Greek Orzo Salad

My neighbor Maria showed up one afternoon with a bowl of this salad, still cold from her fridge, and I ate half of it standing at the counter before I even said hello. The orzo was tender, the feta was salty, and the lemon dressing made everything taste like sunshine. I begged her for the recipe, and she laughed and said it was just what her mother used to pack for beach days. Now I make it every time the weather turns warm.

I brought this to a backyard barbecue last summer, and it was gone before the burgers came off the grill. People kept asking if I had more, and one friend even took a photo of the empty bowl to remind herself to ask me for the recipe later. It was one of those moments where you realize a dish has become your signature, even though you barely did anything fancy. I loved watching everyone go back for seconds.

Ingredients

• Orzo pasta: This rice-shaped pasta soaks up the dressing beautifully and stays tender without getting mushy, even after a day in the fridge.
• Cherry tomatoes: Halving them releases their sweetness and juice, which mingles with the dressing and makes every bite juicy.
• Cucumber: Dicing it small keeps the crunch consistent, and I always leave the skin on for color and a little extra texture.
• Red onion: A small amount adds sharpness without overpowering, and if you soak the diced pieces in cold water for five minutes, they mellow out nicely.
• Kalamata olives: Their briny, fruity flavor is the secret Mediterranean touch, and I never skip them even though they are optional.
• Feta cheese: Crumbled feta adds creamy, salty pockets that balance the acidity of the lemon, and I prefer block feta over pre-crumbled for better texture.
• Fresh parsley and dill: These herbs bring brightness and a grassy note that makes the salad taste alive, not flat.
• Extra-virgin olive oil: Use the good stuff here because it is front and center in the dressing, and you will taste the difference.
• Lemon juice: Freshly squeezed is key; bottled lemon juice tastes flat and bitter in comparison.
• Dried oregano: This is the backbone of Greek flavor, earthy and warm, and it blooms beautifully in the oil.
• Dijon mustard: Just a touch emulsifies the dressing and adds a subtle tang that ties everything together.

Instructions

Cook the orzo:

Bring a large pot of salted water to a rolling boil, then add the orzo and stir it once to keep it from clumping. Cook it until al dente, about 8 to 10 minutes, then drain and rinse under cold water to stop the cooking and cool it down fast.

Prep the vegetables:

While the orzo cools, halve the cherry tomatoes, dice the cucumber into small cubes, and finely chop the red onion. If you are using olives, slice them now, and crumble the feta into bite-sized chunks.

Make the dressing:

In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper until it looks smooth and emulsified. Taste it and adjust the salt or lemon if needed.

Toss everything together:

In a large bowl, combine the cooled orzo, tomatoes, cucumber, red onion, olives, feta, parsley, and dill. Pour the dressing over the top and toss gently until every piece is coated.

Chill and serve:

Let the salad sit in the fridge for at least 10 minutes so the flavors can marry, then taste and adjust seasoning one more time before serving. It is best served cold or at room temperature.

Save

One evening, I made this for dinner on the porch, and we ate it straight from the bowl while the sun set and the cicadas started up. My daughter kept picking out the feta cubes, and my husband kept going back for more olives. It was not a fancy meal, but it felt perfect, and I remember thinking that this is what summer is supposed to taste like.

How to Make It Heartier

If you want to turn this into a main dish, toss in some grilled chicken, shrimp, or a can of drained chickpeas. I have done all three, and they each work beautifully without changing the spirit of the salad. The chickpeas are my favorite because they soak up the dressing and add a creamy texture that makes the whole thing more filling.

Ingredient Swaps That Work

You can swap red wine vinegar for lemon juice if you want a deeper, less bright flavor, and it still tastes unmistakably Greek. I have also used green olives when I did not have Kalamata, and they work fine, just a little less fruity. If you cannot find fresh dill, skip it entirely rather than using dried, because dried dill tastes like dust and adds nothing.

Storing and Serving Tips

This salad keeps well in the fridge for up to two days, though the cucumbers will start to release water after that, so I usually make it the day I plan to serve it. If you are making it ahead, hold off on adding the feta and herbs until just before serving so they stay fresh and vibrant. Let it come to room temperature for about 15 minutes before serving if you want the flavors to really pop.

• Store in an airtight container to keep the salad from picking up fridge odors.
• Give it a quick toss before serving because the dressing can settle at the bottom.
• Serve it in a wide, shallow bowl so people can see all the colorful ingredients.

Save

This salad has become my go-to whenever I need to bring something to share, and I love that it is flexible enough to change with whatever I have on hand. It always disappears fast, and I always feel a little proud when someone asks for the recipe.

Q&A About the Recipe

→ Can I make this salad ahead of time?

Yes, this salad is excellent for advance preparation. You can assemble it up to 2 days ahead and store it in the refrigerator. The flavors actually meld together beautifully, making it even better the next day. Add the dressing just before serving if you prefer a firmer texture, or mix it in early for softer, more flavorful pasta.

→ What vegetables can I substitute?

Feel free to customize based on what's available. Bell peppers, zucchini, cherry tomatoes, or radishes work wonderfully. You can also add artichoke hearts, sun-dried tomatoes, or roasted vegetables for variation. The key is maintaining a mix of textures and keeping the Mediterranean flavor profile intact.

→ How do I keep the pasta from getting too soft?

Cook the orzo to al dente according to package directions, then rinse it immediately under cold water. This stops the cooking process and prevents mushiness. Don't skip the cooling step, as warm pasta will continue cooking slightly and may become overcooked when tossed with the dressing.

→ Can I add protein to this dish?

Absolutely. Grilled chicken, shrimp, or chickpeas are excellent additions that complement the Mediterranean flavors. For a vegetarian boost, chickpeas or white beans add substance and nutrition. Simply toss them in after the pasta cools to maintain proper texture.

→ What's the best way to serve this salad?

Serve it chilled or at room temperature for optimal flavor. If preparing ahead, store it in the refrigerator and let it sit out for 10-15 minutes before serving. This allows the flavors to shine and ensures the feta isn't too cold, which can mute its creamy richness.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will absorb more dressing over time, so you may want to add a splash of olive oil or lemon juice when reheating if the salad seems dry. Serve cold rather than heating it for best results.