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Greek Orzo Salad
September 29, 2007

This is my #2 all time fave from this site, second only to the Brown Sugar Meatloaf. As are many others, I am guilty to modifications based on what I have in the house, as well as taste preferences. I am into easy prep and finding shortcuts, so I used an English cucumber and didn't remove the seeds, and the tomatos were those cute baby grape tomatoes, cut in half (used approx 20); no seed removal there also. Thanks to the advice of other reviewers here, I purchased bottled Greek dressing, and tossed in 1/2 cup. On the first try I only used 1/4 red onion, but I will upgrade that next time to 1/2. I would also double the lemon pepper, and add more salt (I use sea salt) and a liberal dose of freshly ground black pepper. Definitely more lemon... I will juice a full lemon next time...lemon is a leading flavor in authentic Greek cuisine, and 1 T is WAY too short. Also tossed in some sliced Greek pepperoncini (found in the condiment aisle near the olives), approx 1/4 cup. This is FABULOUS, and gets even better overnight. It is also very pretty and colorful when served in a glass bowl. Again, a keeper. Husband, kids, and picky grandkids ALL loved it. Thanks to the original submitter of this recipe. LoveLoveLove this!!!!!!

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