Greek Orzo Salad (Print)

Mediterranean orzo with cucumber, tomatoes, feta, and lemon-oregano dressing. Refreshing, easy, and vegetarian.

# Ingredients:

→ 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 - ¼ cup red onion, finely diced
06 - ¼ cup Kalamata olives, pitted and sliced

→ Cheese

07 - ½ 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 - ½ teaspoon Dijon mustard
14 - ½ teaspoon salt
15 - ¼ 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 in a colander and rinse under cold water to halt cooking. Allow to cool completely.
02 - Transfer cooled orzo to a large mixing bowl. Add cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, fresh parsley, and fresh dill.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until emulsified and well combined.
04 - Pour the prepared dressing over the salad and toss gently until all components are evenly coated with dressing.
05 - Taste the salad and adjust seasoning as needed. Refrigerate for 10 minutes before serving to enhance flavors and achieve optimal temperature.

# Expert Tips:

01 -
  • It tastes even better after sitting in the fridge, which means you can make it ahead without worry.
  • Every bite feels light and satisfying at the same time, with enough texture to keep things interesting.
  • You probably have most of these ingredients already, and the rest are easy to grab on a quick store run.
02 -
  • Rinsing the cooked orzo under cold water is essential, or it will turn sticky and clump together as it cools.
  • Don't add the dressing until the pasta is completely cool, or the heat will cause the vegetables to wilt and lose their crunch.
  • Taste before serving and add more lemon juice or salt if needed, because feta and olives vary in saltiness.
03 -
  • Toast the orzo in a dry skillet for a minute before boiling to add a subtle nutty flavor that deepens the whole dish.
  • Add a pinch of garlic powder to the dressing if you want a hint of savory warmth without overpowering the brightness.
  • Toss in a handful of chopped fresh mint along with the parsley for an unexpected herbal twist that feels very summery.
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