Greek Orzo Salad

My neighbor brought this to a block party last summer, and I watched the bowl empty in minutes while heavier dishes sat untouched. The combination of cool pasta, salty feta, and bright lemon was exactly what everyone craved in the heat. I asked for the recipe on the spot, scribbling notes on a paper plate. Since then, it's become my go-to whenever I need something that travels well and tastes better after sitting for a bit. There's something about orzo that feels fancy but cooks faster than I can chop the vegetables.

I first made this for a potluck where I arrived late and flustered, tossing everything together in my car with the bowl wedged between my knees. Despite the chaotic assembly, people kept asking what was in the dressing and how I got the orzo so perfectly tender. The truth was I'd slightly overcooked it, but the cold rinse saved me. That night taught me this salad is nearly impossible to ruin, which makes it ideal for distracted cooks like me.

Ingredients

• Orzo pasta: This rice-shaped pasta holds dressing beautifully and stays tender without getting mushy, even after a day in the fridge.
• Salt for boiling water: Salting the pasta water properly is your only chance to season the orzo from the inside out.
• Cherry tomatoes: Halving them releases their juice into the salad, creating pockets of sweet acidity that balance the salty feta.
• Cucumber: Dicing it small ensures every forkful has that refreshing crunch without overpowering the delicate orzo.
• Red onion: A little goes a long way; finely dicing it distributes sharp flavor without leaving anyone with a huge onion chunk.
• Kalamata olives: Their briny, fruity taste adds depth, though you can skip them if olives aren't your thing.
• Feta cheese: Crumbled feta melts slightly into the warm orzo, creating creamy pockets throughout the salad.
• Fresh parsley: It brightens everything and adds a grassy note that makes the salad taste more vibrant and alive.
• Fresh dill: Optional but worth it; dill gives a subtle anise flavor that feels authentically Greek.
• Extra-virgin olive oil: Use the good stuff here since it's not being cooked, and you'll actually taste the difference.
• Freshly squeezed lemon juice: Bottled lemon juice can't compete with the bright, floral acidity of fresh lemons.
• Dried oregano: This is the herb that makes it unmistakably Greek, earthy and slightly bitter in the best way.
• Dijon mustard: It emulsifies the dressing and adds a subtle tang that rounds out the lemon.
• Salt and black pepper: Season the dressing well because it has to flavor all that pasta and vegetables.

Instructions

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Cook the orzo:

Boil it in heavily salted water until just tender with a slight bite, then immediately drain and rinse under cold water to halt the cooking. This cold rinse also prevents clumping and keeps the pasta light and separate.

Prep the vegetables:

While the orzo cools, chop the tomatoes, cucumber, onion, and olives into small, uniform pieces so every bite feels balanced. Crumble the feta and chop the herbs, keeping everything ready in one big bowl.

Make the dressing:

Whisk together olive oil, lemon juice, oregano, mustard, salt, and pepper in a small bowl or shake it vigorously in a jar with a lid. The mustard helps the oil and lemon bind together into a smooth, glossy dressing.

Combine everything:

Toss the cooled orzo with the vegetables, feta, and herbs in your large bowl, then pour the dressing over top and mix gently but thoroughly. You want every piece coated without bruising the tomatoes or breaking up the feta too much.

Chill and serve:

Let it sit in the fridge for at least 10 minutes so the flavors meld and the orzo drinks up the dressing. Taste before serving and add more salt, lemon, or olive oil if it needs a boost.

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The first time I brought this to a family gathering, my aunt declared it better than her own Greek salad and asked if I'd learned it from someone's yiayia. I hadn't, but I took the compliment and have been making it ever since for every warm-weather occasion. It's become the dish people expect from me now, and I'm completely fine with that.

Making It Your Own

You can bulk this up with grilled chicken, shrimp, or a can of drained chickpeas if you want it to work as a full meal. I've also swapped red wine vinegar for the lemon juice when I've run out, and it gives a slightly deeper, less bright flavor that's still delicious. Some people like adding roasted red peppers or artichoke hearts, which turn it into more of a Mediterranean medley.

How to Store and Serve

This salad keeps well in the fridge for up to two days, though the cucumbers may release some water as they sit. I usually give it a good stir and drain off any excess liquid before serving leftovers. It's best served cold or at room temperature, so pull it out of the fridge about 15 minutes before you plan to eat if you want the flavors to really shine.

What to Serve It With

This salad pairs beautifully with grilled lamb, chicken souvlaki, or even a simple piece of grilled fish. It's also hearty enough to stand alone as a light lunch with some warm pita on the side. I've served it alongside roasted vegetables, hummus, and tzatziki for a full Greek spread that always impresses.

• Bring it to room temperature before serving for the fullest flavor.
• Add a drizzle of olive oil right before serving if it looks dry after sitting.
• Garnish with extra herbs and a few whole olives to make it look more intentional.

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This salad has saved me more times than I can count, and it never feels like I'm cutting corners even though it comes together so fast. I hope it becomes one of those recipes you reach for without thinking, the kind you can make in your sleep and know everyone will love.

Common Questions

→ Can I make this salad ahead of time?

Yes, this salad keeps well refrigerated for up to 2 days. For best results, store the dressing separately and toss just before serving to maintain the orzo's texture.

→ How do I prevent the orzo from becoming mushy?

Cook the pasta to al dente according to package directions, then immediately rinse it under cold water to stop the cooking process. Let it cool completely before mixing with other ingredients.

→ What can I substitute for feta cheese?

Ricotta salata, goat cheese, or halloumi are excellent alternatives. For a non-dairy option, try cashew cheese or nutritional yeast for a similar salty, umami flavor.

→ How can I add more protein to this dish?

Grilled chicken breast, roasted chickpeas, white beans, or grilled shrimp are great additions. You can also top with crispy chickpeas for a vegetarian boost.

→ Can I use fresh lemon juice instead of bottled?

Absolutely! Fresh lemon juice is highly recommended for the brightest flavor. Squeeze it just before making the dressing for optimal taste.

→ Is this salad suitable for meal prep?

Yes, it's ideal for meal prep. Prepare the components separately and combine just before eating, or store the assembled salad for up to 2 days. The flavors actually develop and improve after a few hours.