Greek Orzo Salad

Greek Orzo Salad is a vibrant, refreshing, and versatile dish that beautifully captures the essence of Mediterranean flavors. This salad combines tender orzo pasta, crisp vegetables, briny Kalamata olives, tangy feta cheese, and a zesty lemon-oregano dressing that makes every bite burst with flavor. It’s perfect as a side dish for summer barbecues, a light lunch on its own, or a colorful addition to your meal prep rotation.

What makes this recipe truly special is its balance of textures and flavors. The chewiness of the orzo contrasts with the crunch of fresh cucumbers and bell peppers, while the salty feta and olives add depth. The dressing, light yet flavorful, ties everything together beautifully, making it a dish you can enjoy cold or at room temperature.

Why I Love This Recipe

I adore Greek Orzo Salad because it’s a celebration of freshness and simplicity. It’s quick to make yet feels gourmet, and it keeps well for several days without losing its texture.

The combination of citrusy dressing with creamy feta and crisp vegetables makes it irresistible. Plus, it’s endlessly adaptable — you can add grilled chicken, shrimp, or even chickpeas for extra protein.

Why This Is a Must-Try Dish

This salad is a must-try because it’s healthy, colorful, and bursting with authentic Mediterranean flavors. It’s perfect for entertaining since it can be made ahead of time and served cold, and it satisfies both vegetarians and meat-lovers alike.

The balance of carbs, vegetables, and healthy fats makes it a wholesome choice that doesn’t compromise on taste.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4–6
• Calories: ~320 kcal per serving
• Course: Salad / Side / Light Lunch
• Cuisine: Mediterranean / Greek

Ingredients

For the Salad:

• 1 ½ cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red bell pepper, diced
• ½ cup red onion, finely chopped
• ½ cup Kalamata olives, pitted and sliced
• ¾ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped (optional)

For the Dressing:

• ⅓ cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1 tsp dried oregano
• ½ tsp Dijon mustard
• Salt and black pepper to taste

Cooking Directions

Step-by-Step Preparation

1. Cook the Orzo:
   • Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente (usually 8–10 minutes).
   • Drain and rinse under cold water to stop the cooking process and cool the pasta.
2. Prepare the Vegetables:
   • While the orzo cooks, chop cherry tomatoes, cucumber, bell pepper, and red onion. Slice the Kalamata olives and crumble the feta cheese.
3. Make the Dressing:
   • In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and black pepper until emulsified.
4. Combine Salad Ingredients:
   • In a large mixing bowl, combine the cooked orzo, chopped vegetables, olives, and feta.
   • Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Add Fresh Herbs:
   • Sprinkle fresh parsley and mint (if using) over the salad for added freshness and color.
6. Chill (Optional):
   • For best flavor, refrigerate the salad for 30–60 minutes before serving to allow the flavors to meld.

How to Serve

• Serve Greek Orzo Salad chilled or at room temperature.
• Garnish with additional crumbled feta or a few whole olives for presentation.
• Pair it with grilled meats, seafood, or enjoy as a standalone light lunch.

Recipe Tips

• Pasta: Avoid overcooking orzo; al dente works best to maintain texture.
• Vegetables: Use fresh, crisp vegetables for maximum flavor.
• Dressing: Adjust lemon juice or olive oil to taste for tanginess and richness.
• Feta: Crumble feta by hand for a rustic texture.

Variations

1. Protein Boost: Add grilled chicken, shrimp, or chickpeas to turn this salad into a complete meal.
2. Vegan Option: Replace feta with vegan feta or omit entirely.
3. Grilled Veggies: Roast or grill bell peppers and zucchini for a smoky twist.
4. Pesto Dressing: Substitute the lemon-oregano dressing with basil pesto for a different flavor profile.
5. Quinoa Version: Swap orzo with cooked quinoa for a gluten-free alternative.

Freezing and Storage

• Storage: Keep the salad in an airtight container in the refrigerator for up to 3–4 days.
• Freezing: Not recommended for freezing due to the texture of fresh vegetables and feta cheese. For longer storage, freeze the orzo separately and add fresh vegetables when ready to serve.

Special Equipment Needed

• Large pot for cooking orzo
• Large mixing bowl
• Small whisk or fork for dressing
• Knife and cutting board
• Colander for draining pasta

FAQ

Q: Can I make this salad ahead of time?
A: Yes! Prepare up to 24 hours in advance and refrigerate. Add fresh herbs just before serving for maximum flavor.

Q: Can I use whole wheat orzo?
A: Absolutely. Whole wheat orzo adds a nutty flavor and extra fiber.

Q: Can I add other vegetables?
A: Yes, zucchini, carrots, or roasted red peppers are great additions.

Q: Is this salad suitable for meal prep?
A: Yes, it stores well in the fridge for up to 3 days. Keep dressing separate if you want to maintain maximum freshness.

Conclusion

Greek Orzo Salad is a simple yet elegant dish that embodies the freshness and vibrancy of Greek cuisine. Its balance of textures, bright flavors, and versatility make it a favorite for any occasion — from casual lunches to festive gatherings. Easy to prepare, customizable, and satisfying, it’s a recipe that deserves a permanent spot in your culinary repertoire.