Why You’ll Love This Greek Orzo Salad

• It’s a complete meal in one bowl. With the orzo providing a satisfying carb base, the veggies adding freshness, and the feta offering a protein punch, this salad truly stands on its own. You don’t need to plan anything else—just grab a fork and you’re set.
• The flavors get better with time. This is the ultimate make-ahead dish. While it’s delicious right after you make it, letting it sit in the fridge for a few hours (or even overnight) allows the orzo to soak up all that glorious lemony dressing. The flavors meld and deepen in a way that’s just… magical.
• It’s incredibly versatile and forgiving. Not a fan of olives? Leave them out! Have some bell peppers or red onion hanging out in the fridge? Toss them in! This recipe is a fantastic template that welcomes your personal touches. I’ve made it a dozen different ways and it’s never let me down.
• It’s a total crowd-pleaser. Whether you’re serving it to kids, vegetarians, or picky eaters, this salad has a universal appeal. The bright, familiar flavors are an instant hit at picnics, barbecues, and family dinners. It’s the dish that always comes home empty.

Ingredients & Tools

• 1 cup uncooked orzo pasta
• 1 pint cherry or grape tomatoes, halved
• 1 large English cucumber, diced
• 1 cup Kalamata olives, pitted and halved
• 1/2 cup thinly sliced red onion
• 4 oz block feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 small garlic clove, minced
• Salt and freshly ground black pepper to taste

Tools: A large pot for boiling pasta, a colander, a large mixing bowl, a small bowl or jar for the dressing, a sharp knife, and a cutting board.

The quality of your ingredients really shines here, especially the olive oil, lemon juice, and feta. A good, grassy extra virgin olive oil and fresh-squeezed lemon juice make the dressing sing. And for the feta, if you can find a block packed in brine, it’s so much creamier and more flavorful than the pre-crumbled kind. A little goes a long way in making this salad exceptional.

Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes (plus chilling time)

Before You Start: Tips & Ingredient Notes

• Don’t overcook the orzo! This is probably the most important step. You want to cook it until it’s just al dente—it should still have a slight bite to it. Mushy orzo will make your salad soggy and sad. Set a timer!
• Rinse the cooked orzo with cold water. This stops the cooking process instantly and washes away excess starch, which prevents the pasta from clumping together into one big blob. You want each little piece of orzo to be distinct and ready to absorb the dressing.
• Let your ingredients come to room temperature. If you’re adding the dressing to piping hot orzo, it can get gummy. And if your veggies are ice-cold from the fridge, they might water down the salad. Let everything cool down or warm up a bit so the flavors can harmonize properly.
• Chop your veggies to a similar size. Aim for a uniform dice on the cucumber and a consistent halving of the tomatoes and olives. This isn’t just for looks—it ensures you get a little bit of everything in every single bite.

How to Make Greek Orzo Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken or Shrimp — For the meat-eaters, a simple grilled protein seasoned with similar Mediterranean flavors makes this salad a heartier feast. The char from the grill complements the fresh salad perfectly.
• Grilled Halloumi Skewers — If you’re keeping it vegetarian, slices of grilled halloumi cheese are a fantastic addition. Its salty, squeaky texture is a delightful contrast to the orzo.
• Warm, Toasted Pita Bread — You can’t go wrong with soft, warm pita on the side. It’s perfect for scooping up every last bit of salad and dressing from your plate.

Drinks

• A Crisp, Dry Rosé — The bright acidity and berry notes in a good rosé cut through the richness of the feta and olives beautifully, making each bite taste even fresher.
• Sparkling Water with Lemon — A non-alcoholic option that mirrors the lemony zing in the salad. The bubbles are incredibly refreshing and help cleanse the palate.
• A Greek Lager — A light, easy-drinking lager like Mythos is a classic pairing. Its crispness is the ideal counterpart to the savory, tangy flavors of the dish.

