Monday, August 12, 2013

Greek Orzo Salad with Mustard-Dill Vinaigrette

Greek Orzo Salad with Mustard Dill Vinaigrette

If you love a Greek or Mediterranean salad like I do, you are going to love this zesty orzo salad. The flavors of the fresh dill and mustard make the perfect vinaigrette and bring the tasty flavors over the top!
The creamy vinaigrette holds all the ingredients together nicely. This is a perfect side dish to serve with grilled chicken, shrimp or steak. Everyone loved this recipe and best of all, it can be made ahead of time and chilled until ready to serve.

Fresh dill, Dijon mustard and olive oil make the most delicious creamy vinaigrette. 


  • 1 box of orzo, cooked al dente and cooled
  • 1 large cucumber, seeded, quartered lengthwise, and sliced
  • 3 green scallions, thinly sliced
  • 1 pint grape tomatoes, halved
  • 1/4 cup chopped fresh dill, plus extra for garnish
  • 1/4 cup white wine vinegar or white balsamic vinegar
  • 3 tablespoons Dijon mustard
  • 1/2 cup olive oil
  • Salt and freshly ground pepper
  • 3/4 pound feta cheese, crumbled


  1. Combine orzo, cucumber, scallions, and tomatoes in a large bowl. 
  2. Place fresh dill, vinegar and mustard in a blender and blend until smooth. 
  3. With the motor running, slowly add the olive oil to emulsify the mixture. Season with salt and pepper to taste. 
  4. Pour the vinaigrette over the cooled orzo and combine well. 
  5. Gently fold in the crumbled feta cheese. 
  6. Chill until ready to serve. 


No comments:

Post a Comment