If you are looking for a vibrant, refreshing dish that combines Mediterranean flavors with satisfying textures, this Greek Orzo Salad Recipe is exactly what you need. It perfectly balances tender orzo pasta, crisp cucumbers, juicy tomatoes, creamy feta, and briny Kalamata olives, all brought together with a zesty homemade dressing. Whether you’re packing a lunch, hosting a summer barbecue, or just want a bright side dish, this salad never fails to brighten the table and delight the taste buds with every bite.
Ingredients You’ll Need
Simple but essential ingredients create the magic in this salad. Each item plays a role—adding crunch, creaminess, tang, or freshness—to make this Greek Orzo Salad Recipe truly unforgettable.
- Dry orzo pasta (1½ cups): The small, rice-shaped pasta is perfect for soaking up flavors while keeping the salad light.
- Persian cucumbers (2): Their crisp, mild taste adds refreshing crunch and a vibrant green color.
- Cherry tomatoes (2 cups): Juicy bursts of sweetness that balance the savory elements.
- Cooked chickpeas (1 cup): Adds protein and a creamy, nutty texture that complements the other veggies.
- Feta cheese (4 ounces): Cubed for creamy, salty richness that sings in every forkful.
- Red onion (â…“ cup, thinly sliced): A bit of sharpness to cut through the creaminess and add a punch of flavor.
- Kalamata olives (½ cup, pitted): Briny richness that adds depth and a true Greek vibe to the salad.
- Fresh basil and/or mint leaves (1 cup): Herbs that brighten and lift the flavors with aromatic freshness.
- Red wine vinegar (1 tablespoon): Essential for a tangy, acidic kick in the dressing.
- Fresh lemon juice (1 tablespoon): Adds zesty brightness for balance.
- Oregano (½ teaspoon): The classic Greek herb that lends earthy, aromatic notes.
- Sea salt (ÂĽ teaspoon): Enhances all the flavors naturally.
- Freshly ground black pepper: Season generously for a little warmth.
- Olive oil (for tossing orzo and dressing): Adds silkiness and blends everything beautifully.
How to Make Greek Orzo Salad Recipe
Step 1: Cook the Orzo
Bring a large pot of salted water to a boil, then add the dry orzo pasta. Cook it until just past al dente to ensure it stays tender but firm enough to hold its shape in the salad. Once cooked, drain the orzo well, toss it with a touch of olive oil to prevent sticking, and spread it out on a baking sheet to cool quickly and evenly. This step helps keep the salad fresh and prevents sogginess.
Step 2: Prepare the Dressing
This Greek Orzo Salad Recipe shines with its vibrant, tangy dressing. In a small bowl, whisk together red wine vinegar, fresh lemon juice, oregano, sea salt, and freshly ground black pepper. Then, slowly drizzle in olive oil while whisking to create a smooth, emulsified dressing. The bright acidity combined with aromatic herbs perfectly marries all the salad components when tossed together.
Step 3: Combine the Ingredients
In a large bowl, bring together the cooled orzo, sliced Persian cucumbers, halved cherry tomatoes, cooked chickpeas, cubed feta cheese, thinly sliced red onion, and pitted Kalamata olives. Drizzle your zesty dressing over the mixture, add half of your fresh basil and/or mint leaves, then season to taste with black pepper. Toss everything gently to coat all the ingredients in the flavorful dressing. Finally, garnish with the remaining herbs for a pop of color and extra fragrance.
How to Serve Greek Orzo Salad Recipe
Garnishes
Enhance your salad with freshly chopped herbs like basil, mint, or even dill. A sprinkle of extra feta or a few Kalamata olives on top can elevate the look and flavor, giving that authentic Greek touch. A drizzle of high-quality extra virgin olive oil before serving adds luscious richness.
Side Dishes
This salad pairs beautifully with grilled chicken, lamb kebabs, or fish. It also stands out alongside crusty bread or pita for a simple, light Mediterranean meal. The bright, tangy flavors complement smoky or savory mains perfectly, making your meal feel balanced and exciting.
Creative Ways to Present
Serve the Greek Orzo Salad Recipe in a beautiful glass bowl to showcase its colorful ingredients, or portion it into individual small mason jars for picnics and lunches. For a party, consider scooping it onto endive leaves as bite-sized appetizers for a fun twist that guests will love.
Make Ahead and Storage
Storing Leftovers
Place leftover salad in an airtight container and refrigerate for up to three days. Keep the salad chilled; it actually tastes better after the flavors have had a chance to meld overnight. If the feta or orzo absorbs too much dressing, you can add a splash of olive oil or lemon juice before serving again.
Freezing
Due to the fresh vegetables and cheese, freezing this Greek Orzo Salad Recipe is not recommended as the texture will degrade. For best results, prepare only what you intend to eat within a few days.
Reheating
This salad is best enjoyed cold or at room temperature. If you prefer a warm element, consider warming only the orzo separately and then combining it with the fresh vegetables and dressing just before serving.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! Regular cucumbers work just fine. You might want to peel them if the skin is thick and remove any excess seeds to keep the salad crisp and tender.
Is this Greek Orzo Salad Recipe gluten-free?
Traditional orzo pasta contains gluten, so it’s not gluten-free. However, you can substitute with gluten-free orzo or another small pasta made from rice or corn to accommodate dietary needs.
How long does the salad keep its freshness?
Stored properly in the fridge, this salad stays fresh for about three days. The flavors often deepen over time, but the crunch of vegetables might soften slightly beyond that.
Can I add other vegetables to this salad?
Definitely! Roasted red peppers, artichoke hearts, or shredded carrots work well. Just keep in mind that the key to this Greek Orzo Salad Recipe is balance, so add extras sparingly.
What type of feta cheese is best?
Opt for a good-quality Greek feta in brine for the best flavor and creaminess. Avoid ultra-processed varieties, as the authentic feta brings the right tang and texture to the dish.
Final Thoughts
This Greek Orzo Salad Recipe is more than just a salad—it’s a celebration of fresh, vibrant ingredients that come together beautifully. It feels like a sunny afternoon in the Mediterranean with every bite. I can’t encourage you enough to try making this at home; it’s easy, satisfying, and bound to become one of your favorite go-to dishes for any occasion.
Print
Greek Orzo Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
This refreshing Greek Orzo Salad combines tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, creamy feta cheese, and briny Kalamata olives, all tossed in a tangy homemade Greek dressing and fresh herbs. Perfect as a light lunch or vibrant side dish, this Mediterranean-inspired salad offers a delightful mix of flavors and textures that come together in just under 40 minutes.
Ingredients
Pasta
- 1½ cups dry orzo pasta
Vegetables & Legumes
- 2 Persian cucumbers, halved vertically, and sliced ÂĽ-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained and rinsed
- â…“ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
Dairy
- 4 ounces feta cheese, cut into ÂĽ-inch cubes
Herbs & Seasonings
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper, to taste
- ½ teaspoon dried oregano
- ÂĽ teaspoon sea salt
Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil. Add the dry orzo pasta and cook until slightly past al dente, approximately 8-10 minutes depending on package instructions. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Spread the orzo out on a baking sheet to cool quickly and evenly.
- Prepare Dressing: In a small bowl, whisk together the red wine vinegar, fresh lemon juice, dried oregano, and sea salt to create a tangy Greek salad dressing.
- Combine Ingredients: In a large bowl, combine the cooled orzo, sliced cucumbers, halved cherry tomatoes, cooked chickpeas, cubed feta cheese, thinly sliced red onion, and pitted Kalamata olives. Drizzle the dressing over the salad, add half of the fresh basil and/or mint leaves, and season with freshly ground black pepper to taste. Toss gently to ensure everything is well coated.
- Garnish and Serve: Transfer the salad to a serving dish and garnish with the remaining fresh herbs. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
Notes
- For best flavor, use fresh herbs such as basil and mint; you can adjust the ratio based on your preference.
- You can substitute orzo with other small pasta shapes like acini di pepe or couscous.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
- This salad can be prepared a few hours ahead and stored in the refrigerator; add fresh herbs just before serving for brightness.
- Adjust salt according to the saltiness of your feta and olives to avoid over-salting.
