Mediterranean Orzo Salad Recipe

I’m sharing my Greek Orzo Salad, a simple, healthy summer recipe with feta, olives, and herbs plus one small trick I use to keep it perfectly bright every time.

I stumbled on this Mediterranean orzo salad when i was hunting for something that tasted like summer without trying too hard. Tender orzo and crumbled feta sit together and somehow make every forkful curious, salty and bright all at once.

It’s the kind of dish that keeps revealing little surprises, the sort that makes guests lean in and ask questions without realizing they already love it. I say it’s simple, but it’s sneaky, it becomes that thing you reach for again and again.

Greek Orzo Salad

Ingredients

• Orzo: small rice shaped pasta, mainly carbs, filling, great cold or warm.
• Cherry tomatoes: juicy, vitamin C and fiber, add sweet, bright acidity.
• Cucumber: crisp, mostly water.

  refreshing texture keeps salad light and hydrating.

• Kalamata olives: salty, healthy monounsaturated fats, bold olive flavor that balances everything.
• Feta cheese: tangy, adds protein and creamy saltiness, crumbles mix right in.
• Extra virgin olive oil: heart healthy fats, smooth mouthfeel, ties all the flavors together.
• Lemon juice: bright citrusy acidity, lifts richness, cuts through salt and oil.

Ingredient Quantities

• 8 oz (225 g) orzo pasta
• 1 pint (about 2 cups) cherry tomatoes, halved
• 1 medium cucumber, seeded and diced
• 1/2 small red onion, thinly sliced
• 1 cup pitted Kalamata olives, halved
• 6 oz (170 g) feta cheese, crumbled
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 tbsp fresh mint, chopped (optional but great)
• 1/3 cup extra virgin olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tbsp red wine vinegar
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1/2 tsp flaky sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

How to Make this

1. Cook 8 oz orzo in a big pot of boiling water until just al dente according to package directions, drain and rinse under cold water to stop the cooking, then drain well and toss with a tablespoon of the extra virgin olive oil so it doesn’t stick.

2. While the pasta cooks, prep the produce: halve about 2 cups cherry tomatoes, seed and dice 1 medium cucumber, thinly slice 1/2 small red onion, halve 1 cup pitted Kalamata olives, chop 1/2 cup flat-leaf parsley and 2 tbsp mint if using, crumble 6 oz feta, and mince 1 garlic clove.

3. Make the dressing: whisk together 1/3 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tbsp red wine vinegar, the minced garlic, 1 tsp dried oregano, 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper; taste and tweak if you like it brighter add more lemon.

4. Put the warm, drained orzo in a large bowl and pour most of the dressing over it, tossing so the pasta soaks up the flavor, don’t dump it all at once.

5. Add the halved tomatoes, diced cucumber, sliced red onion, halved olives and chopped parsley and mint, fold gently so the tomatoes don’t get mashed.

6. Sprinkle in the crumbled feta and toss very gently so you keep some nice chunks, you can reserve a little feta to sprinkle on top if you want.

7. Let the salad rest in the fridge at least 30 minutes so the flavors meld, it gets even better after a few hours, but you can serve right away if you’re hungry.

8. Before serving taste and adjust with extra flaky sea salt, freshly ground pepper or a squeeze more lemon, garnish with extra parsley or mint and a small drizzle of olive oil if desired.

Equipment Needed

1. Large pot for boiling the orzo
2. Colander or fine-mesh sieve to drain and rinse
3. Large mixing bowl to toss the pasta and salad
4. Whisk for the dressing
5. Measuring cups and spoons
6. Chef’s knife
7. Cutting board
8. Silicone spatula or salad tongs for folding gently

FAQ

Mediterranean Orzo Salad Recipe Substitutions and Variations

• Orzo pasta: swap for pearl couscous for similar size and bite, or quinoa for a gluten free version, or tiny pastas like acini di pepe if you got them
• Feta cheese: use crumbled goat cheese or ricotta salata for that salty tang, or a plant based feta for a vegan salad
• Kalamata olives: try Castelvetrano or green olives for a milder olive flavor, or use capers for small briny pops
• Fresh lemon juice: substitute lime juice 1:1 for a brighter edge, or white wine vinegar plus a bit of lemon zest if you want acidity without extra juice

Pro Tips

– Salt the pasta water like you’re seasoning the sea, not just a pinch. Orzo is small so it needs good seasoning from the start or the whole salad will taste flat.

– For a little extra flavor toast the dry orzo in a skillet for a couple minutes until some grains turn light brown, then cook as usual. It gives a subtle nutty note that really helps.

– If you arent serving right away keep the feta, fresh herbs and some dressing separate. Cucumbers and tomatoes release water so add them close to serving time or pat them dry first, otherwise it gets soggy.

– Dress the warm orzo first so it soaks up flavor, then add most veg. Save a little lemon and olive oil to brighten it up just before serving, you’ll thank me later.