Greek Orzo Salad with Feta (Printable Version)

Tender orzo pasta with cherry tomatoes, cucumber, feta, and a tangy lemon-oregano dressing—refreshing and easy to prepare.

# What You 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 - ¼ cup red onion, finely diced
06 - ¼ cup Kalamata olives, pitted and sliced

→ Cheese

07 - ½ cup feta cheese, crumbled

→ Fresh Herbs

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

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon dried oregano
13 - ½ teaspoon Dijon mustard
14 - ½ teaspoon salt
15 - ¼ 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 to 10 minutes. Drain through a colander and rinse under cold running water to halt cooking. Allow to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and chopped dill.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, Dijon mustard, salt, and ground black pepper until the mixture emulsifies.
04 - Pour the prepared dressing over the salad mixture and toss gently until all components are evenly coated with dressing.
05 - Taste the salad and adjust seasoning with additional salt and pepper as needed. Refrigerate for 10 minutes before serving to allow flavors to meld and chill the salad.

# Expert Advice:

01 -
  • It tastes even better after sitting in the fridge for a few hours, making it ideal for make-ahead meals.
  • The combination of creamy feta, crunchy vegetables, and tangy dressing hits every texture and flavor note you crave.
  • It comes together in half an hour with no fancy techniques, just chopping and tossing.
  • This salad travels beautifully, never wilting or getting soggy on the way to a picnic or potluck.
02 -
  • Rinsing the orzo under cold water is non-negotiable, or it will turn gummy and clump together in the bowl.
  • Add the feta just before serving if you're making this ahead, otherwise it can get too soft and lose its crumbly texture.
  • The salad tastes best after it's had time to chill, the flavors really come alive after an hour in the fridge.
03 -
  • Toast the oregano in a dry pan for 30 seconds before adding it to the dressing, it will smell incredible and taste even better.
  • Use block feta and crumble it yourself instead of buying pre-crumbled, it's creamier and has way more flavor.
  • If you want the salad to feel more substantial, cook the orzo in vegetable or chicken broth instead of water for an extra layer of flavor.
Go Back