Greek Orzo Salad

My neighbor handed me a container of this salad over the fence one Saturday afternoon, and I ate it cold standing in the kitchen. The orzo was tender but still had bite, the feta was salty and creamy, and the lemon dressing made everything taste like sunshine. I asked her for the recipe immediately. She laughed and said it was the easiest thing she made all summer, something she threw together when the tomatoes were ripe and she didn't want to turn on the oven.

I brought this to a potluck once, worried it would seem too simple next to all the casseroles and grilled meats. It was the first bowl to empty. People kept asking what was in the dressing, as if there was some secret ingredient, but it was just good olive oil, lemon juice, and oregano. Sometimes the simplest things are the ones people remember.

Ingredients

• Orzo pasta: This rice-shaped pasta is the heart of the salad, and rinsing it under cold water after cooking keeps it from clumping together.
• Cherry tomatoes: Halve them so their juices mix into the dressing and add bursts of sweetness in every bite.
• Cucumber: Dice it small and uniform so it distributes evenly, and the crunch contrasts beautifully with the soft orzo.
• Red onion: Dice it finely to avoid overwhelming bites, and if you're sensitive to raw onion, soak the pieces in cold water for five minutes first.
• Kalamata olives: Their briny, fruity flavor is optional but adds a deeper Mediterranean character to the salad.
• Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled, the texture and flavor are noticeably better.
• Fresh parsley and dill: Parsley adds brightness, dill adds a gentle anise note, and both make the salad feel fresh and alive.
• Extra-virgin olive oil: Use a good one here since it's not cooked, the flavor comes through clearly in the dressing.
• Lemon juice: Freshly squeezed is key, bottled lemon juice tastes flat and won't give you that zesty punch.
• Dried oregano: A classic Greek herb that ties everything together with earthy, floral warmth.
• Dijon mustard: Just a small amount helps emulsify the dressing and adds a subtle tangy depth.

Instructions

Cook the orzo:

Boil the orzo in well-salted water until it's tender but still has a little bite, then drain and rinse it under cold water to stop the cooking and cool it down. This step is important because warm orzo will wilt the vegetables and make the feta melt.

Combine the salad:

Toss the cooled orzo with the tomatoes, cucumber, red onion, olives, feta, parsley, and dill in a large bowl. Mix gently so the feta doesn't break down too much, you want chunks of it throughout.

Make the dressing:

Whisk together the olive oil, lemon juice, oregano, Dijon, salt, and pepper until it thickens slightly and emulsifies. Taste it before pouring, it should be bright and well-seasoned on its own.

Dress and toss:

Pour the dressing over the salad and toss gently until everything is evenly coated. Use a light hand so the orzo doesn't get mushy.

Chill and serve:

Let the salad sit in the fridge for at least ten minutes so the flavors meld together. It's even better after an hour or two when the orzo has absorbed some of the dressing.

Save

I served this at a summer dinner on the porch, and my friend who claimed she didn't like pasta salad went back for seconds. She said it didn't taste like mayonnaise and leftovers, which I took as the highest compliment. It's the kind of dish that makes people rethink what a pasta salad can be.

Make It Your Own

I've added grilled chicken when I needed it to be more filling, and I've tossed in chickpeas when I wanted to keep it vegetarian but hearty. My sister swaps the lemon juice for red wine vinegar when she's out of lemons, and it's tangier but still delicious. You can also throw in roasted red peppers, artichoke hearts, or a handful of arugula if you want to change it up.

Storing and Serving

This salad keeps well in the fridge for up to two days, though the cucumber will soften slightly over time. I like to bring it to room temperature before serving, but some people prefer it ice cold straight from the fridge. If you're making it ahead, hold back a little dressing and toss it in right before serving to refresh everything.

What to Serve With It

It pairs beautifully with grilled lamb, chicken souvlaki, or any kind of kebabs. I've served it alongside roasted vegetables, hummus, and warm pita for a full Mediterranean spread. It also works as a light lunch on its own, especially on a hot day when you don't want anything heavy.

• Serve it with grilled meats or fish for a complete meal.
• Pair it with tzatziki and flatbread for a meze-style dinner.
• Pack it in a container for picnics or potlucks, it travels incredibly well.

Save

This salad has become my go-to whenever I need something fresh, easy, and crowd-pleasing. It reminds me that the best recipes are often the ones you can make without thinking too hard, the ones that just work.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad stores well in the refrigerator for up to 2 days. Keep the dressing separate if preparing more than a few hours ahead, then toss together just before serving to maintain the best texture.

→ What can I add for extra protein?

Grilled chicken breast, chickpeas, or white beans work wonderfully. For seafood options, try grilled shrimp or canned tuna. Add about 4-6 ounces per serving for a heartier meal.

→ Is this suitable for vegetarians and vegans?

The base is vegetarian-friendly. To make it vegan, replace the feta cheese with dairy-free alternatives or simply omit it. All other ingredients are naturally plant-based.

→ Can I substitute the lemon juice?

Absolutely. Red wine vinegar, white wine vinegar, or champagne vinegar make excellent substitutes. Use the same quantity and adjust seasoning to taste.

→ What temperature should this be served at?

This salad is best served chilled or at room temperature. If serving chilled, remove from the refrigerator 10-15 minutes before eating to let the flavors develop fully.

→ Can I use fresh herbs instead of dried oregano?

Yes, use 1 tablespoon of fresh oregano instead of 1 teaspoon dried, as fresh herbs are milder. You can also incorporate fresh mint or basil for additional Mediterranean flavor.