Greek Orzo Salad – Bright, Fresh, and Easy

Greek Orzo Salad is one of those dishes that feels like sunshine in a bowl. It’s crisp, colorful, and full of bold Mediterranean flavors, yet it’s incredibly easy to pull together. Whether you need a reliable side for a weeknight dinner or a crowd-pleaser for a potluck, this salad checks every box.

The orzo keeps it satisfying, while the crunchy veggies and tangy feta keep it light. Make it once, and it’ll quickly become part of your regular rotation.

What Makes This Recipe So Good

• Big flavor, minimal effort: A simple lemon-oregano vinaigrette ties everything together without any fancy steps.
• Perfect for make-ahead: The flavors actually improve as it chills, making it ideal for meal prep or entertaining.
• Balanced and satisfying: Orzo gives you a hearty base, while fresh vegetables and herbs keep it bright.
• Customizable: Swap veggies, add protein, or switch the cheese to make it your own.
• All-season appeal: It’s great as a summer side, but it also pairs well with roasted mains in cooler months.

What You’ll Need

• Orzo: 12 ounces (about 3/4 box). Look for regular or whole wheat.
• Cucumber: 1 large English cucumber, diced (or 2 Persian cucumbers).
• Cherry tomatoes: 2 cups, halved.
• Red onion: 1/2 small, finely diced.
• Kalamata olives: 3/4 cup, pitted and halved.
• Bell pepper: 1 medium (red, yellow, or orange), diced.
• Feta cheese: 6–8 ounces, crumbled.
• Fresh herbs: 1/2 cup chopped parsley, 2–3 tablespoons chopped fresh mint or dill.
• Lemon: Zest of 1 lemon and 1/3 cup fresh lemon juice.
• Extra-virgin olive oil: 1/3 to 1/2 cup.
• Red wine vinegar: 1 tablespoon, for extra tang.
• Garlic: 2 cloves, finely grated or minced.
• Dried oregano: 1–1 1/2 teaspoons.
• Salt and pepper: To taste.
• Optional add-ins: Chickpeas, grilled chicken, artichoke hearts, capers, sun-dried tomatoes, pine nuts.

Instructions

1. Cook the orzo: Bring a large pot of salted water to a boil.

   Cook the orzo according to package directions until al dente. Drain well.
2. Cool the pasta: Spread the orzo on a baking sheet to cool quickly, or toss it with a drizzle of olive oil in the colander to prevent sticking. Let it come to room temperature.
3. Make the dressing: In a jar or bowl, whisk together lemon juice, lemon zest, olive oil, red wine vinegar, garlic, dried oregano, salt, and pepper until emulsified.
4. Prep the vegetables: Dice cucumber and bell pepper, halve the tomatoes and olives, and finely chop the red onion and herbs.
5. Toss it together: In a large bowl, combine the cooled orzo, cucumber, tomatoes, olives, bell pepper, and red onion.

   Pour over most of the dressing and toss gently.

6. Add feta and herbs: Fold in feta, parsley, and mint or dill. Taste and adjust with more dressing, salt, or pepper.
7. Chill and serve: For best flavor, chill at least 30 minutes. Give it a quick toss before serving and add a squeeze of lemon if needed.

Keeping It Fresh

• Storage: Keep the salad in an airtight container in the fridge for up to 4 days.

  It tastes even better on day two.

• Revive leftovers: Orzo can soak up dressing as it sits. Stir in a splash of olive oil and lemon juice before serving to brighten it up.
• Make-ahead tip: If prepping more than a day ahead, store the dressing separately and toss just before serving. Hold back the herbs and feta until the last minute for the best texture.
• Avoid sogginess: If using regular cucumber, scoop out the seeds before dicing.

  Pat tomatoes dry if they’re extra juicy.

Health Benefits

• Heart-healthy fats: Extra-virgin olive oil and olives provide monounsaturated fats that support heart health.
• Vegetable power: Tomatoes, cucumbers, peppers, and herbs bring fiber, antioxidants, and hydration.
• Protein and calcium: Feta adds a modest boost of protein along with calcium for bone health. Add chickpeas or grilled chicken for extra protein.
• Mediterranean pattern: This salad aligns with Mediterranean-style eating, which is linked to improved cardiovascular and metabolic health.
• Smart carbs: Orzo offers energy and satiety. Choose whole wheat orzo for more fiber if you like.

What Not to Do

• Don’t dress hot pasta: Hot orzo will absorb too much dressing and turn mushy.

  Let it cool slightly first.

• Don’t skip the salt in the pasta water: It’s your first chance to build flavor into the orzo itself.
• Don’t overdo the onion: A little red onion goes a long way. Finely chop and use less than you think, or rinse it under cold water to mellow it.
• Don’t crumble the feta too early: Mix it in at the end so it stays creamy and doesn’t disappear into the salad.
• Don’t forget acid balance: The salad should taste bright. If it feels flat, add a squeeze of lemon or a splash of vinegar, not just more salt.

Variations You Can Try

• Protein boost: Add grilled chicken, shrimp, or seared halloumi.

  For vegetarian protein, add a can of chickpeas, rinsed and drained.

• Herb swap: Use dill for a classic Greek vibe, or mint for a fresh twist. Basil works in a pinch.
• Different cheese: Try cubed mozzarella for a Mediterranean mashup, or use tangy goat cheese for extra creaminess.
• Roasted veggies: Fold in roasted zucchini, eggplant, or cherry tomatoes for deeper flavor.
• Greens upgrade: Toss with baby arugula or spinach right before serving for extra color and crunch.
• Gluten-free: Swap orzo for gluten-free orzo, short-cut rice pasta, or even quinoa.
• Briny add-ins: Capers or chopped artichoke hearts add a savory punch.

FAQ

Can I make this a day ahead?

Yes. In fact, it’s better the next day.

For optimal texture, store the dressing separately and toss it in a few hours before serving, then add herbs and feta last.

What can I use instead of orzo?

You can use small pasta shapes like ditalini, small shells, or couscous. For a gluten-free option, try quinoa or rice-based pasta.

How do I keep the orzo from sticking?

Drain it well and toss with a teaspoon of olive oil while it cools. Spreading it out on a sheet pan also helps prevent clumping.

Is there a dairy-free version?

Yes.

Skip the feta or use a dairy-free feta alternative. Add extra olives or toasted pine nuts for richness.

How can I make the onion milder?

Soak the chopped onion in cold water for 10 minutes, then drain and pat dry. This softens the bite without losing flavor.

What if I don’t have red wine vinegar?

Use white wine vinegar or a touch more lemon juice.

Balsamic is too sweet for this recipe.

Can I serve it warm?

Slightly warm is fine, but avoid hot. The salad shines when the ingredients are cool or at room temperature.

In Conclusion

Greek Orzo Salad is fresh, flexible, and endlessly useful. It works as a quick lunch, a vibrant side, or a light main with added protein.

With simple ingredients and a lively lemon-oregano dressing, it’s the kind of recipe you’ll keep coming back to. Keep a batch in the fridge and enjoy bright, Mediterranean flavor whenever you need it.