Greek Orzo Salad (Print Version)

Tender orzo tossed with fresh cucumber, tomatoes, feta, and a bright lemon-oregano dressing. Easy Mediterranean classic.

# What You’ll Need:

→ 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 Steps:

01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, approximately 8-10 minutes. Drain through a colander and rinse under cold water to halt cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, fresh parsley, and fresh dill.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh 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 flavors and achieve optimal temperature.

# Expert Hints:

01 -
  • It tastes even better after sitting in the fridge for a few hours, making it ideal for meal prep or bringing to gatherings without last minute stress.
  • Every bite has texture and contrast: creamy feta against crunchy cucumber, soft orzo with bursts of sweet tomato.
  • You can toss it together in less than half an hour, and it works as a side dish or a light main if you add protein.
02 -
  • Rinsing the orzo under cold water is not optional, or it will turn gummy and clump together as it sits.
  • If you dress the salad while the pasta is still warm, the orzo will absorb too much dressing and the salad will taste dry later.
  • Always crumble feta by hand instead of buying pre crumbled, which is coated in cellulose and won't taste creamy or tangy.
03 -
  • Taste your feta before adding extra salt to the dressing, because some brands are much saltier than others and you can easily overdo it.
  • If your red onion tastes too sharp, soak the diced pieces in cold water for five minutes, then drain and pat dry before adding them to the salad.
  • Use a large bowl for mixing so you can toss everything without making a mess, and the dressing coats every piece evenly.
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