Greek Orzo Salad
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Greek Orzo Salad Recipe

Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 4
Calories 346kcal
Author Olives-n-Okra


  • 1 cup orzo uncooked
  • 1 teaspoon salt
  • 1 teaspoon fresh oregano chopped
  • 1/4 cup Kalamata olives sliced
  • 1/4 cup red onion chopped
  • 1/4 cup cucumbers chopped
  • 1/4 cup green bell pepper chopped
  • 1 cup tomatoes cored, seeded, and chopped
  • 5 or 6 peperoncini
  • 3.5 ounces of cubed feta cheese optional
  • 3 tablespoons extra virgin olive oil


  • Bring 6 cups of water to a boil. Add teaspoon of salt. Add orzo to boiling water. Boil for about 9 minutes, stirring occasionally. Remove from heat and drain well. Let orzo cool at room temperature or refrigerate until ready to use. Fluff with fork before adding ingredients.
  • Prepare vegetables and herbs as directed. Toss vegetables, fresh oregano, and olive oil with orzo. Add feta cheese, if desired. Garnish with peperoncini. The salad is best when chilled.


The Kalamata olives and feta cheese add to the saltiness of this dish. Taste it before adding additional salt.