Greek Orzo Salad
A Taste of Greece
It’s no surprise that the recent Greek luncheon at The Fountains at Millbrook left a lasting impression — between the flavorful dishes and festive atmosphere, it was a feast for the senses. Residents gathered to enjoy an afternoon of Mediterranean delights as part of Watermark University, a program designed to spark curiosity and connection through engaging experiences. With laughter in the air and plates full of traditional favorites, it was a day to remember. And now, you can bring a taste of it home with this featured Greek recipe from the event.
Greek Orzo Salad
This bright, savory salad is the perfect Mediterranean-inspired side dish — or a light meal on its own. The combination of toasted orzo, creamy feta, briny olives, and a zesty lemon dressing makes it a refreshing crowd-pleaser.
Ingredients
- 1 box (16 oz) orzo pasta
- 2 Tbsp unsalted butter
- 2 quarts (8 cups) chicken broth
- 1 cup crumbled feta cheese
- 3/4 cup Kalamata olives, pitted and halved
- 1 cup roasted red peppers, diced
- 1/2 cup finely chopped red onion
Dressing:
- 1/3 cup olive oil
- 2 Tbsp fresh lemon juice (about 1 lemon)
- 1/2 tsp dried oregano
- Freshly ground black pepper, to taste
Directions
As a side dish, makes about 10 - 12 servings.
Toast Orzo:
In a large pot, melt the butter over medium heat. Add the orzo and cook, stirring frequently, until it’s golden brown and fragrant (about 5–7 minutes).
Cook Orzo:
Carefully pour in the chicken broth. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 10–12 minutes). Drain any excess liquid if needed and let it cool to room temperature.
Make Dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, and black pepper. Adjust seasoning to taste.
Assemble Salad:
In a large bowl, combine the cooled orzo with feta, olives, red peppers, and red onion. Pour the dressing over the top and toss to combine.
Chill and serve:
Refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.
