• Karine Wlasichuk

Greek Orzo Salad: They Will Ask for Seconds

Updated: May 1, 2020

This recipe is so utterly simple and makes for a great work lunch, as it does not require any microwaving. We've all had lunch hours where we had to keep working and eat at our desk and the idea of having to go in a different room or, in my case, on a different floor to heat up your meal can seem rather devastating- also, ew to small talk next to microwaves, people. This epidemic has to stop.


I also like the idea of adding starch to a Greek salad (in this case orzo) as the lemon juice, olive oil, and natural juices from the chopped cucumbers and tomatoes need to be absorbed and it certainly won't be by the onions. Also, I find ways to incorporate carbs in just about anything. So.

You will need,


Red onion (1, finely chopped)

Cucumber (1, chopped)

Tomatoes (either 1 full red tomato, chopped, or half a bin of chopped cherry tomatoes)

Feta cheese (1 block, chopped)

Black olives (1 can)

Olive oil (around 7 tbsp)

Salt-pepper

Orzo (I used half a box, so around 2 1/2 cups)

Lemon juice (1 full lemon, squeezed)

A step or two,


All you need to do is to chop all vegetables finely and toss them together with olive, salt, pepper, feta cubes and the juice of a squeezed lemon. You then mix in the cooked orzo (I personally like to let it cool down for about 20 minutes to keep the freshness of the ingredients, too much heat would make the cucumbers mushy and you don't want that!) Enjoy using this recipe for weekly lunch preps, as it is easy to keep refrigerated and friendly to many lifestyles and diets!