How to make
Begin by cooking the orzo pasta. Bring a medium pot of salted water to a boil. Add the orzo and cook according to the instructions on the package until it becomes al dente. In most cases, orzo takes about 12 to 15 minutes to cook properly.
Once cooked, drain the orzo thoroughly in a colander. Rinse it briefly under cold running water to stop the cooking process and cool the pasta down. Allow it to drain well so the salad does not become watery.
While the orzo cools, prepare the vegetables. Cut the cherry tomatoes in halves. Dice the cucumber into small bite-sized cubes. Thinly slice the red onion so it blends evenly into the salad. Roughly chop a handful of fresh basil leaves.
Place the cooled orzo into a large mixing bowl. Add the olives, cherry tomatoes, cucumber, red onion and basil.
In a separate small bowl prepare the dressing. Combine the olive oil, lemon juice (or wine vinegar), salt and black pepper. Whisk the mixture well until the dressing becomes smooth and slightly emulsified.
Pour the dressing over the salad and gently toss everything together so the ingredients are evenly coated.
If desired, crumble or cube the feta cheese and sprinkle it over the salad.
Serve the Greek orzo salad immediately for a fresh and vibrant taste, or place it in the refrigerator for about 30 minutes to allow the flavors to blend even better.
See also how to make the classic Greek salad and be sure to try the delicious Greek melitzanosalata as well.
