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Ina Garten's 
Greek Orzo Salad

  • 1 cup orzo (about 8 ounces)

  • Kosher salt and freshly ground black pepper

  • ¼ cup freshly squeezed lemon juice, plus extra for serving (2 lemons)

  • ½ cup good olive oil

  • 1 cup canned chickpeas, rinsed and drained

  • ½ cup (¼-inch) diced red Holland bell pepper

  • ½ cup (¼-inch) diced red onion

  • 3 tablespoons capers in brine, drained

  • 3 tablespoons minced fresh dill

  • 4 ounces Greek feta, ½-inch diced (not crumbled)

  • ½ cup Kalamata olives, pitted and halved lengthwise

  • 2 cups baby arugula

  • ½ lemon, thinly sliced, for serving

 

  1. Cook the Orzo: Bring 6 cups (1.5 liters) of water to a boil in a large saucepan, add 1 tablespoon of salt, then the orzo; return to a boil, reduce heat, and simmer for 8 to 10 minutes until al dente. Drain and transfer to a large bowl.

  2. Make the Vinaigrette: Whisk together ¼ cup (60 ml) lemon juice, ½ cup (120 ml) olive oil, 2 teaspoons salt, and 1 teaspoon black pepper in a 1-cup (240 ml) glass measuring cup.

  3. Combine Ingredients: Pour the vinaigrette over the warm orzo and stir well. Gently mix in the chickpeas, diced bell pepper, diced onion, capers, dill, diced feta, and halved olives.

  4. Finish the Salad: Just before serving, stir in the 2 cups of arugula, add lemon slices, a squeeze of lemon juice, and taste for seasoning adjustments.

  5. Serve: Enjoy the salad warm or at room temperature.

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