Greek Orzo Salad with Feta and Dolmades

Greek orzo salad with dolmades in a black bowl with lemon garnish.

5 from 2 votes

Greek Orzo Salad with Feta and Dolmades

Greek Orzo Salad with Feta and Dolmades is an easy, make-ahead side dish, full of Mediterranean flavor and fresh ingredients. Tender orzo, crisp vegetables, and creamy feta are tossed in a simple lemon vinaigrette, then topped with dolmades for a truly Greek touch.

Prep Time20

Cook Time10

Optional Chill30

Total Time1

Course: Lunch, Salad

Cuisine: Greek

Servings:

Calories: 258kcal

Author: Jami Powell

Equipment

Large Pot
Large Salad bowl
Sharp knife for chopping vegetables
Cutting board
Whisk

Ingredients

1 cup orzo pasta
1 cup cherry or grape tomatoes halved
1 small English cucumber (about 1 cup) diced
⅓ cup Kalamata olives pitted and halved
1 small green bell pepper (about ¾ cup) diced
1 15 ounce can garbanzo beans drained and rinsed
¼ cup pepperoncini peppers sliced
½ cup (4 ounces) feta cheese, crumbled reserve some for topping
6 dolmades canned, for topping (optional)
½ teaspoon Cavender's Greek Seasoning
2 teaspoons dried oregano
2 tablespoons fresh dill reserve some for topping
pepper to taste

Dressing

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
lemon juice of

Instructions

Bring a large pot of salted water to a boil. Add 1 cup of orzo and cook until al dente. Drain, rinse under cool water, and set aside to cool.
In a large mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, fresh dill, oregano, Greek seasoning, and pepper until smooth and emulsified.
Add cherry tomatoes, cucumber, bell pepper, olives, pepperoncini, and garbanzo beans directly to the bowl with the dressing. Toss well to coat evenly.
Add the cooled orzo and feta cheese. Toss gently until everything is well combined and coated in dressing.
Taste and adjust seasoning if needed. Chill for 30 minutes before serving to let the flavors blend. Top with dolmades, and extra feta and dill before serving.

Video

Notes

Storage Store the Greek Orzo Salad in an airtight container in the refrigerator for up to 3 days. If the salad gets too dry, freshen it up with a little extra olive oil and lemon juice before serving.

Freeze This dish is not freezer-friendly.

Reheat No reheating is required.

Substitutions

Orzo: You can substitute with quinoa or couscous for a different texture.
Feta Cheese: Try goat cheese for a creamier alternative.
Pepperoncini Peppers: Use banana peppers if you prefer a milder flavor.
Dolmades: Instead of using the canned version, try our homemade Greek Dolmades Recipe.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition