Greek Orzo Salad with Feta (Printable)

Vibrant Mediterranean orzo with cucumber, tomatoes, feta, and 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

→ 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 in a colander and rinse under cold water to halt the cooking process. Allow to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and fresh 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 the mixture is well emulsified.
04 - Pour the prepared dressing over the salad mixture and toss gently until all components are evenly coated with the dressing.
05 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert suggestions:

01 -
  • It tastes better after sitting for a few hours, which means you can make it ahead and actually enjoy your guests.
  • The orzo soaks up the lemony dressing without getting mushy, giving you bursts of flavor in every bite.
  • Its hearty enough to feel like a meal but light enough that you wont feel weighed down on a hot day.
  • Everything goes into one bowl, so cleanup is almost nonexistent.
02 -
  • Rinsing the orzo under cold water is not optional, skip this and youll end up with a gummy clump instead of a salad.
  • If you dress the salad while the orzo is still warm, it will soak up all the dressing and taste dry later, so patience pays off here.
  • Red onion can be sharp and overpowering if the pieces are too big, so dice it as finely as you can stand.
03 -
  • If youre making this ahead, hold back half the feta and sprinkle it on just before serving so it stays creamy and doesnt get soggy.
  • For a richer dressing, add a small spoonful of Greek yogurt to the olive oil and lemon mixture, it makes everything cling to the orzo a little better.
  • Toast the oregano in a dry pan for 30 seconds before adding it to the dressing, it wakes up the flavor and makes it taste less dusty.
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