Greek Orzo Salad (Printable Version)

Mediterranean orzo with cucumber, tomatoes, feta, and lemon-oregano dressing. Refreshing, easy, and perfect for warm-weather meals.

# Ingredient List:

→ 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

# How to Make:

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 the cooking process. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta, 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 fully emulsified.
04 - Pour the prepared dressing over the salad mixture and toss gently until all components are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning as needed. Refrigerate for 10 minutes before serving to enhance flavor development and ensure optimal temperature.

# Expert Suggestions:

01 -
  • It tastes better after sitting for an hour, so you can make it ahead without any guilt.
  • The textures stay interesting, crunchy cucumber against creamy feta and tender pasta.
  • You can eat it straight from the fridge or let it warm up on the counter.
  • It travels beautifully and never gets soggy in a cooler.
02 -
  • Rinsing the orzo under cold water is not optional, or it will clump into a sticky mess.
  • Add the feta after everything else is mixed so it doesn't dissolve into the dressing.
  • If you make this the night before, save half the dressing to toss in right before serving.
03 -
  • Toast the oregano in a dry pan for thirty seconds before adding it to the dressing, it wakes up the flavor.
  • Use block feta packed in brine and crumble it yourself, the texture is worth the extra minute.
  • Taste the salad cold, then again at room temperature, and adjust the seasoning both times.
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