Greek Orzo Salad (Print Version)

Mediterranean orzo pasta tossed with fresh vegetables, feta cheese, and lemon-oregano dressing for a refreshing side dish.

# 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

→ Cheese

07 - 1/2 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 - 1/2 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper

# How-To Steps:

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 through a colander and rinse under cold water to stop the cooking process. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, fresh parsley, and fresh 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 fully emulsified.
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 as needed with additional salt and pepper. Refrigerate for 10 minutes before serving to develop flavors.

# Expert Tips:

01 -
  • It tastes better after sitting in the fridge, so you can make it hours ahead and actually enjoy your guests.
  • Every bite gives you something different: creamy feta, a pop of tomato, the cool crunch of cucumber.
  • It travels like a dream and never gets soggy or sad looking in a cooler.
  • You can toss in whatever vegetables or herbs you have wilting in the crisper drawer.
02 -
  • Rinse the orzo under cold water right after draining or it will stick together into one giant clump that you cannot save.
  • Dress the salad when the orzo is completely cool, not warm, or the feta melts and the cucumbers get limp.
  • Taste before serving and add more lemon or salt, because this salad needs bold flavor to stand up to sitting in the fridge.
03 -
  • Use a block of good feta and crumble it yourself, the pre crumbled stuff is drier and coated in cellulose.
  • If you want deeper flavor, toast the dried oregano in a dry skillet for thirty seconds before adding it to the dressing.
  • Double the dressing recipe and keep extra in the fridge to refresh leftovers or toss with greens.
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