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This super green orzo salad is ideal for summer BBQs and get-togethers. It’s flavor packed with feta, herbs, tomatoes and chickpeas!
This Super Green Summer Orzo Salad is the ultimate light, refreshing, and crowd-pleasing dish to bring to your next summer BBQ. Tender orzo is tossed with crispy green bell peppers, crunchy celery, cool cucumbers, and protein-packed chickpeas for a vibrant crunch in every bite.
If you like this recipe, you will also love my Best Broccoli Feta Salad or my Creamy Prasini Salata. Bursting with sweet juicy tomatoes, salty crumbles of creamy feta, and a generous handful of fresh herbs. It’s all brought together with a zesty lemon-herb vinaigrette. Vibrant, satisfying, and effortlessly light, it’s a bright side dish that holds up beautifully outdoors and leaves everyone asking for the recipe.
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Super Green Summer Orzo Salad
Ingredients
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 tsp salt
- 2/3 cup (100 g) dry orzo
- 2 Persian cucumbers , diced
- 1 long celery stalk, sliced
- 1 medium green bell pepper, diced
- 15 oz (0.45 kg) can chickpeas, drained + rinsed
- 2 scallions, green + white parts, thinly sliced
- 3.5 oz (100 g) feta, crumbled
- 1/3 cup (45 g) Castelvetrano olives, pitted + halved
- 1 tbs capers, rinsed + coarsely chopped
- chopped parsley, for garnish
- pepper, to taste
Herby Vinaigrette:
- 1/4 cup (55 g) olive oil
- 1/4 cup (10 g) fresh dill, packed
- 2 tbs lemon juice
- 2 tbs red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- 1 tsp Dijon mustard
- 1/4 tsp salt
Instructions
- Put the tomatoes in a large bowl and toss with the salt.
- Bring a pot of well salted water to boil. Add the orzo and cook it until tender, usually for 9-12 minutes but use the package instructions as a guide. Drain through a fine-mesh colander and rinse with cold tap water to halt the cooking. Drain well.
Herby Vinaigrette:
- Meanwhile, make the Herby Vinaigrette by combining all the dressing ingredients in a blender and process until smooth. (You can also mince the herbs and just whisk everything together in a bowl or shake it up in a jar.)Â Â
- To assemble the salad, add the cooked orzo to the tomatoes along with the cucumbers, celery, pepper, chickpeas, scallions, feta, olives, and capers in a large bowl, and toss with the dressing to taste. Garnish with herbs or pepper.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use goat cheese instead of feta.
- You can use rice, farro or barley instead of orzo.