Greek Orzo Salad (Printable Version)

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

# What You Need:

→ 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

→ Cheese

07 - 1/2 cup feta cheese, crumbled

→ Fresh Herbs

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

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed 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 It:

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 and rinse under cold water to stop the cooking process. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and dill.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until fully emulsified.
04 - Pour the prepared dressing over the salad mixture and toss gently until all components are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning as needed. Refrigerate for 10 minutes before serving to enhance flavor development and allow ingredients to meld.

# Expert Advice:

01 -
  • It actually improves as it sits, soaking up the dressing and becoming more flavorful with time.
  • Every bite gives you a little bit of everything: creamy feta, crisp cucumber, and tangy olives all at once.
  • You can make it ahead without worrying it will get soggy or sad looking in the fridge.
  • It works as a side dish or a light main course depending on how hungry everyone is.
02 -
  • Rinsing the orzo under cold water is non-negotiable; skipping it leaves you with a gummy, clumped mess.
  • Don't dress the salad while the orzo is still warm or the feta will melt completely and the vegetables will wilt.
  • If the salad tastes flat after chilling, it probably needs more salt or a squeeze of fresh lemon to wake it up.
03 -
  • Toast the dried oregano in a dry pan for 30 seconds before adding it to the dressing; it releases oils and tastes fresher.
  • If your red onion is too sharp, soak the diced pieces in cold water for five minutes and drain before adding them.
  • Use block feta and crumble it yourself instead of buying pre-crumbled; it tastes creamier and less dry.
Go Back