Greek Orzo Salad

My neighbor brought this to a block party one sweltering July afternoon, and I watched people go back for thirds. The bowl sat in the shade under her big blue umbrella, glistening with olive oil and flecked with bright green herbs. I asked for the recipe right there, scribbling it on a paper napkin while kids ran through the sprinkler. Now it's my go-to whenever I need something that travels well and actually tastes better after sitting for a bit.

I made this for my sister's baby shower last spring, doubling the batch and packing it into a big glass bowl. It sat on the table next to finger sandwiches and fruit, and by the time we cleaned up, there wasn't a single orzo left. My aunt pulled me aside to say it reminded her of summers in Crete, which made me feel like I'd done something right. That's when I realized this salad has a way of making people pause and actually enjoy their food instead of just grazing.

Ingredients

• Orzo pasta: This rice-shaped pasta is the heart of the dish, and rinsing it under cold water after cooking keeps it from clumping into a sticky mess.
• Cherry tomatoes: Halving them releases their sweet juices into the salad, and I've learned to use the ripest ones I can find for maximum flavor.
• Cucumber: Dicing it small means you get a refreshing crunch in every forkful without it overpowering the other ingredients.
• Red onion: A little goes a long way here, adding sharpness that balances the creamy feta, but rinse it under cold water if you want a milder bite.
• Kalamata olives: Their briny, earthy flavor is optional but transforms this from a simple pasta salad into something unmistakably Greek.
• Feta cheese: Crumbled feta adds salty richness, and I always buy a block to crumble myself because pre-crumbled versions can taste chalky.
• Fresh parsley and dill: These herbs bring a grassy brightness that dried versions just can't match, so grab them fresh if you can.
• Extra-virgin olive oil: Use a good one here since it's not cooked, and you'll actually taste the difference in the dressing.
• Lemon juice: Freshly squeezed is key because bottled juice tastes flat and won't give you that lively zing.
• Dried oregano: A staple in Greek cooking, it adds an herbal warmth that ties everything together.
• Dijon mustard: Just a touch helps emulsify the dressing and adds a subtle depth you wouldn't expect.

Instructions

Cook the orzo:

Bring a large pot of salted water to a rolling boil, then add the orzo and cook until it's tender but still has a slight bite, about 8 to 10 minutes. Drain it in a colander and rinse under cold water to stop the cooking and cool it down quickly.

Prep the vegetables:

While the orzo cools, halve your cherry tomatoes, dice the cucumber into small cubes, and finely chop the red onion so it distributes evenly. Slice the olives if you're using them, and crumble the feta into bite-sized chunks.

Make the dressing:

In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper until it looks smooth and creamy. Give it a taste and adjust the lemon or salt if you want more brightness.

Combine everything:

Toss the cooled orzo into a large bowl with the tomatoes, cucumber, onion, olives, feta, parsley, and dill. Pour the dressing over the top and mix gently with a big spoon until everything is coated.

Chill and serve:

Let the salad sit in the fridge for at least 10 minutes so the flavors can mingle and settle. Taste it one more time before serving and add a pinch more salt or a squeeze of lemon if it needs it.

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The first time I packed this for a picnic, I forgot to bring a serving spoon and we ended up eating it straight from the container with forks, sitting on a scratchy wool blanket. No one cared about the missing spoon because the salad was cold and tangy and exactly what we wanted on a hot afternoon. It's become the dish I bring when I want to look like I tried without actually spending hours in the kitchen, and it never fails to disappear.

How to Store Leftovers

This salad keeps well in an airtight container in the fridge for up to two days, though the cucumbers may release a bit of water as they sit. I usually give it a quick stir before serving again, and sometimes I'll add a drizzle of fresh olive oil or a squeeze of lemon to perk it back up. If you know you'll have leftovers, consider keeping some of the dressing separate and tossing it in just before you eat. The orzo will soak up the dressing over time, so it might taste a little less bright on day two, but it's still delicious cold straight from the fridge.

Easy Variations to Try

I've added grilled chicken to this when I needed it to be a full meal, and I've also stirred in a can of drained chickpeas for extra protein and texture. My friend swaps the lemon juice for red wine vinegar when she's out of lemons, and it gives the dressing a slightly mellower tang. You could toss in roasted red peppers, artichoke hearts, or even some baby spinach if you want more vegetables. Once you get the base down, this salad is forgiving and adaptable to whatever you have on hand.

Serving Suggestions

This salad shines as a side dish next to grilled lamb, chicken souvlaki, or even a simple piece of baked fish. I've served it at potlucks, brought it to beach days, and set it out at backyard barbecues where it always disappears fast. It works beautifully on a mezze platter alongside hummus, pita, and stuffed grape leaves, or you can pile it into pita pockets for a quick lunch.

• Serve it cold or at room temperature for the best flavor and texture.
• Garnish with extra crumbled feta and a sprinkle of fresh dill right before serving.
• Pair it with crusty bread to soak up any extra dressing left in the bowl.

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This salad has a way of making ordinary moments feel a little more special, whether you're eating it on your back porch or packing it for a crowd. It's proof that simple ingredients and a good dressing can turn into something people remember long after the bowl is empty.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad keeps well refrigerated for up to 2 days. You can prepare it the night before, though it's best to add the dressing just before serving to prevent the pasta from becoming too soft.

→ What can I use instead of orzo?

You can substitute orzo with other small pasta shapes like ditalini or Israeli couscous. For a lower-carb option, try quinoa or pearl couscous.

→ How do I add protein to this salad?

Grilled chicken breast, chickpeas, or white beans work beautifully. Add about 1-2 cups of your chosen protein to boost the nutritional content and make it a more substantial main course.

→ Can I use fresh lemon juice instead of bottled?

Absolutely, and it's highly recommended. Fresh lemon juice has a brighter, more vibrant flavor that elevates the entire dish. One medium lemon typically yields about 3 tablespoons of juice.

→ Is this salad suitable for vegetarians?

Yes, this salad is naturally vegetarian. Just verify that your feta cheese and other ingredients don't contain animal rennet if you prefer vegetarian cheeses.