Greek Orzo Salad Recipe
Greek Orzo Salad is the ultimate Mediterranean side dish: vibrant, refreshing, and packed with flavor in every bite. Tossed with a zesty homemade dressing, this salad is as colorful as it is delicious, featuring juicy cherry tomatoes, crisp cucumber, briny olives, creamy feta, and fragrant herbs. Whether you’re prepping ahead for a picnic or need a quick, crowd-pleasing addition to your dinner table, this Greek Orzo Salad never disappoints!
Ingredients You’ll Need
Simple, fresh ingredients are the secret to making this Greek Orzo Salad shine. Each one brings its own unique flavor, crunch, or creaminess, coming together to create a dish bursting with color and Mediterranean flair.
- Orzo Pasta: The tiny, rice-shaped pasta soaks up all the tangy dressing and holds the salad together beautifully.
- Cherry Tomatoes: Their juicy sweetness balances the salty feta and olives, plus they add gorgeous pops of red.
- Cucumber: Crisp and refreshing, cucumber brings a cool crunch that makes each bite super satisfying.
- Kalamata Olives: These briny beauties deliver a bold, authentic Greek flavor—don’t skip them!
- Red Onion: Finely chopped for a gentle kick and a hint of sharpness that wakes up the salad.
- Feta Cheese: Crumbled feta adds a creamy, salty richness that’s absolutely essential.
- Fresh Parsley: Chopped parsley adds a burst of color and fresh, grassy notes.
- Fresh Dill (optional): For an extra layer of herby flavor—totally optional, but highly recommended if you love dill!
- Salt and Black Pepper: Season to taste so every ingredient truly sings.
- Extra Virgin Olive Oil: The base of the dressing, it adds fruitiness and richness.
- Red Wine Vinegar: Provides tang and balances the olive oil with its acidity.
- Dijon Mustard: Helps emulsify the dressing, adding just a touch of sharpness.
- Garlic: One minced clove infuses the dressing with aromatic depth.
- Dried Oregano: Classic Mediterranean flavor that ties everything together.
How to Make Greek Orzo Salad
Step 1: Cook and Cool the Orzo
Bring a pot of salted water to a boil, then add your orzo pasta and cook according to the package instructions until just al dente. Once cooked, drain and rinse thoroughly with cold water. This step not only stops the cooking process but also ensures your Greek Orzo Salad is perfectly chilled and the orzo doesn’t stick together.
Step 2: Chop and Prep the Veggies
While the orzo cools, halve the cherry tomatoes, dice the cucumber, slice the olives, and finely chop the red onion, parsley, and dill. Prepping everything in advance makes assembling the salad a breeze—and keeps colors vibrant and flavors crisp.
Step 3: Mix the Salad Base
In a large bowl, combine the cooled orzo, prepared vegetables, olives, feta cheese, parsley, and dill if you’re using it. Gently toss everything together to distribute those bold flavors evenly throughout the salad.
Step 4: Whisk the Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a pinch of salt and black pepper. Whisk until the dressing looks creamy and well blended—taste and adjust seasoning if needed.
Step 5: Toss and Chill
Pour the dressing over your salad and toss gently, making sure every bit of orzo and veggie gets coated. Refrigerate for at least 30 minutes before serving—this time allows all those beautiful flavors to meld into pure Mediterranean magic.
How to Serve Greek Orzo Salad
Garnishes
Top your Greek Orzo Salad with extra crumbled feta, a sprinkle of fresh parsley, and a few extra olives for a restaurant-worthy finish. A wedge of lemon on the side adds brightness and lets guests squeeze a little extra zing if they like.
Side Dishes
This salad pairs wonderfully with grilled chicken, lamb skewers, or baked falafel. It’s also a perfect addition to a mezze platter alongside hummus, pita, and stuffed grape leaves. The flavors are so versatile, you’ll find it complements almost any Mediterranean main.
