Orzo Greek Salad with Homemade Bone Broth

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"Happy Monday! Because you asked, sharing the FULL recipe for this ORZO GREEK SALAD πŸ…πŸ₯—πŸ₯’ along with an easy, DIY bone broth 🍲 that I like to cook my orzo, brown rice or quinoa in for the best flavor + nutrition!"
-- @thedishonhealthy
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  • Recipe Card
Prep time 10mins
Cook time 3hrs

Recipe Card

For the Bone Broth


  • 1 whole rotisserie chicken
  • 2 tablespoons apple cider vinegar
  • 2-3 bay leaves
  • 2 stalks celery, chopped, veins removed
  • 2 large carrots, chopped
  • 2 white onions, chopped
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic, finely minced

To Make the Bone Broth


  • Step 1

    Remove white and dark meat from the chicken, and place the carcass in a large stock pot. Add all ingredients, except salt and pepper, with 8-9 cups water. Bring to a boil, then reduce heat to medium-low and simmer covered for 2 1/2 hours. Season with salt and pepper, then strain through a sieve into storage containers.

For the Orzo Greek Salad


  • 4 cups orzo, cooked according to package directions, in bone broth (recipe above)
  • 1 cup finely chopped bell peppers
  • 1 1/2 cups halved cherry tomatoes
  • 1 1/2 cups diced cucumber
  • 1 cup crumbled feta cheese
  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon minced garlic
  • 1 tablespoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons raw honey, or agave syrup

To Make the Orzo Greek Salad

  • Step 1

    Toss orzo, peppers, tomatoes, cucumber, and feta cheese in a large bowl.

  • Step 2

    Combine remaining ingredients in a jar and shake to mix well.

  • Step 3

    Pour vinaigrette over salad and mix to distribute evenly.