This olive salad recipe is bright and summery; packed with salty olives, feta cheese, and fresh parsley. Perfect for a picnic or easy summer dinner!
We’re in the peak of potluck picnic season! I love an all-in-one salad with veggies, a carbohydrate base, lots of bright flavor, and the ability to add protein of your choice on top or serve it as a side to burgers and dogs at a BBQ. If you’re looking for an easy summer salad to bring to your next cookout, this olive salad recipe is super easy to assemble, chill, and transport.
Olive Salad Recipe
This vibrant olive salad is made with orzo, bell peppers, fresh lemon, and salty feta. The orzo provides a hearty base, while the crisp bell peppers add a satisfying crunch. I can’t get enough fresh parsley in recipes, so feel free to add as much as you like! Along with the olives, it’s the key ingredient of this recipe.
Once the orzo is cooked, it’s a breeze to whip up, making it a favorite for busy weekdays, prep days, or last-minute gatherings. Plus, it’s versatile — serve it chilled as a refreshing summer side or heat it up if you’d like!
What are the best olives?
Olives come in a variety of colors and flavors, ranging from green to black, depending on their ripeness and curing methods. My all-time favorite olive is Kalamata, known for their rich, meaty texture and dark purple hue. Castelvetrano, mild and buttery green olives; and Niçoise, petite black olives with a slightly bitter, briny taste.
Fun fact: I hated olives growing up because the only ones I was exposed to were the boring black olives that come in a can. Now that I’ve discovered many of the more delicious varieties at restaurants, I love them! (Locals: Lampo’s orange-y herb olives are my favorite!)
Ingredients
- 1 cup uncooked orzo – you can also use whole wheat orzo, quinoa, farro, or couscous for different textures and nutritional profiles.
- 1 cup mixed olives, pitted and roughly chopped – I like a mix of green and Kalamata olives. You can also mix in capers or sun-dried tomatoes if your store’s olive bar has any pre-mixed specials.
- 1 cup diced bell peppers (red, yellow, or a mix) – also consider roasted red peppers, cherry tomatoes, or diced cucumber for a fresh crunch.
- 1/2 cup crumbled feta cheese – substitute goat cheese, ricotta salata, or a plant-based feta for a dairy-free option.
- 1/4 cup fresh parsley, chopped – and/or fresh basil, cilantro, or spinach.
Dressing:
- 1/4 cup extra virgin olive oil
- Juice and zest of 1 large lemon – you can also use white wine vinegar or lime juice
- 1 garlic clove, minced – sub in 1/2 tsp garlic powder if you want less aftertaste!
- 1/2 tsp dried oregano
- Salt and pepper to taste – you can also add smoked paprika or crushed red pepper flakes
More homemade salad dressing ideas here!
Nutrition Highlights In This Olive Salad
- Heart-Healthy Fats: Olives and olive oil are rich in monounsaturated fats, particularly oleic acid, which can help lower bad LDL cholesterol and raise good HDL cholesterol, supporting cardiovascular health. (Cleveland Clinic)
- Antioxidants: Olives contain vitamin E and polyphenols, powerful antioxidants that protect cells from oxidative damage and may reduce the risk of heart disease and cancer.
- Fiber and Nutrients: Bell peppers contribute vitamin C and other essential nutrients, while feta cheese provides calcium and protein. Feel free to use whole wheat orzo or even quinoa or another whole grain to add even more fiber.
How To Make Olive Salad
Step 1: Cook the Orzo
Cook orzo according to package instructions until al dente. Drain, rinse with cold water to prevent sticking, and return to pot or a large mixing bowl.
Step 2: Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Salt and pepper to taste.
Step 3: Assemble the Salad
Combine the cooked orzo, olives, bell peppers, and parsley.
Step 4: Add the Dressing
Pour the dressing over the salad and toss to combine.
Step 5: Add Feta
Fold in the crumbled feta cheese.
Step 6: Chill
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 7: Serve
Serve chilled or at room temperature.
Hope that your kid might take one bite!
Olive Salad with Feta, Peppers and Orzo
This olive salad recipe is bright and summery packed with salty olives, feta cheese, lemon, and fresh parsley. Perfect for a picnic or easy summer dinner!
Course Lunch, Salad, Side Dish Keyword feta, olives, orzo, parsley
Prep Time 10 minutes Cook Time 8 minutes Total Time 18 minutes
Ingredients
Ingredients:
- 1 cup uncooked orzo
- 1 cup mixed olives pitted and roughly chopped (e.g., Kalamata, green, black)
- 1 cup diced bell peppers red, yellow, or a mix
- 1/2 cup crumbled feta cheese
- 1/3 cup fresh parsley chopped
For The Dressing:
- 1/4 cup extra virgin olive oil
- Juice and zest of 1 large lemon about 3 tbsp
- 1 garlic clove minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
Cook the Orzo: Cook orzo according to package instructions until al dente. Drain, rinse with cold water to prevent sticking, and return to pot or a large mixing bowl.
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Salt and pepper to taste.
Assemble the Salad: In a large bowl, combine the cooked orzo, olives, bell peppers, and parsley.
Add the Dressing: Pour the dressing over the salad and toss to combine.
Add Feta: Fold in the crumbled feta cheese.
Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve: Serve chilled or at room temperature.
