Greek Orzo Salad With Shrimp And Cherry Tomatoes

Greek Orzo Salad With Shrimp And Cherry Tomatoes
4.5 from 2 ratings
This Greek orzo salad recipe is perfect if you're looking for a quick and easy dish to make to enjoy on its own or as a side dish. This recipe requires you to make your own zesty vinaigrette that gets mixed in with orzo, cooked shrimp, tomatoes and more. Perfect to take for a picnic or barbecue. This recipe is by Abby Mandel and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Greek orzo salad with shrimp and cherry tomatoes
Total time: 20 minutes
  • 3 tablespoon minced fresh dill
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 (3/4 teaspoon) medium clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound cooked shrimp, each shrimp cut into 4 pieces
  • 2 cup cooked orzo, rinsed in cold water, drained, tossed with 1/2 teaspoon oil, chilled
  • 1 cup quartered cherry tomatoes
  • 4 ounce feta cheese, cut into 1/3-inch dice
  • 3 large green onions, split lengthwise, thinly sliced
  • 12 kalamata olives, pitted, cut into thirds
  • red leaf lettuce, dill sprigs, whole kalamata olives, for serving
  1. In a large bowl, combine 3 tablespoons dill, 2 tablespoons lemon juice and olive oil, 1 tablespoon vinegar, 3/4 teaspoon garlic, 1/4 teaspoon salt and pepper with a whisk.
  2. Add 1 pound shrimp, 2 cups orzo, some tomatoes, 4 ounces cheese, green onions and olives. Toss with reserved tomatoes.
  3. To serve, arrange lettuce on a platter or 4 individual serving plates. Mound orzo on lettuce. Garnish with dill springs and whole olives.