Go Back
To make a Greek Orzo Salad, you will need fresh and tasty ingredients. Each one adds flavor and texture. Here's what you'll gather: - 1 cup orzo pasta - 1 ½ cups cherry tomatoes, halved - 1 medium cucumber, diced into bite-sized pieces - ½ medium red onion, finely chopped - ½ cup Kalamata olives, pitted and sliced - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, finely chopped - ⅓ cup extra-virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste Each ingredient plays its part. The orzo pasta is the star. It brings a nice, chewy texture. Cherry tomatoes add sweetness and color. The cucumber provides crunch. Red onion gives a mild bite. Kalamata olives and feta cheese bring saltiness and creaminess. Fresh parsley adds a pop of green and a hint of freshness. The dressing is equally important. Extra-virgin olive oil gives richness. Lemon juice adds brightness. Dried oregano brings that classic Mediterranean flavor. Salt and pepper round out the taste. With these ingredients, you can create a vibrant, flavorful dish that pleases everyone. Make sure to choose fresh, high-quality items for the best results. This salad shines with bright colors and bold flavors, making it a delight on any table. {{ingredient_image_2}} To cook the orzo, start by bringing a pot of water to a boil. Add salt to the water. Salting the water helps the pasta absorb flavor. Cook the orzo according to the package directions until it is al dente. After cooking, drain the orzo in a colander. Rinse it under cold water. This cools the pasta and stops it from cooking further. Set the orzo aside to cool completely. Next, grab a large mixing bowl. Chop the cherry tomatoes in half. Dice the cucumber into small pieces. Finely chop the red onion. Slice the Kalamata olives into rounds. Crumble the feta cheese into small pieces. Add all these ingredients into the bowl. Stir gently to combine them. Be careful not to mash the feta. In a small bowl, whisk together the extra-virgin olive oil and freshly squeezed lemon juice. Add dried oregano, salt, and pepper. Whisk until the dressing is smooth and well mixed. This process is called emulsification. It helps the dressing blend well, making it a tasty addition to the salad. Once the orzo is cool, add it to the bowl with the vegetables and feta. Drizzle the dressing over the salad. Use a spatula or a large spoon to gently mix everything. Make sure the pasta is coated well with the dressing. Taste the salad and adjust the seasoning if needed. If you want more flavor, add more salt, pepper, or lemon juice. Cover the bowl with plastic wrap or a lid. Refrigerate the salad for at least 30 minutes. This chilling time lets the flavors mix and taste even better. To boost your Greek Orzo Salad, try adding some fresh herbs. Fresh mint or dill works wonderfully. You can also include roasted red peppers for a hint of sweetness. For a spicy kick, toss in some red pepper flakes or sliced jalapeños. These small changes can make a big difference. When serving, consider using a large, colorful bowl to show off the salad. A sprinkle of extra feta or parsley on top adds a nice touch. This salad pairs well with grilled chicken or fish. It also shines as a side dish at summer picnics. You can serve it cold or at room temperature, depending on your preference. To make your salad visually appealing, focus on color and texture. Use a mix of bright cherry tomatoes and crisp cucumbers. The creamy feta contrasts nicely with the crunchy vegetables. Make sure to cut everything into similar sizes for a uniform look. Adding some toasted pine nuts or sunflower seeds can offer a nice crunch too. Pro Tips Cook Orzo Al Dente: Make sure to cook the orzo until just al dente to prevent it from becoming mushy after mixing with the other ingredients. Chill for Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together for a more delicious taste. Customize Ingredients: Feel free to add or substitute other ingredients like bell peppers, artichokes, or even chickpeas for a twist on this classic salad. Fresh Herbs Matter: Using fresh parsley instead of dried can elevate the flavor of your salad, so don’t skimp on the fresh herbs! {{image_4}} You can boost your Greek Orzo Salad with protein. Grilled chicken adds a hearty touch. Simply slice it thin and toss it in. Shrimp is another great choice. Cook them quickly on the grill or stovetop. For a plant-based option, use chickpeas. They bring a nice texture and protein punch. Just rinse and drain a can, then mix them in. Each option makes the salad more filling and satisfying. If you need a gluten-free salad, swap the orzo for quinoa or rice. Both still give that nice grainy feel. For a vegan version, leave out the feta cheese. You can use avocado for creamy goodness instead. Nutritional yeast can add a cheesy flavor without dairy. These adjustments keep the dish tasty while meeting dietary needs. Using seasonal vegetables can make your salad even better. In summer, ripe tomatoes and cucumbers shine. In fall, add roasted squash or beets for sweetness. Winter calls for hearty greens like kale or spinach. Spring brings fresh peas or asparagus. Mixing in these seasonal delights keeps your salad fresh and exciting. You can change it up every time you make it. To keep your Greek Orzo Salad fresh, store any leftovers in an airtight container. Make sure to press down the lid to remove excess air. This helps preserve the salad’s crunch and flavor. Place the container in the fridge, and use it within three days for the best taste. If you notice any moisture, use a paper towel to absorb it before sealing. This keeps the veggies crisp. You can freeze Greek Orzo Salad, but be aware it may change texture. If you choose to freeze, do it before adding feta and dressing. Place the salad in a freezer-safe container and seal it tightly. When you are ready to eat, thaw it in the fridge overnight. After thawing, add fresh feta and dressing for a bright flavor. For the best quality, consume your salad within three days if refrigerated. If frozen, aim to eat it within a month. After that, the flavors might fade, and the textures may suffer. Always check for any off smells or changes in color before eating. Enjoy your delicious creation while it’s fresh! Orzo is a small, rice-shaped pasta made from durum wheat. It cooks quickly and is great in salads. You can use orzo in many dishes, like soups and casseroles. In a Greek Orzo Salad, orzo acts as a base that holds flavors well. Its texture complements fresh veggies, making every bite satisfying. Yes, you can make Greek Orzo Salad in advance. This salad tastes better after resting. The flavors meld together over time. Prepare the salad up to a day ahead. Just keep it covered in the fridge. If you want the best taste, let it chill for at least 30 minutes before serving. This makes sure the dressing soaks in, enhancing the flavors. If you can't eat feta, there are tasty alternatives. Try goat cheese for a tangy flavor. Creamy ricotta cheese can also work, adding a smooth texture. For vegan options, use crumbled tofu or a dairy-free cheese. Each substitute changes the taste slightly, so choose one that fits your diet best. In this post, we explored the tasty Greek Orzo Salad. We covered the key ingredients like orzo, fresh veggies, olives, and feta cheese. You learned how to cook orzo, prepare veggies, and make an easy dressing. I shared tips to boost flavor and suggested variations to match your diet. Keep these points in mind as you make your salad a crowd-pleaser. Whether it’s for a meal or a snack, this dish is sure to impress! Enjoy creating your perfect orzo salad.

