Greek Orzo Salad (Print Version)

Tender orzo pasta with fresh cucumber, tomatoes, feta, and a bright lemon-oregano dressing. A refreshing Mediterranean classic.

# 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, optional

→ Cheese

07 - 1/2 cup feta cheese, crumbled

→ Fresh Herbs

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped, optional

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh 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 halt cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives if using, crumbled feta cheese, parsley, and dill.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper until emulsified and well combined.
04 - Pour the prepared dressing over the salad mixture and toss gently until all components are evenly coated with dressing.
05 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes before serving to allow flavors to meld and develop optimally.

# Expert Advice:

01 -
  • It holds up beautifully at room temperature, so you can make it hours ahead without worrying.
  • The tangy lemon dressing soaks into the orzo, making every bite taste bright and satisfying.
  • You can toss it together in less time than it takes to preheat a grill.
  • It uses simple ingredients you probably already have, with no fancy techniques required.
02 -
  • Rinsing the orzo under cold water is not optional, or you'll end up with a gummy, sticky salad that clumps together.
  • Don't skip the chilling time because the dressing needs a few minutes to soak into the pasta and really wake up the flavors.
  • If you're making this ahead, hold back half the feta and herbs to stir in just before serving so they stay fresh and vibrant.
03 -
  • Use block feta and crumble it yourself because it tastes creamier and less dry than the pre-crumbled kind.
  • Rinse your diced red onion under cold water for 30 seconds to take away the sharp bite without losing the flavor.
  • Make the dressing in a jar with a lid so you can shake it up instead of whisking, and it emulsifies faster.
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