Greek orzo salad with feta and olives is a refreshing and vibrant Mediterranean dish made with tender orzo pasta, juicy tomatoes, crisp cucumbers, briny olives, and creamy feta cheese. Tossed in a zesty lemon-olive oil dressing, this salad is light, flavorful, and perfect for a quick meal, potluck, or side dish.
Why You’ll Love This Recipe
- Light, fresh, and packed with Mediterranean flavors
- Quick and easy to prepare in under 30 minutes
- Perfect as a side dish or a light main course
- Can be made ahead and served cold or at room temperature
- Customizable with your favorite vegetables and proteins
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Orzo pasta
- Cherry tomatoes, halved
- Cucumber, diced
- Kalamata olives, sliced
- Red onion, finely chopped
- Feta cheese, crumbled
- Fresh parsley, chopped
- Fresh mint (optional, for extra freshness)
For the Dressing:
- Olive oil
- Fresh lemon juice
- Red wine vinegar
- Garlic, minced
- Dried oregano
- Salt and black pepper
Directions
- Cook the Orzo – Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Vegetables – While the orzo cools, chop the tomatoes, cucumber, red onion, and olives.
- Make the Dressing – In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
- Assemble the Salad – In a large bowl, combine the cooled orzo, chopped vegetables, and crumbled feta cheese. Drizzle with the dressing and toss gently to coat.
- Serve – Garnish with fresh parsley and mint, then serve chilled or at room temperature.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Add Protein – Mix in grilled chicken, shrimp, or chickpeas for extra protein.
- Make It Spicy – Add red pepper flakes or diced jalapeño for a kick.
- Use Different Cheese – Try goat cheese or halloumi instead of feta.
- Grain-Free Option – Substitute orzo with quinoa or cauliflower rice.
- Extra Crunch – Add toasted pine nuts or slivered almonds for texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best served cold or at room temperature, so no reheating is needed. If making ahead, freshen it up with a drizzle of olive oil and lemon juice before serving.
- Freezing: Not recommended, as the vegetables and dressing do not freeze well.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. Store it in the fridge and toss before serving.
What can I use instead of orzo?
Quinoa, couscous, or small pasta like ditalini work well as substitutes.
How do I keep the orzo from sticking together?
Rinse it under cold water after cooking and toss it with a little olive oil.
Can I use green olives instead of Kalamata olives?
Yes, any type of olives will work, but Kalamata olives give the best Greek-inspired flavor.
What’s the best way to store leftovers?
Keep the salad in an airtight container in the refrigerator and consume within 3 days.
Can I add lettuce or leafy greens?
Yes, baby spinach or arugula can be mixed in for extra freshness.
What other herbs work well in this salad?
Fresh dill or basil can be great additions for extra flavor.
Is this salad gluten-free?
No, but you can use gluten-free orzo or a grain-free substitute.
How do I prevent the feta from getting too mushy?
Add the feta right before serving to keep it fresh and crumbly.
Can I make the dressing in advance?
Yes, store it in a sealed container in the fridge for up to a week and shake well before using.
Conclusion
Greek orzo salad with feta and olives is a light, refreshing dish bursting with Mediterranean flavors. Perfect for meal prep, potlucks, or a healthy side, this simple yet flavorful salad is easy to customize and pairs well with any meal. Whether enjoyed cold or at room temperature, this salad is a must-try for pasta and salad lovers alike
Print
A fresh and flavorful Greek orzo salad packed with feta cheese, olives, tomatoes, and a zesty lemon dressing. Perfect for meal prep or a healthy side dish!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossed
- Cuisine: Greek
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/3 cup Kalamata olives, sliced
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh parsley, chopped
Instructions
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Notes
- Add grilled chicken or shrimp for extra protein.
- Store in the fridge for up to 3 days.