Save My neighbor showed up at my door one August afternoon with a glass container of this salad, still cool from her fridge. She'd just returned from visiting family in Crete and wanted to recreate what she ate every day by the water. I stood there with a fork, tasting it straight from the bowl, and by the time she left I'd already written down everything she remembered. That night I made my own version, and it's been my go-to ever since when the tomatoes are ripe and I need something that feels like sunshine.
I brought this to a backyard gathering last summer where everyone else showed up with chips and store-bought dip. By the end of the night, three people had texted me asking for the recipe, and one friend scraped the bowl clean with a piece of pita. It's the kind of dish that makes you look like you tried harder than you did. I've since made it for warm weeknights when turning on the oven feels impossible, and it's never let me down.
Ingredients
- Orzo pasta: This rice-shaped pasta holds onto the dressing without getting mushy, and rinsing it cold keeps every grain separate.
- Cherry tomatoes: Halving them releases their juice into the salad, which mingles with the olive oil and makes everything taste more vibrant.
- Cucumber: I peel mine in stripes so you get some crunch and some color, and dicing it small means it fits perfectly on your fork with everything else.
- Red onion: A quick soak in cold water takes the sharp edge off if raw onion usually bothers you.
- Kalamata olives: Their briny punch cuts through the richness of the feta and adds a grown-up flavor.
- Feta cheese: Crumbled block feta beats pre-crumbled every time because it's creamier and doesn't have that dusty coating.
- Fresh parsley and dill: These herbs wake up the whole bowl, and I've learned that chopping them right before tossing makes all the difference.
- Extra-virgin olive oil: Use one you'd happily dip bread into, it's the backbone of the dressing.
- Lemon juice: Freshly squeezed is brighter and less harsh than bottled, and I always taste before adding the second tablespoon.
- Dried oregano: This is what makes it smell unmistakably Greek, earthy and warm.
- Dijon mustard: Just half a teaspoon helps the dressing cling to the pasta instead of pooling at the bottom.
Instructions
- Cook the orzo:
- Boil it in well-salted water until it's just tender with a slight bite, then drain and rinse under cold water to stop the cooking. Let it sit in the colander for a minute so it's not dripping wet when you toss it.
- Prep the vegetables:
- Halve the tomatoes, dice the cucumber into small cubes, and chop the onion as fine as you can stand. If you're using olives, slice them thin so they distribute evenly.
- Make the dressing:
- Whisk the olive oil, lemon juice, oregano, mustard, salt, and pepper in a small bowl until it looks smooth and creamy. Taste it on a piece of orzo or a cucumber slice to see if it needs more lemon or salt.
- Combine everything:
- Toss the cooled orzo with the vegetables, feta, and herbs in a large bowl, then pour the dressing over and stir gently so nothing gets crushed. Use a light hand, the feta should stay in chunks.
- Chill and serve:
- Let the salad sit in the fridge for at least ten minutes so the flavors can settle in. Taste again before serving and add a pinch more salt or a squeeze of lemon if it needs it.
Save One evening I packed this into a container and ate it on my porch while the sun dropped behind the trees. It was one of those meals where you're not really hungry, but every bite tastes so clean and bright you keep going. I realized then that some recipes aren't about impressing anyone, they're just about feeling good. This one does that quietly, without any fuss.
How to Keep It Fresh
This salad holds up for a solid two days in the fridge, but after that the cucumber starts to weep and the pasta soaks up all the dressing. If you're making it ahead, keep the dressing separate and toss it right before you serve. I've also learned to hold back some of the feta and herbs to sprinkle on top at the last minute, which makes it look like you just made it even if it's been sitting since yesterday.
Simple Swaps That Work
I've added canned chickpeas when I wanted more protein, and they soak up the dressing like little sponges. Grilled chicken works if you're feeding someone who thinks salad isn't a real meal. You can swap the lemon juice for red wine vinegar if that's what you have, though it'll taste a little less bright. I've even used mint instead of dill when my herb garden was overgrown, and it was a happy accident.
Serving Suggestions
This is perfect next to grilled fish or lamb, and it's one of the few pasta salads that doesn't feel heavy at a picnic. I've served it on its own for lunch with some crusty bread, and it's substantial enough that no one left hungry. It also works as a base if you want to pile on roasted vegetables or shrimp.
- Serve it in a shallow bowl so you can see all the colors.
- Let it come to room temperature for about fifteen minutes before serving if it's been chilled.
- A little extra crumbled feta on top never hurt anyone.
Save This is one of those recipes that gets easier every time you make it, and eventually you won't need to measure anything. Keep it in your rotation for when you want something that feels like a small vacation without leaving your kitchen.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. You can assemble it up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors actually improve as the ingredients meld together. If the salad seems dry after a day, drizzle with a bit more lemon juice and olive oil before serving.
- → What can I substitute for feta cheese?
You can use goat cheese for a tangier flavor, mozzarella for a milder taste, or skip cheese entirely for a vegan version. Tofu is also a great protein alternative if you're looking for a dairy-free option.
- → Is this salad vegetarian?
Yes, this salad is completely vegetarian as written. The base ingredients—orzo, vegetables, feta, and herbs—contain no meat. For a vegan version, simply substitute the feta with dairy-free cheese or nutritional yeast.
- → How do I prevent the orzo from getting mushy?
Cook the orzo according to package directions until al dente, then immediately drain and rinse it under cold water. This stops the cooking process and prevents overcooking. Make sure not to boil it longer than recommended, as overcooked pasta will become soft and lose its texture.
- → Can I add protein to make this a main dish?
Absolutely. Grilled or rotisserie chicken, chickpeas, white beans, or grilled shrimp are all excellent additions. A handful of chickpeas adds about 8g of protein per serving and keeps the salad vegetarian-friendly.
- → What's the best way to serve this salad?
Serve chilled or at room temperature for the best flavor. Chill the finished salad for at least 10 minutes before serving, which allows the flavors to meld and keeps the vegetables crisp. This salad is perfect for outdoor gatherings and tastes great straight from the cooler.