Greek Orzo Salad
This vibrant Greek Orzo Salad is the perfect make-ahead side dish or light lunch. It’s packed with crisp cucumbers, juicy tomatoes, briny olives, and creamy feta, all tossed in a zesty homemade dressing.
I don’t know about you, but I’m always looking for salads that are hearty enough to be a meal and flavorful enough to steal the show at a potluck. This one checks every box.
The orzo in this salad acts as a satisfying base, soaking up all the bright, herbaceous flavors of the dressing. Meanwhile, the fresh vegetables add an irresistible crunch, and the feta brings that perfect salty, creamy finish. Serve it alongside grilled chicken, steak, or fish, or enjoy a big bowl on its own or in a wrap for a quick and healthy lunch.
What is Greek orzo salad?
This Greek orzo salad is a fresh and colorful summer pasta salad, featuring tender orzo pasta tossed with crisp cucumbers, sweet cherry tomatoes, crunchy bell pepper, and briny kalamata olives. A simple red wine vinaigrette ties everything together, while generous crumbles of feta cheese add a creamy, tangy bite. It’s a versatile dish that’s perfect for picnics, barbecues, or a simple weeknight dinner.
Why you’ll love this Greek salad
- A perfect make-ahead dish! The flavors meld together beautifully as it sits, making it ideal for parties and meal prep.
- This summer salad is packed with fresh, healthy ingredients and is assembled in as little as 15-20 minutes.
- The homemade dressing is incredibly simple to make and is bursting with bright, zesty flavor. You’ll never want to buy the store-bought stuff again!
Ingredients needed
For the Salad
- Orzo pasta: We love using Delallo Whole Wheat orzo for extra texture and nuttiness, but any orzo will work. Be sure to cook it al dente.
- Kalamata olives: Halved olives add that signature briny, savory punch in Greek dishes.
- Red onion: A small, diced red onion provides a sharp, slightly sweet bite.
- English cucumbers: Sliced cucumbers offer a cool, refreshing crunch. English cucumbers have fewer seeds and thinner skins.
- Grape or cherry tomatoes: Halved tomatoes burst with sweet, juicy flavor.
- Yellow bell pepper: Diced bell pepper adds a mild, sweet crunch and a pop of color.
- Feta cheese: A block of feta cheese is crumbled directly into the salad for a creamy and tangy element.
- Fresh basil: Finely chopped basil is the perfect fresh, fragrant garnish for this orzo salad.
For the Dressing
- Red wine vinegar: Provides the tangy base for the vinaigrette.
- Fresh lemon juice: Adds a bright, zesty kick that lifts the entire salad.
- Olive oil: Creates the smooth, rich body of the dressing.
- Garlic powder: A subtle savory seasoning that mixes in perfectly.
- Dried oregano: The classic herb that gives the dressing its authentic Greek flavor.
- Kosher salt: To enhance all the flavors.
- Honey: A touch of honey balances the acidity and adds a hint of sweetness.
How do you make this orzo salad?
Cook the pasta:
- Cook the orzo pasta according to the package directions until al dente.
- Drain and rinse under cool water to stop the cooking process and cool it down. Set aside.
PRO TIP: Rinsing the cooked orzo under cool water stops the cooking process and removes excess starch, which prevents the salad from becoming gummy.
Make the dressing:
- Combine all the dressing ingredients in a small jar with a tight-fitting lid.
- Secure the lid and shake vigorously until the dressing is well combined and emulsified. Set aside.
PRO TIP: You can make this zesty homemade vinaigrette up to two weeks ahead of time when stored in an airtight container or jar in the fridge. Give it a good shake or stir before using again.
Assemble and serve:
- In a large salad bowl, combine the cooled orzo and the prepared salad ingredients.
- Add the block of feta cheese to the bowl and use your fingers to break it into small, bite-sized crumbles right over the salad.
- Pour the prepared dressing over the entire salad and toss lightly until all the ingredients are evenly coated with the dressing.
- Clean the edges of the salad bowl for a tidy presentation.
- Garnish with fresh chopped basil and serve immediately or chill until ready to enjoy.
Serving
This Greek orzo salad is incredibly versatile and can be served alongside so many dishes.
For a complete meal, pair it with grilled chicken, lamb chops, or pan-seared salmon. It’s also an ideal side to this Baked Lemon Chicken with Olives.
For a lighter lunch, enjoy a big bowl on its own with a side of warm pita bread, garlic bread, or fluffy buttermilk rolls and tzatziki for dipping.
