Cold Greek Inspired Orzo Salad

I hope everyone had a great 4th of July! While we did not celebrate how we traditionally do- with a large get together followed by the fireworks display at the beach, we still had a great time with our family. If you’re anything like my family, you made WAY too much food yesterday, and will be enjoying those leftovers today. One great way to change things up a bit is by adding a new side dish! This easy to make orzo salad is served cold, and pairs well with burgers, hot dogs, grilled chicken and helps to bring a little cold to this otherwise hot summer.


1 bag of orzo

Baby spinach

Bite-sized tomatoes (cherry or grape)



Olive Oil



Feta Cheese


Kalamata Olives



Prepare your orzo according to the package. While the orzo is cooking, prepare the other ingredients.

Wash and dry about 3 large handfuls of baby spinach. Add it to a heated skillet and cook until wilted. Set aside to cool. Once cooled, cut into thin slices.

Wash and dry your tomatoes. Cut into small bite-sized pieces. Since orzo is small, I cut my tomatoes into halves and then quartered each half.

Peel cucumbers and cut into bite-sized quarters.

Cut feta cheese into small cubes.

Drain, rinse and slice your olives.

Once your orzo is cooked, rinse with cold water and add to a large bowl. Mix in your cooked spinach, tomatoes, olives, cucumbers and feta.

Optional: add fresh, sliced basil too!

Add salt, pepper, oil, vinegar, oregano and lemon to taste. Or instead, feel free to add your favorite bottled salad dressing!

Cover and leave in the fridge for a few hours or overnight to chill. Top with additional oil/vinegar or salad dressing and serve!

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