This Greek Orzo Salad is bright, fresh, and perfectly balanced with tender orzo, crisp veggies, olives, and creamy feta. Tossed in a simple lemon vinaigrette, it’s the kind of easy side dish that works for weeknight dinners, meal prep, and summer gatherings alike!
Love a good FILLING salad? You need to try our Southwest Bean Salad recipe as well as our protein packed Edamame Salad and our Avocado Black Bean Salad!
Why you’ll love this family favorite recipe!
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Reasons to Love This Recipe
Fresh, bold Mediterranean flavors
Simple ingredients, no complicated steps
Perfect make-ahead side dish that’s great for potlucks and BBQs
Easy to customize with herbs or added protein
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Orzo – A small rice-shaped pasta that cooks quickly and gives the salad its hearty base. Use whole wheat or gluten-free orzo if needed. Other small pastas would also work as desired!
Cherry tomatoes – Grape tomatoes also work or even Roma tomatoes, finely diced.
Cucumber – English cucumber is ideal since it has fewer seeds, but Persian cucumbers work well too!
Kalamata olives – Briny and salty, they give this salad its classic Greek flavor. Any good-quality pitted olive can be substituted if needed.
Red onion – Slice thinly for milder flavor, or soak briefly in cold water to mellow it out.
Feta cheese – Essential for authentic Greek flavor! Use a block feta for best texture and crumble it yourself (obviously, pre-crumbled feta will also work well).
For the Lemon Vinaigrette
Extra-virgin olive oil – The base of the dressing. Use a good-quality oil since the flavor really shines here!
Fresh lemon juice + zest – Adds brightness and fresh citrus flavor.
Dijon mustard – Helps emulsify the dressing and adds subtle depth of flavor.
Garlic – Freshly grated for the best flavor.
Dried oregano – A classic Greek herb that ties everything together.
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
Cook the orzo according to package directions until it’s al dente. I like to serve mine hot but you can also run the orzo until cook water if you want a colder pasta salad.
Make the lemon vinaigrette by whisking together all of the ingredients in a small jar or bowl.
Add the orzo to a large bowl. Add in the cucumber, tomatoes, red onion, and olives. Mix to combine. Add on the dressing and toss to combine thoroughly. Toss in the feta cheese and enjoy!
Recipe Tips
Salt your pasta water well – this is your first layer of flavor.
Toss the orzo with dressing while it’s still slightly warm so it absorbs more flavor.
If making ahead, I suggest reserving a tablespoon of dressing to freshen it up before serving!
For extra brightness, add a squeeze of lemon right before serving.
For protein, stir in roasted chickpeas (or straight from the can), grilled tofu, or cooked chicken/ shrimp.
Greek Orzo Salad
Ingredients
Orzo Salad
1 cup dry orzo1 ½ cups cherry tomatoes halved¾ cup cucumber diced, About ½ of a large English cucumber⅓ cup Kalamata olives pitted and sliced¼ cup red onion very thinly sliced or finely diced½ cup crumbled feta cheese
Lemon Vinaigrette
¼ cup extra-virgin olive oil2 tablespoons fresh lemon juice From about 1 medium lemon1 teaspoon lemon zest1 teaspoon Dijon mustard1 small garlic clove finely grated or minced½ teaspoon dried oregano½ teaspoon kosher salt¼ teaspoon black pepper
Instructions
Notes
Nutrition
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