Go Back
–+ servings

Spinach Feta Orzo Salad

This zesty orzo salad combines crisp cucumber and salty feta with fresh lemon for a dish that’s just as good at a picnic as it is for a quick desk lunch.
Shared notes will appear here.
Soups, Salads & Bowls
Mediterranean
Kitchen Pace : 🕒
Servings: 3
Recipe by NAVA Kitchen
Spinach feta orzo salad with cucumber, tomato, and fresh herbs served in a white bowl with lemon dressing.
Print Recipe
Share Recipe
Save to My Kitchen

Ingredients:

  • 1 cup orzo
  • 1 cucumber, small, diced
  • 3 cups fresh baby spinach, roughly chopped
  • ¾ cup feta cheese, crumbled
  • ¼ red onion, small, very thinly sliced
  • 2 tbsp fresh parsley, chopped
Optional
  • 1 cup cherry tomatoes, halved, or 1 medium tomato, diced
  • ¼ cup Kalamata olives, sliced
Lemon Dressing
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, pressed
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Method:

Start Cooking
  • Bring a pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Drain and rinse briefly with cool water to stop the cooking. Let cool slightly.
  • Add the cooked orzo, cucumber, spinach, feta, red onion, and parsley to a large bowl.
  • In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper.
  • Pour the dressing over the salad and toss gently until evenly coated.
  • Serve chilled or slightly warm. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Rinse the orzo briefly after cooking to keep it from sticking together.
  • Add the feta last for larger creamy crumbles instead of fully mixing it in.
  • For extra flavor, let the salad rest 10–15 minutes before serving.
 
Make it yours
  • Add cherry tomatoes, olives, or roasted red peppers for extra color and flavor.
  • Swap spinach with arugula for a more peppery bite.
  • Swap parsley with fresh dill for a more Mediterranean-style flavor.
  • Swap red onion with shallots for a milder flavor.
  • Use green onion for a fresher, lighter variation.
  • Add chopped fresh mint or a pinch of dry mint for a brighter, refreshing finish.
  • Add toasted pine nuts or sliced almonds for extra crunch.
  • Add grilled chicken, chickpeas, or tuna to make it more filling and protein-rich.
 
At the table
  • Serve with grilled chicken, salmon, soup, or warm pita bread.
  • It also works well for meal prep, packed lunches, and potlucks.

My notes:

Click here to add your own private notes.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.

Nutrition:

Calories: 466 kcal | Carbohydrates: 47 g | Protein: 15 g | Fat: 25 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Cholesterol: 35 mg | Sodium: 698 mg | Potassium: 620 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 3571 IU | Vitamin C: 33 mg | Calcium: 273 mg | Iron: 3 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!