I have something to confess. I have eaten this Greek orzo salad every day this week. And I don’t think I’m going to stop anytime soon. You see, I made the orzo salad on Sunday for a casual, easy lunch and made a little (A LOT) too much and have been feasting on the leftovers all week. This salad is just a great stand-by and topped with the juicy grilled chicken makes an awesome lunch or light dinner. You could of course keep things vegetarian and leave out the chicken and you could add some chick peas for extra fiber. But whatever you do, make enough so that you can have some for lunch the next day (and the next and the next) because the longer this salad sits, the more delicious it gets. Now if you’ll excuse me, I think there might still be some left in the fridge and I think I could do with some Greek-inspired deliciousness.
How to make Greek orzo salad
Cook orzo (or any pasta rice) until al dente in plenty of salted, boiling water. Drain and rinse then combine with cherry tomatoes, Kalamata olives, cucumber, red onion and feta cheese. Make a simple dressing by combining olive oil, fresh lemon juice, dried oregano, salt and pepper and mixing well. Pour over the salad, mix and serve. The salad can be kept covered in the fridge for up to 5 days.
What to serve with Greek orzo salad
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