Mediterranean Orzo Salad with Feta and Olives

A refreshing salad featuring orzo pasta, feta cheese, and a variety of fresh vegetables, perfect for picnics and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1.5 cups cherry tomatoes, halved
  • 1 medium cucumber, diced into bite-sized pieces
  • 0.5 medium red onion, finely chopped
  • 0.5 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, finely chopped
  • 0.33 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and freshly ground black pepper

Instructions
 

  • Start by cooking the orzo pasta according to the package directions. Make sure to salt the water for flavor. After cooking it until al dente, drain the pasta in a colander and rinse it briefly under cold water to stop the cooking process. Set the orzo aside to cool completely.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped parsley. Stir gently to mix the ingredients without mashing the feta.
  • In a separate small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and pepper until the dressing is well emulsified and smooth.
  • Once the orzo has cooled, transfer it to the bowl containing the chopped vegetables and feta cheese.
  • Drizzle the dressing over the salad and use a spatula or large spoon to gently toss everything together. Ensure that the pasta is well coated with the dressing and that the ingredients are evenly distributed.
  • Taste the salad and adjust the seasoning by adding more salt, pepper, or lemon juice according to your preference.
  • Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld beautifully together, enhancing the overall taste.

Notes

Serve chilled for best flavor. Pairs well with grilled meats.
Keyword feta, Mediterranean, orzo salad, vegetarian