Greek Orzo Salad (Print Version)

Mediterranean orzo pasta tossed with fresh cucumber, tomatoes, feta, and a tangy lemon-oregano dressing.

# What You'll 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, optional

→ Cheese

07 - 1/2 cup feta cheese, crumbled

→ Fresh Herbs

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

→ 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 8-10 minutes. Drain and rinse under cold water to halt cooking. Set aside to cool completely.
02 - In a large mixing bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives if using, crumbled feta, chopped 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 emulsified.
04 - Pour prepared dressing over salad mixture and toss gently until all components are evenly coated with dressing.
05 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes before serving to enhance flavor development.

# Additional Tips::

01 -
  • It tastes better after sitting for a few hours, so you can make it in the morning and forget about it until dinner.
  • The orzo soaks up the dressing in a way regular pasta never does, and every forkful has flavor.
  • It works as a main dish, a side, or something to bring when you don't know what else to make.
  • You don't need any fancy equipment or hard to find ingredients, just a pot and a bowl.
02 -
  • Rinsing the orzo under cold water after draining is essential, or it will keep cooking and turn gummy.
  • Don't skip the resting time, the salad tastes twice as good after the flavors have had a chance to meld together.
  • If your feta is too salty, rinse it briefly under cold water before crumbling it in.
03 -
  • Taste the salad after it's chilled, cold ingredients need more seasoning than warm ones, so don't be shy with the salt and lemon.
  • Use a large bowl for tossing so you can mix everything gently without making a mess or crushing the ingredients.
  • If the salad seems dry the next day, stir in a splash of olive oil and a squeeze of lemon to bring it back to life.
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