If you’re on the lookout for a salad that bursts with vibrant flavors and Mediterranean sunshine in every bite, then this Greek Orzo Salad Recipe is exactly what you need. It’s a fresh, satisfying dish that combines tender orzo pasta with crunchy cucumbers, juicy cherry tomatoes, briny Kalamata olives, creamy feta, and fragrant herbs—tossed together with a tangy, herbaceous dressing that ties everything perfectly. Whether you’re planning a casual lunch, a side for dinner, or a dish to impress at your next gathering, this salad hits all the right notes and will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
Getting this Greek Orzo Salad Recipe just right is all about using simple, fresh ingredients that complement each other beautifully. Each component brings its own unique flair— from the chewy orzo to the crisp cucumbers and the salty feta—making this dish colorful, flavorful, and delightfully textured.
- 1½ cups dry orzo pasta: The star of the salad, orzo adds a satisfying, pasta-like bite that soaks up the dressing wonderfully.
- 2 Persian cucumbers, halved vertically and sliced ¼-inch thick: Their crispness adds a refreshing crunch and cool contrast.
- 2 cups halved cherry tomatoes: Juicy bursts of sweetness and vibrant color to brighten the salad.
- 1 cup cooked chickpeas, drained and rinsed: Adds a nutty texture and protein punch to keep the salad hearty.
- 4 ounces feta cheese, cut into ¼-inch cubes: Salty creaminess that is essential for authentic Greek flavor.
- â…“ cup thinly sliced red onion: Provides a sharp, slightly sweet bite that balances the other ingredients.
- ½ cup pitted Kalamata olives: Their deep, tangy flavor gives the salad its distinctive Mediterranean character.
- 1 cup fresh basil and/or mint leaves: Fresh herbs bring an aromatic lift that brightens the entire dish.
- Freshly ground black pepper: Adds subtle heat and seasoning to enhance flavors.
- 1 tablespoon red wine vinegar: Gives the dressing its zesty acidity.
- 1 tablespoon fresh lemon juice: Adds freshness and a citrusy pop to brighten the salad.
- ½ teaspoon oregano: The herbal backbone that ties in classic Greek flavors.
- ¼ teaspoon sea salt: Balances and enhances all the salad’s ingredients.
How to Make Greek Orzo Salad Recipe
Step 1: Cook and Cool the Orzo
Start by bringing a pot of salted water to a boil. Cook the orzo pasta until it’s just a little past al dente, which means it still has a tiny bit of bite but isn’t crunchy. Once cooked, drain the pasta and toss it lightly with olive oil to keep the pieces from sticking together. Spread the orzo out on a baking sheet so it cools quickly and evenly—this step helps make sure your salad never turns mushy or clumpy.
Step 2: Whip Up the Dressing
Next, in a small bowl, mix together your red wine vinegar, fresh lemon juice, oregano, and sea salt. This dressing is refreshingly simple but bursting with Mediterranean flair. The acidity will bring all those fresh salad ingredients to life and lend a perfect balance of tartness and herbal notes. Make sure to whisk well so the salt dissolves and flavors meld.
Step 3: Toss Everything Together
In a large bowl, combine the cooled orzo, cucumbers, cherry tomatoes, chickpeas, feta cubes, red onion, and Kalamata olives. Drizzle your homemade dressing over the mixture, then add half of the fresh herbs. Season with freshly ground black pepper and toss everything gently but thoroughly to coat every delicious morsel. Finish by garnishing with the remaining herbs—this adds a pop of color and fresh aroma right before serving.
How to Serve Greek Orzo Salad Recipe
Garnishes
For a finishing touch, sprinkle a little extra crumbled feta or a few whole olives on top. A few fresh herb leaves scattered around will make your salad irresistible and picture-perfect. You can also drizzle a bit more olive oil if you want a glossier look and deeper flavor.
Side Dishes
This salad pairs wonderfully with grilled chicken or lamb, making it ideal for a Mediterranean-inspired meal. It also works well alongside pita bread and hummus if you want a lighter, vegetarian spread. The combination of creamy feta and marinated olives pairs perfectly with roasted or sautéed vegetables too.
Creative Ways to Present
Serve this Greek Orzo Salad Recipe chilled or at room temperature in a vibrant bowl to showcase its beautiful colors. For a fun twist, try layering it in a mason jar for a portable lunch option or serve it inside hollowed-out bell peppers or tomatoes for an elegant appetizer look. The possibilities are as colorful as the ingredients themselves.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in the refrigerator for up to three days when stored in an airtight container. The flavors actually deepen as it sits, making leftovers even tastier! Just give it a gentle stir before serving again.
Freezing
Because of the fresh veggies and feta, freezing this Greek Orzo Salad Recipe is not recommended. The texture will suffer, especially the cucumbers and cheese, so it’s best enjoyed fresh or refrigerated.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. If you want to take the chill off, simply let it sit out for 15–20 minutes before serving.
FAQs
Can I use a different pasta instead of orzo?
Absolutely! Small pasta shapes like couscous, small shells, or even mini fusilli can work, but orzo’s rice-like shape is preferred for its texture and traditional touch.
Is this salad vegan-friendly?
To make this Greek Orzo Salad Recipe vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative. The rest of the ingredients are naturally vegan-friendly.
How long does it take to prepare?
From start to finish, including prep and cooking, it takes about 30 to 40 minutes. Most of that time is letting the orzo cool and chopping veggies.
Can I make this salad ahead of time?
Yes! It’s actually one of the best make-ahead salads because the flavors meld beautifully. Just add the fresh herbs and dressings closer to serving if you want maximum freshness.
What herbs work best in this salad?
Traditional choices like fresh basil, mint, or a combination of both bring a bright, refreshing lift. You can also try fresh oregano or parsley if you want to experiment.
Final Thoughts
I genuinely hope you give this Greek Orzo Salad Recipe a try because it’s one of those wonderful dishes that feels like a little celebration of fresh flavors and Mediterranean goodness in every forkful. It’s easy to make, satisfying, and full of ingredients you can feel good about. Once you taste it, I’m pretty sure it’ll become a go-to favorite you’ll want to share with family and friends again and again.
Print
Greek Orzo Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Greek
- Diet: Vegetarian
Description
A refreshing and vibrant Greek Orzo Salad combining tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, protein-rich chickpeas, tangy feta, and Kalamata olives. Tossed in a zesty homemade Greek dressing and fresh herbs, this salad is perfect for a light lunch or a delightful side dish.
Ingredients
Salad
- 1½ cups dry orzo pasta
- 2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained, and rinsed
- 4 ounces feta cheese, cut into ¼-inch cubes
- â…“ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper, to taste
Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
- 2 tablespoons olive oil (assumed for dressing; added based on common recipe practice)
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook until slightly past al dente, about 7-8 minutes. Drain well and toss with a bit of olive oil to prevent sticking. Spread the orzo on a baking sheet to cool completely before combining with other ingredients.
- Prepare the Dressing: In a small bowl, whisk together red wine vinegar, fresh lemon juice, dried oregano, sea salt, and olive oil until emulsified to create a bright and tangy Greek salad dressing.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo, sliced cucumbers, halved cherry tomatoes, chickpeas, cubed feta cheese, sliced red onion, and Kalamata olives. Drizzle the dressing over the salad. Add half the fresh basil and/or mint leaves along with freshly ground black pepper to taste. Gently toss everything until well coated.
- Garnish and Serve: Transfer the salad to a serving dish or divide into individual bowls. Garnish with the remaining fresh herbs for extra color and flavor. Serve immediately or chill briefly for a cold, refreshing dish.
Notes
- For best flavor, allow the salad to chill for 30 minutes in the refrigerator before serving, so the dressing can meld with the ingredients.
- If Persian cucumbers are unavailable, use English cucumbers as a substitute.
- Feel free to add other fresh herbs like dill or parsley for variation.
- This salad can be made vegan by omitting the feta cheese or substituting it with a plant-based alternative.
- Leftovers keep well covered in the refrigerator for up to 2 days.