Creative Ways to Present
Serve Greek Orzo Salad in individual mason jars for a picnic, spoon it into lettuce cups for a fun appetizer, or pile it high on a big platter for a family-style gathering. It’s colorful and inviting however you choose to present it!
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Orzo Salad in an airtight container in the fridge. It stays fresh and flavorful for up to three days—perfect for meal prepping lunches or easy dinners throughout the week.
Freezing
While you can technically freeze cooked orzo, the fresh veggies and feta in Greek Orzo Salad don’t hold up well in the freezer. For the best taste and texture, I recommend enjoying this salad fresh from the fridge.
Reheating
No reheating needed! Greek Orzo Salad is meant to be served cold or at room temperature. If your salad has been in the fridge, simply let it sit out for a few minutes before serving to take the chill off and let the flavors shine.
FAQs
Can I make Greek Orzo Salad gluten-free?
Absolutely! Just swap regular orzo for your favorite gluten-free brand. The rest of the ingredients are naturally gluten-free, making this salad a breeze to adapt for dietary needs.
What protein can I add to make it a full meal?
Grilled chicken, shrimp, or even chickpeas are all fantastic additions. They’ll turn your Greek Orzo Salad into a hearty, satisfying main dish that’s still light and fresh.
How far in advance can I make this salad?
You can make Greek Orzo Salad up to 24 hours in advance. In fact, letting it chill overnight helps the flavors meld even more, making it extra delicious the next day.
Can I use a different cheese instead of feta?
Feta is classic, but you can substitute with goat cheese, ricotta salata, or even a vegan feta if you’d like. Each option brings its own unique texture and flavor.
What if I don’t like olives?
No problem! Simply leave them out or replace them with chopped artichoke hearts or capers. The Greek Orzo Salad is flexible and will still taste amazing.
Final Thoughts
If you’re searching for a dish that’s as easy as it is impressive, give Greek Orzo Salad a try. It’s bursting with Mediterranean flavors, perfect for any occasion, and guaranteed to become a new favorite in your kitchen. Grab your ingredients and treat yourself to a bowl of sunshine!
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Greek Orzo Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant Greek Orzo Salad featuring tender orzo pasta, juicy cherry tomatoes, crisp cucumber, kalamata olives, red onion, and creamy feta cheese, all tossed in a tangy homemade dressing with olive oil, red wine vinegar, and herbs. Perfect as a light lunch or summer side dish, this Mediterranean-inspired salad is easy to prepare and packed with flavor.
Ingredients
Salad Ingredients
- 1 cup orzo pasta
- 1½ cups cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup kalamata olives, sliced
- ½ cup red onion, finely chopped
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- Salt and black pepper, to taste
Dressing Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and rinse the orzo thoroughly under cold water to stop the cooking process and cool the pasta completely.
- Prepare the Salad Mix: In a large mixing bowl, combine the cooled orzo with halved cherry tomatoes, diced cucumber, sliced kalamata olives, finely chopped red onion, crumbled feta cheese, chopped fresh parsley, and chopped fresh dill if using. Season with salt and freshly ground black pepper to taste.
- Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and salt and pepper until the dressing is well blended and emulsified.
- Toss the Salad: Pour the dressing over the salad ingredients and toss gently but thoroughly to evenly coat everything with the flavorful dressing. Taste and adjust seasoning as needed.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve the Greek Orzo Salad chilled or at room temperature as a light meal or delicious side dish.
Notes
- This salad is perfect for meal prep and can be stored in the refrigerator for up to 3 days, maintaining its freshness and flavor.
- For extra protein, add grilled chicken, shrimp, or chickpeas to the salad.
- To make this recipe gluten-free, substitute regular orzo with gluten-free orzo pasta made from rice or corn.
- Feel free to omit the dill if unavailable or substitute with fresh mint for a different herbal note.
- Use freshly squeezed lemon juice in the dressing for a brighter acidity if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
