Orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice are all ingredients in this cold orzo feta tomato salad. Use 1 teaspoon of dried herbs if you don’t have any fresh ones. I can speak for myself as a personal chef when I say that my customers adore this dish.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 1 cup uncooked orzo pasta
- ¼ cup pitted green olives
- 1 cup diced feta cheese
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh dill
- 1 ripe tomato, chopped
- ¼ cup virgin olive oil
- ⅛ cup lemon juice
- salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook orzo until al dente, 8 to 10 minutes. Drain and rinse with cold water.
- When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato.
- Whisk together oil and lemon juice in a small bowl. Pour over orzo mixture; mix well. Season with salt and pepper; chill before serving.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 614 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this salad. Light and fresh. Perfect for a summer get together. It’s a keeper!
Loved this recipe. I am doing low carb meals and substituted the orzo with palmini rice. Added the other ingredients and it was great. I will add cucumber tomorrow for more substance. Thanks for this recipe.
I didn’t have olives, and I don’t really care for them anyway, so used capers as a salty addition. I always adjust for my tastes, like more lemon and a little less oil, but a very tasty salad. Will make again!
Excellent! This is a really great salad on a warm summer day. Make ahead of or at least the dressing. I have with both fresh and dried herds. Absolutely delious! The longer it sits, the tastier it becomes….
Wonderful salad! I used jalapeno stuffed queen olives and the little bit of kick was perfect. I’ll definitely make this often – thank you so much for the recipe.
Sounds yummy
use sun dried tomatoes, pine nuts, preserved lemons, walnut oil. no dill
Followed recipe exact..just added more spices to my liking..delicious refreshing side..everyone loved it!
Excellent. I pureed 3 cloves of garlic with the olive oil and lemon juice in a small food processor. Other than that, made exactly as written.
When I boiled up to orzo, instead of adding salt to the water, I added no-chicken soup powder (about 2 tsp) to give the orzo a little flavor. I also added 2 tsp of fresh chopped oregano, about 12-15 basil leaves, cut in strips (chiffonade) and a tsp of dried chives. (if you dont have fresh oregano, 1/2 tsp of dried should do). In addition, I used the corn from 1/2 of a large cob or about 1/3 cup corn niblets, 1 jarred roasted red pepper, cut into small strips and 3 slices of a large red onion, quartered. For the dressing I mixed 1/4 cup EVOO with 1 oz of balsamic vinegar and 1 tsp dijon mustard. Oh and I used Alfonso Olives (you can use Kalamata if Alfonso not available) and threw in a few jumbo green olives stuffed with garlic. This dish was a big hit with my family. I almost forgot – make certain that when you purchase your feta cheese that you get feta made from sheep’s milk, not cow’s milk and they both have very different flavors.
This is a recipe my mom made when we visited and my kids loved it. They ask for it periodically and it is really easy. I never have fresh dill, so 2 teaspoons of dry dill is plenty. I also use cherry or grape tomatoes sliced in half. I served it with baked chicken tenders marinated in Italian dressing but realized you could slice or dice the chicken into the salad for a one-dish meal!
Made this as directed except I tripled the recipe and brought it to a family get together. I was told by many that they loved it, and I believe them because it was all eaten. Very easy to make, and I made it the day before to save time. I will make this again.
Awesome flavor explosion in your mouth! Added two choices garlic. And used red peppers instead of tomato (didn’t have any). Love this
I wanted to make this but had no fresh parsley. However, I did have fresh cilantro so used it. Delicious! Very bright, refreshing salad and my family loved it!
lemon was not very pronounced, added a bit of white vinegar to give it some bite. since we love feta, added more to make it a light main dish.
A keeper for sure!!! I used black olives because that’s what I had and added some red onion…delish!! I added feta when served so it didn’t get soggy. Everyone loved it!
added fresh mint instead of dill
I will definitely make this again.
This recipe was not extraordinary, but was good still. I prepared it on a pretty hot summer and it did help cooling off the heat! Kudos for that. However, I felt like it was missing something even though I added one crushed garlic clove. Maybe next time I will add balsamic or red wine vinegar to see if the issue is in the dressing. I adjusted the oil as many seem to have found that it was too much. I will make it again but will definitely tweak it in the dressing department.
Outstanding! Used fresh cucumbers, tomatoes and sheep’s feta.
Wonderful salad ?? will definitely make this again, even better the next day after flavours mix together