Mediterranean Greek Orzo Feta Salad Recipe

Introduction

Discover a fresh twist on traditional Greek salad with this Mediterranean Greek Orzo Feta Salad. Combining tender orzo pasta with classic ingredients like tomatoes, cucumbers, olives, and tangy feta, this dish is both satisfying and refreshing. Perfect for a quick dinner or make-ahead meal prep, it delivers vibrant Mediterranean flavors in every bite.

Ingredients

• 9 oz orzo pasta
• 1.25 cups tomatoes, halved or quartered
• 2 cucumbers, diced
• 0.75 cup feta cheese, crumbled
• 0.75 cup olives
• 1/4 cup onions, chopped
• 1/4 cup fresh dill, chopped
• 1 shallot, finely minced
• 3 tbsp lemon juice
• 1 tsp mustard
• 1 tsp oregano
• 5 tbsp olive oil
• 0.5 tsp red wine vinegar
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil and add the orzo. Cook according to package directions until al dente, usually 9-11 minutes. Drain the pasta and spread it out on a baking sheet or shallow bowl to cool completely. This prevents overcooking and keeps the salad fresh.
2. Step 2: While the orzo cooks, prepare the vegetables. Halve or quarter the tomatoes, dice the cucumbers into ½-inch pieces, finely mince the shallot, and chop the onions and dill.
3. Step 3: In a small bowl, whisk together the minced shallot, lemon juice, mustard, oregano, olive oil, and red wine vinegar until well combined. This dressing adds bright, tangy flavor to the salad.
4. Step 4: In a large bowl, combine the cooled orzo with the tomatoes, cucumbers, olives, onions, and dill. Pour the dressing over the mixture and toss gently to coat evenly. Season with salt and pepper as needed, keeping in mind that the feta and olives add saltiness.
5. Step 5: Transfer the salad to a serving dish and serve immediately or chill for later. If serving ahead of time, consider waiting to add the dressing and feta until just before serving for best texture.

Tips & Variations

• Use a block of feta cheese for creamier texture and better flavor, crumbling it yourself rather than using pre-crumbled feta.
• Substitute orzo with other small pasta shapes like ditalini or couscous for a different texture.
• Try goat cheese for a milder taste or vegan feta for a dairy-free option.
• If fresh dill is unavailable, use dried dill, fresh parsley, or mint as alternatives.
• Swap shallot with red onion or additional regular onions if needed.
• Use bottled lemon juice or red wine vinegar instead of fresh lemon juice if necessary.
• Rinse cooked orzo under cold water immediately after draining to prevent sticking and overcooking.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. It tastes even better after a few hours as the flavors meld. If preparing ahead, keep the dressing and feta separate and add just before serving to maintain the best texture. Serve chilled or at room temperature, stirring well and adding a splash of olive oil or lemon juice if the salad seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, omit the feta cheese or use a vegan feta substitute to make this salad vegan-friendly while keeping all the fresh Mediterranean flavors.

Should I add the dressing while the pasta is still warm?

No, it’s best to let the orzo cool completely before adding the dressing to prevent the feta from melting and the vegetables from becoming wilted.

Mediterranean Greek Orzo Feta Salad Recipe

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★★★★★

5 from 110 reviews

This Mediterranean Greek Orzo Feta Salad is a fresh, flavorful dish combining al dente orzo pasta with classic Greek ingredients like tangy feta, ripe tomatoes, crisp cucumbers, briny olives, and fresh herbs, all tossed in a bright lemony dressing. Perfect as a light main or a side dish, this salad is quick to prepare, easy to make ahead, and gets better as the flavors meld together over time.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 7 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean, Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• 9 oz orzo pasta
• 1.25 cups tomatoes, halved or quartered into bite-sized pieces
• 2 cucumbers, diced into ½-inch pieces
• 0.75 cup feta cheese, preferably Mt. Vikos or a Greek/Bulgarian block feta
• 0.75 cup olives (Kalamata or your preferred type)
• 1/4 cup onions, finely chopped
• 1/4 cup fresh dill, finely chopped

For the Dressing:

• 1 shallot, finely minced
• 3 tbsp fresh lemon juice
• 1 tsp Grey Poupon mustard
• 1 tsp dried oregano
• 5 tbsp olive oil
• 0.5 tsp red wine vinegar
• Salt, to taste
• Pepper, to taste

Instructions

1. Cook the Orzo: Bring a large pot of salted water to a boil (water should taste like the sea). Add 9 oz of orzo and cook according to package directions until al dente, usually 9-11 minutes. Drain the orzo and spread it on a baking sheet or shallow bowl to cool completely. Cooling prevents overcooking and keeps the pasta from becoming mushy.
2. Prepare the Fresh Vegetables: While the orzo cooks, halve or quarter the tomatoes. Dice the cucumbers into roughly ½-inch pieces. Finely mince the shallot (for the dressing), and finely chop the onions and fresh dill. Having all vegetables prepped ensures even texture and flavor and prevents them from wilting or becoming mushy.
3. Build the Dressing: In a small bowl, whisk together the minced shallot, 3 tbsp lemon juice, 1 tsp mustard, 1 tsp oregano, 5 tbsp olive oil, and 0.5 tsp red wine vinegar until emulsified and well combined. This dressing adds bright acidity and herbaceous notes, balancing the richer feta and olives.
4. Assemble and Season the Salad: In a large bowl, combine the cooled orzo, tomatoes, cucumbers, olives, onions, and dill. Pour the dressing over the salad and toss gently but thoroughly to evenly coat all ingredients. Taste and season with salt and pepper cautiously since feta and olives already contribute saltiness.
5. Finish and Serve: Transfer the salad to a serving dish or individual bowls. Serve immediately while the orzo is slightly warm so it can absorb the dressing. For make-ahead servings, hold back the dressing and feta until just before serving to prevent sogginess and moisture release from vegetables. The salad tastes best cold or at room temperature.

Notes

• Use block feta stored in brine for creamier texture and authentic flavor; crumble it yourself for bigger chunks.
• Rinse cooked orzo under cold water to stop cooking and prevent clumping.
• Do not add dressing while orzo is warm to avoid wilted vegetables and melted feta.
• Cook orzo in well-salted water to ensure proper seasoning.
• For substitutions, small pasta shapes like ditalini or couscous work well.
• Make ahead by preparing the salad up to a day early, add dressing and feta before serving.
• Store leftovers in airtight container refrigerated up to 4 days; flavors improve after resting overnight.
• Serve with grilled meats like chicken, lamb kebabs, or shrimp for a complete meal.

Keywords: Greek orzo salad, Mediterranean salad, feta salad, orzo pasta salad, vegetarian salad, easy dinner, meal prep salad