Skip to main content

We’ve updated our Terms & Conditions and Privacy Policy. By using this site, you agree to these terms.

Geisinger becomes the first member of Risant Health

Enjoy this zesty twist on a traditional Greek salad.

With each bite of this cool, crunchy salad, you’ll be whisked away to a Mediterranean paradise. Add it to the menu for your next lunch or dinner gathering.


  • 1½ cup orzo pasta 
  • 1 pint grape or cherry tomatoes, cut in half 
  • 2 green onions, trimmed and chopped 
  • ½ green bell pepper, chopped 
  • 1 cup chopped fresh parsley 
  • ½ cup chopped fresh dill 
  • ¼ cup sliced, pitted kalamata olives
  • 2 tablespoons capers, drained 
  • Feta cheese, to your liking 
  • 1 lemon, zested and juiced 
  • ¼ cup extra virgin olive oil 
  • 1 garlic clove, minced 
  • 1 teaspoon oregano


  1. Cook the orzo according to package instructions. Drain and cool briefly. 
  2. In a large mixing bowl, combine the grape tomatoes, green onions, bell pepper, parsley, dill, olives and capers. Add the orzo. 
  3. Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine. 
  4. Pour the dressing over the salad and toss until well combined.
  5. Top with feta. Cover and refrigerate up to an hour before serving.

Serves 6

Next steps: 

Looking for more? Explore our dietitian-approved recipes

Content from General Links with modal content