Greek Orzo Salad (Printable)

Tender orzo pasta with cucumber, tomatoes, feta, and a tangy lemon-oregano dressing for refreshing Mediterranean dining.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta
02 - 1 teaspoon salt for boiling water

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup Kalamata olives, pitted and sliced (optional)

→ Cheese

07 - 1/2 cup feta cheese, crumbled

→ Fresh Herbs

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped (optional)

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
02 - In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives if using, feta cheese, parsley, and dill.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper until well emulsified.
04 - Pour the dressing over the salad and toss gently until all components are evenly coated with the vinaigrette.
05 - Taste and adjust seasoning as needed. Chill for 10 minutes before serving to enhance flavors.

# Expert Tips:

01 -
  • It tastes better after sitting in the fridge for a few hours, which means you can make it ahead and actually enjoy your guests.
  • The ingredients are forgiving so if your tomatoes are bland or your cucumber is huge, the dressing and feta save everything.
  • It travels beautifully in a sealed container and never gets soggy or sad looking.
  • You can eat it straight from the bowl with a fork while standing at the counter and feel like you've accomplished something.
02 -
  • Rinsing the orzo under cold water is not optional, skipping this step leaves you with a gummy clump instead of a salad.
  • Don't dress the salad while the orzo is still warm or the feta will melt and the vegetables will wilt into something sad and limp.
  • If you're making this more than a few hours ahead, hold back half the feta and herbs and stir them in just before serving so they stay fresh and bright.
03 -
  • Toast the oregano in a dry skillet for thirty seconds before adding it to the dressing to wake up its oils and deepen the flavor.
  • If your feta is too salty, soak the crumbles in cold water for ten minutes and pat them dry before adding to the salad.
  • Use a vegetable peeler to shave ribbons from the cucumber instead of dicing it for a more elegant presentation at dinner parties.
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