This vibrant Greek Orzo Salad brings Mediterranean flavors right to your table in just 30 minutes.
Perfect for warm summer days, this refreshing combination features tender orzo pasta, crumbled feta cheese, and crisp vegetables tossed in a zesty dressing.
Whether you’re hosting a gathering or meal prepping for the week, this versatile dish works beautifully as a main course or side dish.
Plus, it’s vegetarian-friendly and can be made ahead – simply chill for an hour to let the flavors develop perfectly.
Main Ingredients
- Orzo Pasta (300g): Small, rice-shaped pasta perfect for salads
- Cherry Tomatoes (400g): Fresh, sweet burst of flavor when quartered
- English Cucumber: Adds refreshing crunch and hydration
- Red Onion: Provides sharp, zesty flavor when finely chopped
- Kalamata Olives: Rich, Mediterranean taste
- Fresh Herbs: Basil and dill for aromatic freshness
- Feta Cheese (180g): Creamy, tangy cubes for authentic Greek taste
Dressing Components
- Extra Virgin Olive Oil: High-quality oil for best flavor
- Red Wine Vinegar: Adds tangy brightness
- Dried Oregano: Classic Mediterranean herb
- Lemon Zest: Fresh citrus notes
Step-by-Step Instructions
- Toast & Cook Orzo: Heat olive oil, toast orzo until golden, then cook in salted water until al-dente (10-12 minutes)
- Cool Pasta: Rinse under cold water until clear, drain well while stirring occasionally
- Prep Vegetables: Quarter tomatoes, finely chop onion and cucumber, prepare olives
- Combine Base: Mix cooled orzo with prepared vegetables and chopped fresh herbs
- Make Dressing: Whisk together olive oil, vinegar, oregano, and lemon zest with seasonings
- Final Assembly: Gently fold in feta cubes, adjust seasoning, and chill for one hour
Storage Tips
This lovely orzo salad can stay fresh in your fridge for up to 3 days in an airtight container. The pasta will soak up more of the dressing over time, so you might want to add a splash of olive oil and a squeeze of lemon juice before serving leftovers.
For the best flavor and texture, let the salad come to room temperature for about 15 minutes before eating.
Make-Ahead Tips
You can prep many parts of this salad ahead of time! Cook the orzo and chop all the vegetables up to a day before.
Store them separately in the fridge. When you’re ready to serve, just toss everything together with the dressing and feta. This makes it perfect for busy weeknights or summer gatherings.
Serving Suggestions
This Mediterranean beauty works perfectly as a main dish for a light lunch or as a side for dinner. Try serving it alongside grilled chicken, lamb skewers, or fish.
It’s also wonderful for picnics and potlucks since it tastes great at room temperature. For a complete meal, add some warm pita bread on the side.
Simple Swaps
Don’t worry if you’re missing some ingredients – this salad is super flexible! No orzo? Try small pasta shapes like small shells or even pearl couscous.
Swap cherry tomatoes for diced regular tomatoes, or trade the kalamata olives for black olives.
You can also use mint instead of dill, or mix in some baby spinach for extra greens. If you’re not a fan of feta, try cubed mozzarella instead.
Greek Orzo Salad (Orzo feta salad)
Equipment
- Large saucepan
- Large bowl
Ingredients
For Greek orzo salad
- 3 tbsp olive oil
- 300 g orzo (1 3/4 cups)
- 400 g cherry tomatoes (14 oz)
- 1 small red onion
- 1 whole English cucumber
- 2 handfuls Kalamata olives
- 30 g fresh basil leaves (1 oz)
- 15 g fresh dill (1/2 oz)
For the orzo salad dressing
- 3 tbsp extra virgin olive oil
- 4 tsp red wine vinegar
- 1 1/2 tsp dried oregano
- 1 whole lemon zest
To season and decorate
- 180 g cubed feta (6 oz)
Instructions
- To prepare this delicious Greek orzo salad recipe, start with cooking the orzo pasta. Boil the water in the kettle. At the same time heat the olive oil over a medium high heat in a large saucepan. Once the oil is shimmering, add the orzo and cook, stirring often until the orzo starts to color. Fill the pan with boiling water, stir in a of teaspoon of salt and cook the orzo for 10-12 minutes, until just tender and al-dente.
- Drain the orzo and rinse under a cold tap until the water running out the pasta runs clear. Set aside to drain away any excess water, stirring occasionally to prevent the pasta sticking to each other.
- Meanwhile, quarter the cherry tomatoes, peel and finely chop the onion and the cucumber, and quarter the olives.
- Transfer the cooked orzo to a large bowl and stir in the salad vegetables. Roughly chop the fresh herbs and add those too.
- To make the dressing, in a small bowl combine the extra virgin olive oil, red wine vinegar, dried oregano, lemon zest, and a generous amount of salt and pepper. Stir this into the orzo mixture.
- Add the cubed feta and stir carefully, making sure the cheese pieces don’t break up too much. Season to taste with more salt and pepper, if needed, and leave to stand in the fridge for roughly an hour before serving to allow the orzo to soak up the dressing. Enjoy!