Greek Orzo Salad With Tomatoes And Cucumbers In Lem

Name: Greek Orzo Salad With Tomatoes And Cucumbers In Lemon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 6 ounces orzo pasta; 2 large ripe tomatoes, peeled seeded, and chopped; 1 cucumber, peeled, seeded, and chopped; 1 cup kalamata olive, pitted and chopped; 4 green onions, including tender green tops, thinly sliced; 1/2 cup crumbled feta cheese; 3 tablespoons minced fresh oregano (or 1 T. dried oregano, crumbled); Dressing; 2 eggs; 1 lemon, zest of; 1 large lemon, juice of; 1/2 cup hot chicken stock; 1/4 cup sour cream; salt; 1/2 teaspoon fresh ground white pepper or 1/2 teaspoon black pepper

Servings: persons

Salad
6 ounces orzo pasta
2 large ripe tomatoes, peeled seeded, and chopped
1 cucumber, peeled, seeded, and chopped
1 cup kalamata olive, pitted and chopped
4 green onions, including tender green tops, thinly sliced
1/2 cup crumbled feta cheese
3 tablespoons minced fresh oregano (or 1 T. dried oregano, crumbled)
Dressing
2 eggs
1 lemon, zest of
1 large lemon, juice of
1/2 cup hot chicken stock
1/4 cup sour cream
salt
1/2 teaspoon fresh ground white pepper or 1/2 teaspoon black pepper

1
Cook the orzo by following the package directions for al dente.
2
Drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
3
To make the dressing: beat the eggs together with the lemon zest and juice.
4
Pour mixture into a small saucepan over low heat.
5
Gradually add in the hot stock, stirring constantly, until all the stock is used.
6
Continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
7
Transfer mixture to a small bowl; set aside to cool.
8
When the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
9
Transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
10
Pour the cooled dressing over the mixture; toss gently to coat.
11
Serve immediately or cover and refrigerate for up to 24 hours.
12
Bring to room temperature before serving.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salad, 6 ounces orzo pasta, 2 large ripe tomatoes, peeled seeded, and chopped, 1 cucumber, peeled, seeded, and chopped, and more.

Yes, Greek Orzo Salad With Tomatoes And Cucumbers In Lemon Dressing falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Orzo Salad With Tomatoes And Cucumbers In Lemon Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions