Greek Orzo Salad

My neighbor showed up one July afternoon with a glass bowl full of something bright and cold, and I ate three helpings before I even asked what it was. The orzo looked like rice at first, but each bite had this buttery chew that soaked up lemon and olive oil like a sponge. She laughed when I asked for the recipe, saying she'd thrown it together that morning because her tomatoes were about to split on the vine. That's how I learned that the best salads aren't planned, they're rescued.

I made this for a backyard barbecue once, and it sat in the cooler next to the potato salad and coleslaw. By the time we packed up, my bowl was empty and the others were still half full. Someone said it was the lemon, someone else swore it was the feta, but I think it was just the fact that it didn't feel heavy in the heat. People came back for seconds without realizing they were doing it.

Ingredients

• Orzo pasta: This rice shaped pasta cooks fast and holds its shape beautifully in cold salads, so don't skip the cold rinse or it will clump together like glue.
• Cherry tomatoes: Halving them releases their juice into the dressing, which makes everything taste brighter and a little sweeter.
• Cucumber: Dice it small so it blends in rather than dominates, and if it's watery, pat it dry with a towel first.
• Red onion: A quick soak in cold water for five minutes takes the harsh bite out and leaves just the sweetness.
• Kalamata olives: Their brine adds a salty funk that balances the lemon, but you can leave them out if olives aren't your thing.
• Feta cheese: Crumble it yourself from a block instead of buying pre crumbled, the texture is creamier and it doesn't have that weird powdery coating.
• Fresh parsley and dill: These herbs make the salad taste alive, not like it came from a package, and dill especially loves lemon.
• Extra virgin olive oil: Use something you'd dip bread into, because it's front and center here and cheap oil tastes flat.
• Lemon juice: Fresh squeezed is the only way to get that bright zing, bottled juice tastes like furniture polish.
• Dried oregano: A little goes a long way, it ties everything together with that unmistakable Greek flavor.
• Dijon mustard: This is the secret to a dressing that clings instead of pooling at the bottom of the bowl.

Instructions

Boil the orzo:

Salt your water like the sea, then cook the orzo until it's tender but still has a little backbone. Drain it fast and rinse it under cold water so it stops cooking and doesn't turn to mush.

Prep the vegetables:

Toss the tomatoes, cucumber, red onion, olives, feta, parsley, and dill into a big bowl with the cooled orzo. Use your hands if you want, it's faster and nothing breaks.

Whisk the dressing:

Combine olive oil, lemon juice, oregano, Dijon, salt, and pepper in a small bowl and whisk hard until it looks creamy and thick. If it splits, add a tiny splash of water and whisk again.

Toss everything together:

Pour the dressing over the salad and fold it gently with a big spoon until every piece of orzo is glossy. Taste it now and add more salt or lemon if it needs it.

Chill before serving:

Let it sit in the fridge for at least ten minutes so the flavors settle into each other. It's good right away, but it's great after an hour.

Pin It

One evening I brought this to a friend's house and she served it alongside grilled lamb, and I realized it didn't need anything else. The orzo soaked up the lemony oil, the feta melted slightly against the warm pasta, and the cucumbers stayed crisp and cool. It was the kind of dish that made people stop talking for a minute, which is the highest compliment I know.

Making It Your Own

This salad doesn't care if you swap things around. I've added grilled chicken when I needed more protein, stirred in a can of chickpeas when I wanted it vegetarian and filling, even tossed in roasted red peppers when I had a jar open in the fridge. The dressing stays the same, but the salad adapts to whatever your week looks like.

Storing and Serving

I always make this a few hours ahead because it tastes better once everything has marinated together. It keeps in the fridge for two days, though the cucumbers will start to soften and the herbs will dull a little. If you're planning to keep it longer, hold back the cucumbers and feta and stir them in fresh before serving.

What to Serve Alongside

This salad works next to grilled meats, roasted vegetables, or even just a hunk of crusty bread and butter. I've served it at picnics, potlucks, and weeknight dinners, and it never feels out of place. It's one of those rare dishes that fits into any situation without trying too hard.

• Serve it cold straight from the fridge for maximum freshness.
• Let it come to room temperature if you want the olive oil to taste richer and rounder.
• Bring extra dressing on the side if you're transporting it, the orzo will drink it up.

Pin It

This salad has become my default for any gathering where I don't know what to bring. It's bright, easy, and always disappears, which is really all you can ask for.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, this salad is excellent for advance preparation. You can assemble it up to 2 days ahead and store it in the refrigerator. Add the dressing just before serving if you prefer a crispier texture, or mix it in advance and let the flavors meld together.

→ What can I substitute for feta cheese?

If you don't have feta, try crumbled goat cheese, ricotta salata, or halloumi for a similar briny, salty flavor. For a dairy-free option, nutritional yeast provides a tangy, savory note that complements the Mediterranean flavors.

→ How do I keep the orzo from becoming mushy?

Cook the orzo until just al dente according to package instructions, typically 8–10 minutes. Immediately drain and rinse under cold water to stop the cooking process. This cools the pasta quickly and prevents it from becoming overcooked and soft.

→ Can I use fresh lemon juice instead of bottled?

Absolutely, fresh lemon juice is highly recommended and will produce a brighter, more vibrant dressing than bottled juice. One medium lemon typically yields about 2–3 tablespoons of juice. Freshly squeezed juice significantly improves the overall flavor of the salad.

→ What proteins pair well with this salad?

Grilled chicken breast is a classic pairing that adds substantial protein. Chickpeas offer a vegetarian boost, while grilled shrimp, white beans, or hard-boiled eggs also work beautifully. These additions transform it into a more complete main course meal.

→ Can I modify the dressing ingredients?

Yes, the dressing is very adaptable. You can substitute red wine vinegar or balsamic vinegar for lemon juice, adjust the oregano to taste, or add minced garlic for extra flavor. The basic ratio of 3 parts oil to 1 part acid works well for any variation.