If you love fresh, vibrant flavors that make your taste buds sing, then this Greek Orzo Salad Recipe is about to become your new go-to dish. It’s a delightful combination of tender orzo pasta, juicy cherry tomatoes, crisp cucumbers, briny Kalamata olives, and tangy feta cheese, all brought together with a zesty lemon-oregano dressing. Perfect as a light lunch, a side for grilled meats, or a make-ahead picnic favorite, this salad is as colorful as it is delicious—offering a little bit of Greece in every bite.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a vital role in creating the perfect harmony of taste, texture, and color in your Greek Orzo Salad Recipe. From the creamy feta to the bright lemon juice, every element is essential for freshness and balance.
- 1 cup orzo pasta: The tiny pasta that mimics rice, adding a lovely chewy texture and a great base for all the ingredients.
- 1 cup cherry tomatoes, halved: Bursting with sweetness and juiciness, they brighten up every forkful.
- 1 cup cucumber, diced: Crisp and refreshing, cucumbers add crunch and cool balance to the salad.
- ½ cup red onion, finely chopped: Adds a subtle sharpness and lovely color contrast when finely diced.
- ¾ cup feta cheese, crumbled: This salty, creamy cheese brings the classic Greek flavor and richness to the salad.
- ½ cup Kalamata olives, pitted and halved: Their deep, briny taste intensifies the Mediterranean vibe.
- ¼ cup fresh parsley, chopped: Provides a fresh herbaceous note and vibrant green color.
- ⅓ cup extra virgin olive oil: The rich and fruity dressing base that coats everything beautifully.
- 2 tbsp freshly squeezed lemon juice: Adds zesty brightness that lifts the whole dish.
- 1 tsp dried oregano: A traditional Greek herb that infuses the salad with authentic flavor.
- Salt and pepper to taste: Essential seasonings to enhance every ingredient.
How to Make Greek Orzo Salad Recipe
Step 1: Cook the Orzo
Start by boiling a pot of salted water and cook the orzo until it is al dente—just tender but with a slight bite. This stage is key because overcooked orzo can become mushy and weigh down the salad. Once cooked, drain the orzo and rinse it under cold water to stop it from cooking further and cool it down for the salad.
Step 2: Prepare the Fresh Vegetables
While your orzo is cooking, chop the cherry tomatoes, dice the cucumber, and finely chop the red onion. Getting the vegetables ready early means you can quickly toss everything together once the orzo is done, keeping the prep smooth and efficient.
Step 3: Combine Salad Ingredients
In a generous mixing bowl, add the cooled orzo, the chopped tomatoes, cucumber, red onion, crumbled feta cheese, Kalamata olives, and chopped parsley. This colorful combination is the heart of your Greek Orzo Salad Recipe and represents the perfect balance of textures and flavors.
Step 4: Make the Dressing
Whisk together extra virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper in a small bowl. This lemon-oregano dressing isn’t just a drizzle—it’s the magic that ties all the salty, fresh, and savory elements into one cohesive and mouthwatering dish.
Step 5: Toss and Chill
Pour your homemade dressing over the salad and toss gently to ensure every bit is evenly coated. After mixing, cover the bowl and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to meld beautifully, making every bite a harmonious explosion of freshness and zest.
How to Serve Greek Orzo Salad Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or a few more crumbles of feta cheese right before serving for a vibrant, inviting finish. If you’re feeling adventurous, a few thin slices of lemon on top can brighten the presentation and add an extra citrus kick.
Side Dishes
This Greek Orzo Salad Recipe pairs wonderfully with grilled chicken, lamb skewers, or seafood for a Mediterranean feast. It also stands beautifully alongside crusty bread or warm pita for a lighter, vegetarian-friendly meal. Think of it as a versatile side that can elevate any spread.
Creative Ways to Present
Serve the salad in a large, rustic bowl for a casual family meal or portion it into individual jars or small bowls for elegant parties and picnics. Layering the salad with separate dressing in jars makes for a fun and fresh presentation that’s perfect for gatherings or packed lunches.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Orzo Salad Recipe in an airtight container in the refrigerator. It keeps well for up to three days and tastes even better once the flavors have had time to develop further.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the texture of fresh vegetables and feta cheese. If you want to prepare ahead, cook and freeze the orzo alone, then combine with fresh ingredients when ready to serve.
Reheating
Since this is a cold salad, reheating is not recommended. However, if you prefer slightly warmer orzo, you can gently heat the orzo separately and then combine it with the chilled vegetables and dressing before serving to maintain freshness.
FAQs
Can I use other types of pasta instead of orzo?
Yes! While orzo gives a lovely small, rice-like shape, you can swap it for other small pasta shapes like couscous or tiny shells. Just keep in mind the texture and cook according to the package instructions.
Is this Greek Orzo Salad Recipe vegan-friendly?
The traditional recipe includes feta cheese, which is not vegan. For a vegan version, simply omit the feta or replace it with a plant-based cheese alternative.
How long should I chill the salad for best flavor?
For the flavors to fully meld, chilling the salad for at least 30 minutes is ideal. You can refrigerate it for up to a few hours or overnight for an even more intense flavor.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas make excellent additions to turn this salad into a more substantial meal while complementing the Mediterranean flavors perfectly.
What’s the best way to keep the salad from getting soggy?
Make sure to rinse the cooked orzo under cold water to cool it quickly and drain thoroughly. Also, avoid adding dressing until you’re ready to serve or refrigerate to maintain freshness and a crisp texture.
Final Thoughts
This Greek Orzo Salad Recipe is one of those dishes that feels effortlessly elegant yet wonderfully simple. It’s the kind of recipe you’ll return to again and again whether you’re feeding family, entertaining friends, or just craving a quick, healthy meal bursting with Mediterranean sunshine. I wholeheartedly encourage you to dive in, have fun with it, and enjoy every fresh, flavorful bite.
Print
Greek Orzo Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Greek Orzo Salad is a refreshing and flavorful dish featuring tender orzo pasta combined with juicy cherry tomatoes, crisp cucumber, tangy red onion, briny Kalamata olives, and creamy feta cheese. Tossed in a zesty lemon-oregano dressing and garnished with fresh parsley, this salad is perfect as a light lunch or a side dish for any Mediterranean-inspired meal.
Ingredients
Pasta
- 1 cup orzo pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Cheese and Olives
- ¾ cup feta cheese, crumbled
- ½ cup Kalamata olives, pitted and halved
Dressing
- ⅓ cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare Vegetables: While the orzo is cooking, chop the cherry tomatoes, cucumber, and finely chop the red onion into bite-sized pieces to ensure even distribution in the salad.
- Combine Ingredients: In a large mixing bowl, add the cooked and cooled orzo, chopped vegetables, crumbled feta cheese, Kalamata olives, and fresh parsley, gently combining all components.
- Make the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and pepper until well emulsified for a zesty dressing.
- Dress the Salad: Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly, ensuring that the flavors meld beautifully.
- Chill Before Serving: Refrigerate the salad for at least 30 minutes to allow the flavors to blend and enhance the overall taste profile before serving.
Notes
- For best flavor, let the salad chill longer, up to 2 hours before serving.
- You can add grilled chicken or shrimp to make it a complete meal.
- Use gluten-free orzo if you need a gluten-free option.
- Adjust salt according to the saltiness of the feta cheese and olives.
- Serve chilled or at room temperature for best taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
