Best Greek Ozo Salad

an image of a bowl of the Best Greek Ozo Salad with fetta, orzo, peppers and spinach

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Come and try this out and experience the amazing flavors of the Best Greek Ozo Salad today and treat your family to a taste deliciousness.


Units Scale
  • 500g packet of uncooked Orzo Pasta
  • 400g (1 tub) feta cheese – crumble (I prefer it chunky)
  • 1 yellow bell pepper, diced, again chunky
  • 1 packet/bottle of sun-dried tomatoes
  • 1 red onion chopped
  • ±140 g fresh spinach
  • 1 cup pitted black kalamata olives drained
  • 75 ml vinegar
  • 75 ml oil
  • Coarse salt & black pepper to taste


  1. Bring a large pot of lightly salted water to a boil.
  2. Add pasta and stir gently.
  3. Return to the boil for 8 to 10 minutes or until al dente.
  4. Remove from heat and add 1 cup of cold water to stop the cooking. Drain well.
  5. Coarsely chop the onion, olives, yellow pepper, and sun-dried tomatoes.
  6. I prefer to shred the fresh spinach by hand, and again if using baby spinach, just tear it into 2 or maybe 3 pieces.
  7. Combine pasta with chopped vegetables, spinach, and crumbled feta.
  8. Add the oil, vinegar, salt, and pepper.
  9. Toss and chill for a minimum of 1 hour in the refrigerator.
  10. This can be made ahead of time and refrigerated for a few days.

I love the leftovers, if you have any, as the flavor intensifies overnight. I have made this many a time and everybody just loves it and always asking for more.

Original source: melissamayo


Prepared, tried, and tested by Esme (blogger and owner) of The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes


Keywords: Greek Ozo Salad

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