Complete this Greek-inspired lineup with something sweet like homemade baklava or a scoop of vanilla ice cream with fresh berries.
Sandy’s tips and substitutions:
- Make ahead: This salad is an excellent make-ahead dish. Prepare it up to 24 hours in advance and store it in the fridge. The flavors will only get better!
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. If the salad seems dry after chilling, stir in a splash of olive oil or lemon juice before serving.
- Don’t overcook the pasta: Be sure to cook the orzo al dente. Overcooked pasta will become mushy in the salad.
- Rinse the pasta: Rinsing the cooked orzo under cool water stops the cooking process and removes excess starch, which prevents the salad from becoming gummy.
- Break the feta with your fingers: Using your hands to crumble the feta creates more texture and lets the cheese absorb a bit of the dressing.
- Lemon at the end: This is optional, but we like to add another squeeze over the top and serve.
Variations:
- Type of pasta: Small pasta shapes like ditalini, orecchiette, or shells work wonderfully in place of orzo.
- Gluten-free: Use gluten-free orzo or another small gluten-free pasta to easily make this recipe allergy-friendly.
- Veggies and greens: Toss in a few handfuls of fresh arugula or spinach right before serving for an extra pop of green. Feel free to swap in other veggies like artichoke hearts, roasted red peppers, or thinly sliced celery.
- Herb swap: If you don’t have basil, fresh parsley or mint would also be delicious garnishes.
- Vegan option: Omit the feta cheese and add a sprinkle of nutritional yeast for a cheesy flavor, or use a high-quality vegan feta alternative.
- Add some protein: Turn this salad into a main course by adding grilled chicken, shrimp, or chickpeas for a vegetarian boost.
If you loved this Greek-style orzo salad, make sure to also try my Caprese Orzo Salad, Curried Orzo Salad, and Orzo Salad with Lemon and Butternut.
More Greek-inspired recipes you may want to try:
Get the Recipe:
Greek Orzo Salad
Ingredients
For the Salad
- 16 oz orzo pasta, we buy Delallo Whole Wheat
- ¾ cup kalamata olives, halved
- ½ small red onion, diced
- 2 ½ cups English cucumbers, sliced (about 2 large)
- 1-2 pints red grape or cherry tomatoes, halved
- 1 yellow bell pepper, diced
- 8 oz feta cheese block, crumbled
- ½ cup fresh chopped basil, finely chopped for garnish
For the Dressing
- 3 Tbsp red wine vinegar
- 2 lemons, use 2 Tbs in dressing, and then squeeze extra over the salad at end
- ⅓ cup olive oil
- ½ tsp garlic powder
- 1 tsp dried oregano
- ½ tsp kosher salt
- 1 tsp honey
Equipment
- Large Salad Bowl
Instructions
- Cook the orzo pasta according to the package directions until al dente.
- Drain and rinse under cool water to stop the cooking process and cool it down. Set aside.
- Combine all the dressing ingredients (only use 2 Tbsp lemon juice) in a small jar with a tight-fitting lid.
- Secure the lid and shake vigorously until the dressing is well combined and emulsified. Set aside. [SAVE EXTRA LEMON JUICE TO ADD AT THE END.]
- In a large salad bowl, combine the cooled orzo and the prepared salad ingredients.
- Add the block of feta cheese to the bowl and use your fingers to break it into small, bite-sized crumbles right over the salad.
- Pour the prepared dressing over the entire salad and toss lightly until all the ingredients are evenly coated with the dressing.
- Clean the edges of the salad bowl for a tidy presentation.
- Garnish with fresh chopped basil and serve immediately or chill until ready to enjoy. Squeese or pour over the salad the remaining lemon juice (optional).
Notes
Sandy’s tips:
- Make ahead: This salad is an excellent make-ahead dish. Prepare it up to 24 hours in advance and store it in the fridge. The flavors will only get better!
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. If the salad seems dry after chilling, stir in a splash of olive oil or lemon juice before serving.
- Don’t overcook the pasta: Be sure to cook the orzo al dente. Overcooked pasta will become mushy in the salad.
- Rinse the pasta: Rinsing the cooked orzo under cool water stops the cooking process and removes excess starch, which prevents the salad from becoming gummy.
- Break the feta with your fingers: Using your hands to crumble the feta creates more texture and lets the cheese absorb a bit of the dressing.
- Lemon at the end: This is optional, but we like to add another squeeze over the top and serve.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
