If you’re the one who loves Mediterranean flavors, this Greek Orzo Salad is a must-try! Light yet satisfying, this dish works as a side, a meal on its own, or a perfect make-ahead lunch. Plus, it’s super easy to whip up in just a few minutes, yay!
This Greek Orzo Salad recipe is full of fresh ingredients like juicy cherry tomatoes, crisp cucumbers, briny olives, and creamy feta, all tossed with tender orzo pasta and a zesty homemade dressing! Let’s dive into why this dish is worth making—and why I keep coming back to it.
Ingredients Breakdown
Key ingredients and their roles:
- 1 ½ cups orzo pasta (uncooked)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (Persian or English cucumbers work best)
- ½ cup red onion, finely diced
- ½ cup kalamata olives, sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional but highly recommended)
For the Dressing you’ll need:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder (or 1 small fresh garlic clove, minced)
- Salt & black pepper to taste
How to make Greek Orzo Salad?
Here are step-by-step instructions:
Step 1: Cook the Orzo. Bring a pot of salted water to a boil and cook the orzo according to the package instructions (usually around 7-9 minutes). Drain, rinse with cold water to stop the cooking, and toss with a drizzle of olive oil to prevent sticking. Let it cool while you prep the other ingredients.
Step 2: Chop & Prep the Veggies. While the orzo is cooling, dice the cucumbers, halve the cherry tomatoes, finely chop the red onion, and slice the kalamata olives. Chop the fresh parsley and dill for a bright, herby flavor.
Step 3: Whisk Up the Dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
Step 4: Toss It All Together. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, and fresh herbs. Pour the dressing over everything and toss until well combined. Gently fold in the crumbled feta cheese.
Step 5: Let It Chill (If You Have Time!) For the best flavor, let the salad sit in the fridge for at least 30 minutes to an hour before serving. This helps the flavors meld beautifully.
Step 6: Serve & Enjoy! Serve chilled or at room temperature. Garnish with extra feta and parsley, and maybe a squeeze of fresh lemon juice for an extra zing.
Pro Tips for Perfect Execution
- Make it a meal— Add grilled chicken, shrimp, or chickpeas for extra protein.
- Swap the pasta— Use quinoa, couscous, or even brown rice for a different base.
- Extra crunch? Toss in toasted pine nuts or slivered almonds.
- Want it creamier? Stir in a dollop of Greek yogurt to the dressing for a richer texture.
This Greek Orzo Salad is light, fresh, and packed with bold Mediterranean flavors. It’s perfect for meal prep, potlucks, or as a refreshing side dish. Plus, it gets even better the next day—if you have any leftovers!
Health Benefits of Greek Orzo Salad
This salad isn’t just tasty—it’s packed with nutrients that support overall health benefits:
- Olive oil is rich in monounsaturated fats and antioxidants that help reduce inflammation and lower bad cholesterol (LDL).
- Cucumbers, tomatoes, and red onions are fiber-rich, aiding digestion and gut health.
- Whole wheat orzo (if used) or added chickpeas can further boost fiber intake, promoting a healthy gut.
- Feta cheese provides a good dose of protein and calcium, essential for muscle and bone health.
- The healthy fats from olive oil and feta help keep you full and satisfied, preventing overeating.
Nutritional Information (Per Serving, Approx. 1 Cup)
- Calories: ~280 kcal
- Carbohydrates: ~35g
- Protein: ~7g
- Fat: ~13g
- Saturated Fat: ~4g
- Sodium: ~400mg
- Fiber: ~3g
- Sugar: ~3g
Final Thoughts
If you’re looking for a light, refreshing, and absolutely delicious salad, this Orzo Greek Salad is the way to go! I’ve lost count of how many times I’ve made this, and every time it’s a hit.
Perfect for a quick lunch, or a side dish, this salad is easy to make and even better the next day! So go ahead, give it a try, and let me know how you make it your own!