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orzo greek salad recipe served with side of kalamata olives

Orzo Greek Salad Recipe

A delicious, healthy, and plant-based twist on a classic Greek salad recipe! It is easy to prep and a summer salad recipe, especially for BBQs and picnics!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Salad
Cuisine Greek cuisine
Servings 6 servings

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!
Keyword greek salad, orzo greek salad recipe, vegan salad