Easy Greek Orzo Salad
This Easy Greek Orzo Salad brings together tender orzo pasta, crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese, all tossed in a bright lemon-herb dressing. Ready in under 30 minutes, it's a vibrant Mediterranean-inspired dish that works as a satisfying light lunch, a crowd-pleasing potluck side, or a make-ahead meal prep staple that actually gets better as it sits.
Equipment
- Large pot For boiling the orzo
- Colander For draining and rinsing the cooked orzo
- Large mixing bowl For combining all salad ingredients
- Small bowl or jar For whisking or shaking the dressing
- Chef's knife and cutting board For chopping all vegetables
- Zester grater Microplane-style, for lemon zest
- Salad tongs or large spoon For tossing the salad
- Measuring cups and spoons
- Salad spinner (optional) For drying the rinsed orzo quickly
Ingredients
For the Salad
- 1 ½ cups dry orzo pasta 270g
- 1 English cucumber diced into ½-inch cubes; peel optional
- 1 cup cherry tomatoes 150g, halved
- ½ red onion finely diced; soak in cold water 5–10 minutes to mellow if desired
- 1 cup pitted Kalamata olives 170g, halved
- 1 cup crumbled feta cheese 150g; block feta packed in brine recommended for best flavor
- 1 bell pepper medium, red or yellow, diced into ½-inch pieces
- ¼ cup fresh parsley finely chopped, thick stems removed
- 2 tablespoons fresh dill finely chopped; or substitute 1 teaspoon dried dill
For the Lemon-Herb Dressing
- ⅓ cup extra virgin olive oil 80ml; good-quality Greek or Italian olive oil recommended
- 3 tablespoons fresh lemon juice from about 1 large lemon; do not substitute bottled
- 1 teaspoon lemon zest from the same lemon used for juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt plus more to taste; kosher or fine sea salt preferred
- ¼ teaspoon black pepper freshly ground preferred
Instructions
- Bring a large pot of generously salted water to a rolling boil, then add 1 ½ cups of dry orzo and cook for 8–10 minutes until al dente. Drain, rinse immediately under cold running water for 1–2 minutes, and shake or spin dry before using.
- Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, dice the bell pepper, halve the Kalamata olives, and finely chop the parsley and dill. If raw red onion is too sharp, soak the diced pieces in cold water for 5–10 minutes, then drain.
- Combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper in a small bowl or jar and whisk or shake vigorously until emulsified. Taste and adjust seasoning as needed.
- Add the cooled orzo, cucumber, cherry tomatoes, red onion, bell pepper, olives, parsley, and dill to a large mixing bowl, then pour the dressing over everything and toss well to coat. Gently fold in the crumbled feta last to keep it from breaking down.
- Cover and refrigerate for at least 20–30 minutes to allow the flavors to meld, then toss again and taste for seasoning before serving. Garnish with extra crumbled feta and a drizzle of olive oil if desired.
Notes
- Salt your pasta water generously — it should taste pleasantly salty — as this is your only opportunity to season the orzo from the inside.
- Do not overcook the orzo. Al dente texture is essential; overcooked orzo turns mushy and clumps together in the salad.
- Rinse the orzo under cold water immediately after draining to stop cooking, then dry it as thoroughly as possible so it doesn't dilute the dressing.
- Use fresh lemon juice and zest rather than bottled lemon juice for the brightest, most aromatic dressing.
- Let the salad rest for at least 20–30 minutes in the refrigerator before serving — the orzo absorbs the dressing and the flavors deepen significantly.
- Fold feta in last and gently — stirring it in early breaks the cheese down and muddies the appearance and texture of the finished salad.
- To make this salad vegan, simply omit the feta or replace it with a plant-based feta alternative.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Revive with a drizzle of olive oil and a squeeze of fresh lemon before serving.
- Do not freeze this salad — freezing ruins the texture of both the pasta and the fresh vegetables.
- For meal prep, the dressing and chopped vegetables can be prepared up to 2 days ahead and stored separately; cook the orzo the day you plan to serve for the best results.
Nutrition
Serving: 1ServingCalories: 380kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 17mgSodium: 620mgPotassium: 280mgFiber: 3gSugar: 4gVitamin A: 18IUVitamin C: 35mgCalcium: 15mgIron: 10mg
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