Step 1: Cook the Orzo
- Bring a pot of salted water to a boil.
- Cook orzo according to package instructions until al dente.
- Drain and rinse under cold water to stop cooking and cool it down.
Step 2: Make the Dressing
- In a small bowl or jar, whisk together:
- Olive oil
- Lemon juice
- Vinegar
- Garlic
- Oregano
- Salt & pepper
Step 3: Toss the Salad
- In a large bowl, combine:
- Cooked orzo
- Tomatoes
- Cucumber
- Red onion
- Olives
- Feta
- Parsley
- Pour the dressing over the salad and toss well to combine.
- Chill in the fridge for 15–30 minutes before serving for best flavor.
Tips & Variations:
- Add grilled chicken, shrimp, or chickpeas for extra protein
- Use whole wheat orzo for added fiber
- Keeps well in the fridge for up to 3 days