- ½ cup olive oil
- 1 garlic clove minced
- 3 tablespoon red grape vinegar
- 1 teaspoon Dijon mustard
- 1 lemon juiced
- 1½ teaspoon dried oregano
- ½ teaspoon pink salt
- 1 pinch pepper
Instructions
- Cook the orzo as per package instructions. Mine took 12 minutes to cook.
- In a medium-sized bowl, mix all of the salad dressing ingredients. Set aside.
- Once the orzo is done cooking, drain it, add olive oil to prevent it from sticking, and set it aside to cool.
- Add the chopped salad veggies to a big bowl, then add the orzo and the dressing. Mix to combine. Serve and enjoy!
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