Greek Orzo Salad Recipe
If you are craving a vibrant and refreshing dish that bursts with Mediterranean charm, this Greek Orzo Salad Recipe is simply irresistible. Combining tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, flavorful Kalamata olives, and creamy feta cheese, every bite offers a perfect dance of textures and tastes. The zesty lemon and oregano dressing ties it all together beautifully, making it a fantastic side or light main that feels like a sunny day on a plate. Whether you’re preparing lunch for friends or a quick weeknight meal, this salad brings fresh, bright flavors that never fail to delight.
Ingredients You’ll Need
This Greek Orzo Salad Recipe calls for simple, wholesome ingredients that each bring their own special touch to the dish. From the chewy orzo pasta adding substance, to the crunchy cucumbers and salty olives creating depth, these components blend into a colorful and satisfying salad.
- 1 cup orzo pasta: The tender, rice-shaped pasta is perfect for soaking up the dressing while maintaining a lovely bite.
- 1 cup cherry tomatoes, halved: Adds a burst of sweetness and vibrant red color for freshness.
- 1 cup cucumber, diced: Provides cool crunch and balances the flavors beautifully.
- ½ cup red onion, finely chopped: Brings a subtle sharpness and a little zing to the salad.
- ¾ cup feta cheese, crumbled: Creamy and tangy, it gives the dish its distinctive Greek identity.
- ½ cup Kalamata olives, pitted and halved: Offers a briny depth and rich umami punch.
- ¼ cup fresh parsley, chopped: Adds a fresh herbal note and bright green color.
- ⅓ cup extra virgin olive oil: The luscious base for the dressing, it brings richness and fruitiness.
- 2 tbsp freshly squeezed lemon juice: Delivers tangy brightness that wakes up all the flavors.
- 1 tsp dried oregano: Essential classic Greek herb that infuses the salad with aromatic earthiness.
- Salt and pepper to taste: Enhances every ingredient and balances the overall taste.
How to Make Greek Orzo Salad Recipe
Step 1: Cook the Orzo
Start by bringing a pot of salted water to a boil and cooking the orzo pasta according to the package instructions until it is perfectly al dente. This ensures the pasta maintains a slight chew that complements the crunchy vegetables. Once cooked, drain it well and rinse under cold water to cool and prevent it from sticking.
Step 2: Prepare the Vegetables
While the orzo is cooking, chop your fresh vegetables: halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. These fresh ingredients will add texture and bright colors that make the salad both appealing and delicious.
Step 3: Combine Main Ingredients
In a large mixing bowl, combine the cooled orzo with the chopped vegetables, crumbled feta cheese, Kalamata olives, and freshly chopped parsley. This mix starts to bring together the heart of the Greek Orzo Salad Recipe, stacking flavors and textures in one bowl.
Step 4: Make the Dressing
Whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and pepper in a separate small bowl. This simple but flavorful dressing ties the ingredients together and adds that essential Mediterranean tang.
Step 5: Toss and Chill
Drizzle the dressing over the orzo and vegetable mixture, then gently toss to make sure every bite is coated with that bright, herbaceous flavor. For best results, cover the salad and chill it in the refrigerator for at least 30 minutes to let the flavors meld harmoniously.
How to Serve Greek Orzo Salad Recipe
Garnishes
When it’s time to serve, sprinkle extra crumbled feta or a few whole Kalamata olives on top to give the salad an inviting look. A few more fresh parsley leaves scattered on the surface also add a lovely pop of green and a fresh herby aroma right at the table.
Side Dishes
This Greek Orzo Salad Recipe works beautifully alongside grilled chicken or lamb, but it also pairs wonderfully with warm pita bread and tzatziki for an authentic Greek-inspired meal. For a lighter touch, serve it with roasted vegetables or a simple lemon herb fish.
Creative Ways to Present
Get creative by serving this salad in individual mason jars for picnics or potlucks, or place it in crisp lettuce leaves as a fresh handheld appetizer. You can also turn it into a hearty main by adding chickpeas or grilled shrimp for a protein boost, turning it into a versatile dish perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
This salad keeps really well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness, but remember that the orzo may absorb some dressing over time, so if desired, toss it again with a splash of olive oil before serving.
Freezing
Because of the fresh vegetables and cheese, freezing this Greek Orzo Salad Recipe is not recommended as it can affect the texture and flavor negatively. It’s best enjoyed fresh or within a few days of making.
Reheating
If you prefer your salad at room temperature, simply remove it from the fridge about 20 minutes before eating. This allows the flavors to shine naturally; reheating is not necessary and may soften the fresh ingredients.
FAQs
Can I use other pasta instead of orzo?
Absolutely! While orzo is traditional and perfect for this recipe’s texture, small pasta shapes like couscous, small shells, or even quinoa can work well as substitutes while maintaining a similar mouthfeel.
Is this salad suitable for vegans?
To make this recipe vegan, simply omit the feta cheese or substitute with a plant-based cheese alternative. The salad will still be delicious, fresh, and full of flavor without the dairy.
How long should I chill the salad before serving?
Chilling for at least 30 minutes allows the flavors to meld beautifully, but you can prepare it several hours ahead. Just give it a gentle toss before serving for the best experience.
Can I make this salad ahead for a party?
Yes, this Greek Orzo Salad Recipe is perfect for prepping ahead of time. Make it in the morning or the night before your event, and keep it chilled. It flavors will only deepen, making it ideal for entertaining.
What can I add to make this a more substantial meal?
Adding grilled chicken, shrimp, or chickpeas boosts the protein content and transforms the salad into a filling main dish. Toasted pine nuts or walnuts can also add a lovely crunch and extra nutrition.
Final Thoughts
If you’re looking to brighten up your meal rotation with something fresh, flavorful, and truly satisfying, this Greek Orzo Salad Recipe is a winner every time. It’s quick to make, packed with vibrant colors, and delivers that perfect Mediterranean vibe. Give it a go and watch it become your new favorite go-to salad for any occasion.
Print
Greek Orzo Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Greek Orzo Salad is a vibrant and refreshing dish combining tender orzo pasta with crisp vegetables, briny olives, and creamy feta cheese, all tossed in a zesty lemon-oregano dressing. Perfect as a light lunch or a colorful side, it brings the fresh flavors of the Mediterranean to your table in just 25 minutes.
Ingredients
Orzo and Vegetables
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
Add-ins
- ¾ cup feta cheese, crumbled
- ½ cup Kalamata olives, pitted and halved
- ¼ cup fresh parsley, chopped
Dressing
- ⅓ cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo: Bring a pot of salted water to a boil, add the orzo pasta, and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the orzo.
- Prepare the vegetables: While the orzo cooks, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion to create bite-sized pieces for the salad.
- Combine salad ingredients: In a large mixing bowl, add the cooled orzo, chopped cherry tomatoes, cucumber, red onion, crumbled feta cheese, Kalamata olives, and chopped fresh parsley. Gently mix to combine all components evenly.
- Make the dressing: In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and pepper until well emulsified and flavorful.
- Toss the salad: Drizzle the lemon-oregano dressing over the salad mixture and toss gently to coat all ingredients thoroughly with the dressing.
- Chill before serving: Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully, then serve chilled as a refreshing side or light meal.
Notes
- For extra freshness, add chopped fresh mint or dill along with the parsley.
- You can substitute orzo with another small pasta like couscous if preferred.
- Adjust the amount of lemon juice and oregano to taste for a more tangy or herb-forward dressing.
- This salad is perfect for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
