Easy Greek Salad
This salad has been a long time coming. I created a version of a it several years ago, and I keep going back and adding more and/or swapping ingredients. This last time making it, I feel like I got it just where I want it!
This isn’t just for summertime either! Of course, it’s great for BBQs, easy to take to a potluck, can be double or cut in half. It’s a very versatile recipe! If you don’t like a specific ingredient, feel free to leave it out! As long as you don’t leave out the pasta, you’re good to go! LOL With that being said, you can use swaps for almost every ingredient in the recipe, but it will change the flavor and not be the same dish I created. And that’s ok! It is a pretty forgiving dish, and I don’t want you running to the store to grab one or two ingredients – it’s just not necessary! Maybe you don’t like olives, leave them out! Love olives, but only have black – use them! Make it your own or prepare it exactly as I have written (preferred😁), but do what makes your life as easy as possible!
If you prefer more “extra ingredients”, you can also increase the ingredients to pasta ratio. Try my recipe as written first, taste it and then make any adjustments to make it to your liking. Please note that this is even better after it has “sat” for a while! Let those flavors marry!
Greek Salad
Ingredients
- 2 Cups Orzo Pasta
- 8 Oz. Chunk Feta, crumbled
- 1/2 Cup Kalamata olives, diced
- 1 Cup Tomatoes, diced
- 1/2 Cup English cucumber, diced
- 1/4-1/2 Cup Pepperoncini, diced
- 2 Tblsp. Capers, lightly chopped you can also leave whole, if desire
- 1/2 Cup Pine nuts, toasted in a dry pan
- 1/4 Cup Lemon juice Fresh lemon
- 1/2 Cup Olive Oil Good quality
- 2 Tsp. Garlic Powder
- 2 Tsp. Oregano
- 1 Tsp. Black pepper, fresh cracked
- 1 1/2 Tsp. Himalayan pink salt Regular salt is fine
Instructions
- Bring 6 quarts of water to a boil.
- While water is coming to a boil, combine lemon juice, olive oil, garlic powder, oregano, salt and pepper in a 16 oz. mason jar, measuring cup or something similar. Either whisk or add a lid to the mason jar and shake ingredients until completely combined. I like to use my handheld milk frother – it does the job beautifully and, not to mention, it makes it super easy! 😊
- After water comes to a boil, add a palm full of salt (I use my Himalayan for everything) to the boiling water. Stir and add the orzo. Cook orzo according to package directions, do not overcook.
- Drain pasta and rinse with cold water to stop the cooking process. Drain as much water off the pasta as you can.
- Add pasta to a large mixing bowl. Add dressing and stir. Add feta, olives, tomatoes and cucumbers. Stir gently until all ingredients are combined.
- Toast pine nuts in a dry pan over medium low heat. Be careful not to overdo it, once you can smell the nuts, they are done. Add to salad and give it one more stir.
- Adjust salt and pepper to taste.
- Store in an airtight container in the fridge. It's actually better the next day, but you can serve at any time.