Mediterranean Greek Orzo Feta Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