Something Sweet

• Baklava — Embrace the theme with this classic Greek dessert. The flaky, nutty, honey-soaked pastry provides a wonderful sweet contrast to the savory salad.
• Lemon Sorbet — A scoop of intensely tart and sweet lemon sorbet is like a palate-cleansing cloud after the meal. It’s light, refreshing, and continues the citrus thread.
• Fresh Figs with Honey and Yogurt — This is a simple, elegant option. The creamy yogurt and sweet figs feel indulgent yet healthy, rounding out the Mediterranean experience.

Top Mistakes to Avoid

• Mistake: Using warm orzo. If you add the dressing to hot orzo, the pasta will absorb it too quickly and become mushy. It can also cause the fresh herbs to wilt and lose their vibrancy. Patience is key—let it cool completely.
• Mistake: Skipping the salt in the pasta water. This is your one and only chance to season the orzo itself from the inside out. Unsalted pasta water leads to bland pasta, no matter how flavorful your dressing is. Don’t be shy with the salt!
• Mistake: Dicing the cucumber too far in advance. Cucumbers release a lot of water, especially when salted. If you chop them hours before assembling the salad, you might end up with a watery pool at the bottom of your bowl. Prep them right before you’re ready to mix.
• Mistake: Not tasting the dressing first. Your lemon might be more or less juicy than mine. Your olives and feta might be saltier. Always, always taste your dressing and adjust the seasoning before you commit it to the whole salad.

Expert Tips

• Tip: Toast your orzo. For a next-level nutty flavor, toast the dry orzo in a dry skillet over medium heat for 3-4 minutes before boiling it. You’ll see it turn a light golden color and smell a wonderful, toasty aroma. This adds a incredible depth of flavor.
• Tip: Add a pinch of sugar to the dressing. Just a tiny pinch (about 1/8 teaspoon) can help balance the sharp acidity of the lemon and the saltiness of the feta and olives. It doesn’t make it sweet; it just rounds out the edges of the flavor profile.
• Tip: Use the pasta water. Before you drain the orzo, scoop out about 1/4 cup of the starchy pasta water. If your salad seems a bit dry after chilling, a tablespoon or two of this water mixed in will loosen it up and help the dressing cling beautifully to every ingredient.
• Tip: Massage the red onion. If you’re sensitive to the sharp bite of raw red onion, place the sliced onion in a small bowl and sprinkle with a teaspoon of the lemon juice from your dressing recipe. Let it sit for 5-10 minutes. This quick-pickling process tames the harshness significantly.

FAQs

Can I make this Greek Orzo Salad ahead of time?
Absolutely, and you should! This salad is arguably better the next day. You can assemble the entire salad (minus the fresh herbs if you’re super particular) up to 24 hours in advance. Store it covered in the refrigerator. The orzo will soak up the dressing and the flavors will meld beautifully. Just give it a good stir before serving and you might need to add a tiny splash of olive oil or lemon juice to refresh it. It’s the ultimate meal-prep hero.

What can I use instead of orzo?
If you can’t find orzo, other small pasta shapes like ditalini, pastina, or even small shells will work well. For a gluten-free option, quinoa is a fantastic substitute—it has a similar small, granular texture that works great in a salad. Just cook the quinoa according to package directions and let it cool completely before using. The flavor profile will still be spot-on.

How long will leftovers keep in the fridge?
Stored in an airtight container, this salad will keep well for about 3-4 days. The vegetables will soften a bit over time, but it will still taste delicious. I don’t recommend freezing it, as the texture of the pasta and vegetables will become very mushy upon thawing. It’s best enjoyed fresh or within that few-day window.

Can I add protein to make it a fuller meal?
Of course! This salad is a perfect base for protein. Grilled chicken breast or shrimp, chickpeas (for a plant-based option), canned tuna, or even sliced steak would all be delicious additions. If you’re adding cooked protein, let it cool to room temperature before folding it in so it doesn’t warm up the salad. A can of rinsed chickpeas is the easiest add-in for a quick protein boost.

My salad seems dry after being in the fridge. What happened?
This is common! The orzo continues to absorb the dressing as it sits. The fix is simple: just before serving, stir in a little extra olive oil and a fresh squeeze of lemon juice. Start with a tablespoon of each, toss, and see how it looks. That should bring it right back to life. The starchy pasta water trick mentioned in the expert tips is also a great solution here.