Greek Orzo Salad (Print View)

A refreshing Mediterranean orzo pasta salad with tomatoes, cucumber, feta, and a bright lemon-oregano dressing.

# What You’ll Need:

→ Pasta

01 - 1 cup orzo pasta
02 - 1 teaspoon salt for boiling water

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup Kalamata olives, pitted and sliced

→ Cheese

07 - 1/2 cup feta cheese, crumbled

→ Fresh Herbs

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, approximately 8 to 10 minutes. Drain through a colander and rinse under cold water to stop cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta, parsley, and dill.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until emulsified.
04 - Pour the dressing over the salad mixture and toss gently until all components are evenly coated with dressing.
05 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes before serving to enhance flavors and achieve optimal temperature.

# Expert Advice:

01 -
  • It tastes better after sitting in the fridge, which means you can make it hours ahead and actually enjoy your guests.
  • The textures stay interesting, crunchy cucumber against creamy feta, even on day two.
  • You can eat it cold straight from the container at midnight and feel like you're doing something right.
02 -
  • Rinsing the orzo after draining isn't optional, skip it and you'll end up with a gummy clump instead of a salad.
  • The salad tastes better cold, so if you're in a hurry stick the bowl in the fridge while you clean up the kitchen.
  • Don't add the feta until right before you dress it, or it will start to dissolve and make everything murky.
03 -
  • Use a block of feta packed in brine instead of pre crumbled, it's creamier and doesn't have that dry chalky texture.
  • Let the orzo cool completely before adding the vegetables, or the heat will wilt the cucumber and tomatoes and turn everything mushy.
  • Make a double batch of the dressing and keep it in a jar in the fridge, it's good on almost any green salad or roasted vegetables.
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