Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
Greek orzo salad is delicate yet hearty and topped with our favorite, fresh salad veggies. Top it with crisp cucumbers, fresh tomatoes, onion, and bell pepper—and you can’t forget the olives, feta, and lemon garlic dressing. It can be served warm or chilled for a quick and easy side that’s ready in just 20 minutes!
Ingredients
Greek Orzo Salad – orzo pasta uncooked – NatureSweet® English Cucumber – NatureSweet Cherubs® – red onion – NatureSweet® Green Bell Pepper – flat-leaf parsley – kalamata olives – fresh dill – feta Lemon Garlic Dressing – lemon zest and juice – extra virgin olive oil – garlic cloves – oregano
Step 1: Cook the orzo to al dente, according to the package directions. Step 2: Dice the cucumber and red onion, halve the tomatoes, and chop the bell pepper, parsley, olives, and dill.
How to Make A Greek Orzo Salad
Step 3: When the orzo is cooked, drain and rinse it under cold water for 10 seconds. Make sure to drain well again, after rinsing. Step 4: Add all the salad ingredients (including the cooked orzo) to a large bowl and toss.
How to Make A Greek Orzo Salad
Step 5: In a small bowl or mason jar, combine the lemon juice, lemon zest, olive oil, garlic, oregano, and a hefty pinch of salt and pepper. Whisk or shake until the ingredients are combined. Step 6: Drizzle the dressing over the Greek orzo salad and serve!
How to Make A Greek Orzo Salad