Mediterranean Orzo & Feta Salad
A light, refreshing orzo salad loaded with cherry tomatoes, cucumber, olives, and feta, tossed in a lemony oregano dressing. Ready in just 30 minutes, it's perfect as a side dish or a quick lunch.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings4
This orzo salad is a wonderful blend of textures and flavors: tender pasta, juicy tomatoes, crisp cucumber, briny olives, and creamy feta, all brought together with a simple yet vibrant dressing. It's a no-fuss recipe that's perfect for busy weeknights, picnics, or potlucks.
The key is to toast the orzo briefly in olive oil before boiling, which adds a subtle nutty depth. Then, let the salad chill for an hour so the pasta absorbs all the delicious dressing. Serve it cold or at room temperature for the best experience.
Ingredients
Converted amounts are rounded.
Method
- Bring a kettle of water to a boil. Meanwhile, heat the olive oil in a large saucepan over medium-high heat. When the oil shimmers, add the orzo and toast, stirring often, until it begins to color lightly.
- Pour the boiling water into the pan to cover the orzo, add a teaspoon of salt, and cook for 10–12 minutes, stirring occasionally, until the pasta is tender but still al dente.
- Drain the orzo and rinse under cold running water until the water runs clear. Set aside to drain thoroughly, stirring now and then to keep the grains from sticking together.
- While the orzo drains, quarter the cherry tomatoes, peel and finely chop the red onion and cucumber, and cut the olives into quarters.
- Transfer the cooled orzo to a large bowl. Add the prepared vegetables and the roughly chopped fresh basil and dill.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, lemon zest, and a generous pinch of salt and pepper. Pour this dressing over the salad and toss well.
- Gently fold in the cubed feta, being careful not to break the cheese pieces too much. Taste and adjust seasoning with more salt and pepper if needed.
- Cover the bowl and refrigerate for about an hour before serving, so the orzo can absorb the dressing. Serve chilled or at room temperature.
💡 Tips
- For extra flavor, you can add a pinch of chili flakes or a few chopped kalamata olives on top before serving.
- If you prefer a softer texture, cook the orzo a minute or two longer, but keep an eye on it to avoid overcooking.
- This salad keeps well in the fridge for up to 2 days; just give it a stir before serving.
Inspired by a recipe from My Greek Dish