If there’s ever a dish that simply radiates sunshine and Mediterranean flavor, it’s this Greek Orzo Salad Recipe. Each forkful is a lively mix of tender pasta, juicy cherry tomatoes, crisp cucumbers, briny olives, and creamy feta, all brought together by a punchy homemade dressing that just begs you to take another bite. It’s quick to prepare, wildly versatile, and absolutely perfect for picnics, potlucks, weeknight dinners, or just about anytime you crave something fresh and satisfying.
Ingredients You’ll Need
The beauty of this Greek Orzo Salad Recipe is how it transforms humble staples into something truly magical. Every ingredient, from the bright veggies to the tangy dressing, plays its part in building layers of flavor and texture. Gather these simple components, and you’re halfway to Mediterranean bliss!
- Orzo pasta: Tiny rice-shaped pasta that turns perfectly tender and absorbs all the delicious flavors.
- Cherry tomatoes: Halved for bursts of sweetness and vibrant color in every bite.
- Cucumber: Diced for all the crunch and refreshing contrast you want in a summer salad.
- Red onion: Adds a touch of sharpness; chop it finely for subtle crunch without overpowering the dish.
- Kalamata olives: Sliced to give the salad its signature salty, briny zing.
- Feta cheese: Crumbled for creamy, tangy pops throughout the salad—don’t skimp!
- Fresh parsley: Chopped parsley lifts every flavor with a fragrant herbal note.
- Fresh dill (optional): Dill is optional, but its unique flavor brings this salad even closer to a Greek taverna experience.
- Olive oil: Use good-quality extra-virgin for a rich, fruity base to your dressing.
- Red wine vinegar: Adds brightness and classic tang—don’t leave this out!
- Lemon juice: For a splash of zesty acidity and fresh flavor.
- Garlic: Minced, so it infuses the dressing with deep savory flavor.
- Dried oregano: A must-have for that unmistakable Greek salad essence.
- Salt and pepper: To taste, tying all the flavors together beautifully.
How to Make Greek Orzo Salad Recipe
Step 1: Cook the Orzo
Begin by bringing a big pot of salted water to a boil. Add your orzo pasta and cook according to the package directions until al dente, usually about 8 to 10 minutes. Give it a taste—look for tender but not mushy. Once cooked, drain the orzo promptly and rinse it under cold water. This stops the cooking process and cools the pasta for the salad. Transfer to a large mixing bowl—you’re laying the foundation for all the flavors to mingle.
Step 2: Whisk Up the Dressing
While the orzo is cooling, make your dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, plus a pinch of salt and pepper. This luscious mixture will permeate every ingredient and elevate the Greek Orzo Salad Recipe from good to can’t-stop-eating-it. Taste and adjust the seasoning as needed—sometimes a little extra lemon or oregano makes all the difference.
Step 3: Chop and Combine
Now, gather all your salad fixings—tomatoes, cucumber, red onion, olives, feta, parsley, and dill (if you’re using it). Add everything to the cooled orzo in the mixing bowl. Pour the dressing over the top and toss until every morsel is coated. You’ll see the colors pop and the salad come to life as you mix!
Step 4: Chill and Serve
Perhaps the hardest part: let your salad chill for at least 30 minutes in the fridge. This simple step is essential for letting all those fresh flavors meld together—trust me, it makes a world of difference. Serve the Greek Orzo Salad Recipe cold or at cool room temperature, and get ready for compliments!
How to Serve Greek Orzo Salad Recipe
Garnishes
To set your salad apart, consider a few extra touches before serving. Sprinkle an extra handful of fresh herbs, a few more crumbles of feta, or a drizzle of olive oil right on top. Some lemon zest also gives a lovely fragrant finish. These little garnishes make the Greek Orzo Salad Recipe feel extra special and look as good as it tastes.
Side Dishes
This salad is a versatile companion! Pair it with grilled chicken, shrimp, or lamb skewers for a hearty Greek meal. It also nestles alongside falafel, roasted veggies, or stuffed peppers beautifully. When the weather’s warm, pile it on your plate with other Mediterranean favorites like hummus, tzatziki, and warm pita for a full mezze spread.
Creative Ways to Present
Want to wow your guests? Serve the Greek Orzo Salad Recipe in hollowed-out bell peppers, nestled in lettuce cups, or spread across a rustic platter family-style. Try layering it in jars for perfect picnic portions, or serve in small bowls topped with a grilled protein for a light lunch. There’s truly no wrong way to show off those gorgeous colors!
Make Ahead and Storage
Storing Leftovers
Leftover Greek Orzo Salad Recipe keeps beautifully in the fridge for up to three days when stored in an airtight container. The flavors actually develop overnight, making it even tastier the next day. Stir gently before serving, and if it looks a little dry, revive it with a splash of olive oil or extra lemon juice.
Freezing
Freezing is not recommended for this salad, as the vegetables and feta can become watery and lose their appealing texture upon thawing. For best results, enjoy it fresh or well-chilled from the fridge. If you want to prep further ahead, you can cook and freeze just the orzo, then assemble everything else before serving.
Reheating
Greek Orzo Salad Recipe truly shines served cold or at room temperature. If you prefer it just slightly warm (say, in the cooler months), let the salad come to room temperature by setting it out about 20 minutes before eating. Avoid microwaving, which will soften the veggies and melt the feta.
FAQs
Can I make Greek Orzo Salad Recipe dairy-free?
Absolutely! Simply leave out the feta or replace it with a dairy-free alternative. The salad is still delightfully flavorful and fresh, and you won’t miss a beat in terms of color or crunch.
How do I keep the orzo from sticking together?
After draining, rinse the orzo under cold water to stop the cooking process and loosen the starches. This ensures the grains stay separate and the salad is fluffy, not gummy.
Can Greek Orzo Salad Recipe be made a day ahead?
Yes, and it’s even encouraged! The flavors blend overnight, giving you an even tastier salad the next day. Just give it a gentle toss before serving and refresh with a squeeze of lemon if desired.
What proteins can I add for a more filling meal?
Grilled chicken, chickpeas, shrimp, or even steak slices make fantastic additions. Stir in your favorite or arrange on top for a complete meal that’s bursting with Mediterranean flair.
Is there a gluten-free option?
Definitely! Swap the orzo for your favorite gluten-free pasta shape, or try cooked quinoa for a Greek-inspired twist that’s just as delicious and satisfying.
Final Thoughts
This Greek Orzo Salad Recipe is the type Salad, Side Dish. Give it a try, and let those vibrant flavors transport you straight to a seaside café in Greece!
Print
Greek Orzo Salad Recipe
- Total Time: 25 minutes (plus chilling)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Greek Orzo Salad is a refreshing and flavorful dish perfect for summer gatherings or meal prep. The combination of orzo pasta, fresh vegetables, tangy feta, and a zesty dressing creates a light and satisfying salad.
Ingredients
For the Salad:
- 1 cup orzo pasta
- 1½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Orzo: Boil orzo in salted water until al dente, then drain and cool.
- Prepare the Dressing: Whisk together olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper.
- Assemble the Salad: Combine orzo, tomatoes, cucumber, onion, olives, feta, parsley, and dill. Add dressing and toss.
- Chill and Serve: Refrigerate for 30 minutes to meld flavors. Serve cold or at room temperature.
Notes
- This salad is perfect for meal prep and can be made a day in advance.
- Add grilled chicken or chickpeas for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Stovetop (for pasta)
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
