Save My neighbor Maria brought this to a block party on a sweltering July afternoon, and I watched the bowl empty in minutes. The pasta was cool and tangy, the feta salty and creamy, and every bite tasted like sitting under a blue awning by the Aegean. I asked her for the recipe right there on her porch while kids ran through the sprinkler. She laughed and said it was the easiest thing she made all summer.
I started making this for potlucks after that party, and it became my go to whenever someone said bring a side. One time I doubled the batch for a picnic and forgot the serving spoon, so we all just stood around the bowl with forks like we were kids sneaking snacks. Nobody minded. The cucumbers stayed crunchy, the tomatoes sweet, and the feta crumbled into every corner where the dressing pooled.
Ingredients
- Orzo pasta: This rice shaped pasta cooks fast and holds onto the dressing beautifully, but rinse it well or it clumps together like glue.
- Cherry tomatoes: Halve them so their juices mingle with the olive oil and lemon, adding little bursts of sweetness in every bite.
- Cucumber: Dice it small and leave the skin on for color and crunch, it keeps the salad from feeling too soft.
- Red onion: A little goes a long way, so dice it fine and if it is too sharp, soak the pieces in cold water for five minutes before adding.
- Kalamata olives: Their briny, fruity flavor ties the whole salad to the Mediterranean, but you can skip them if olives are not your thing.
- Feta cheese: Crumble it by hand instead of buying pre crumbled, it tastes creamier and does not have that weird powdery coating.
- Fresh parsley and dill: These herbs bring a grassy brightness that dried versions just cannot match, chop them right before tossing.
- Olive oil: Use extra virgin and something you would dip bread in, because it is the backbone of the dressing.
- Lemon juice: Freshly squeezed is worth the effort, bottled lemon juice tastes flat and sour in the wrong way.
- Dried oregano: A little oregano goes straight to Greece, but do not overdo it or the salad tastes like a pizza.
- Dijon mustard: It helps the dressing stick together and adds a subtle tangy depth you will miss if you skip it.
Instructions
- Cook the orzo:
- Boil it in well salted water until it is tender but still has a little bite, then drain and rinse under cold water so it stops cooking and cools down fast. Let it sit in the colander while you prep everything else.
- Prep the vegetables:
- Halve the tomatoes, dice the cucumber into small cubes, and mince the red onion as fine as you can so it does not overpower the other flavors. If you are using olives, slice them thin so they spread their salty flavor around.
- Make the dressing:
- Whisk together the olive oil, lemon juice, oregano, mustard, salt, and pepper in a small bowl until it looks creamy and emulsified. Taste it on a piece of cucumber, it should be bright and punchy.
- Combine everything:
- Toss the cooled orzo with the vegetables, feta, and herbs in a big bowl, then pour the dressing over and stir gently so the feta does not turn to mush. Make sure every piece of pasta gets coated.
- Chill and serve:
- Let it sit in the fridge for at least ten minutes so the flavors marry and the salad gets cold. Taste it before serving and add more salt, pepper, or lemon if it needs it.
Save The first time I brought this to a family barbecue, my cousin asked if I ordered it from a restaurant. I told her it took twenty minutes and she did not believe me until I made it again in her kitchen while we waited for the grill to heat up. We ate it straight from the bowl with the oven door open, laughing at how something so simple could taste that good.
Making It Your Own
I have added grilled chicken, canned chickpeas, and even leftover roasted vegetables when I needed to stretch it into a full meal. Once I tossed in some chopped artichoke hearts and it tasted like a fancy antipasto platter. You can swap red wine vinegar for the lemon if you want it less bright, or add a pinch of red pepper flakes if you like a little heat. The base is forgiving, so trust your instincts and use what you have.
Serving and Storing
This salad is perfect for picnics because it does not wilt or get soggy, and it tastes just as good after sitting in a cooler for a few hours. I have packed it in mason jars for lunch and scooped it onto plates next to grilled lamb and pita. It keeps in the fridge for up to two days, though the cucumbers start to get soft and release water after that. If you are making it ahead, keep the dressing separate and toss everything together right before serving.
What to Serve It With
I love this next to grilled chicken, lamb skewers, or a simple piece of fish brushed with olive oil and lemon. It also works as a light lunch on its own, especially if you add chickpeas or white beans for protein. On hot nights, I serve it with warm pita, hummus, and a cold glass of white wine.
- Grilled meats or seafood make it feel like a full Mediterranean feast.
- Pita bread and tzatziki turn it into a casual mezze spread.
- A crisp white wine or sparkling water with lemon is the perfect pairing.
Save This salad has become my summer default, the one I make without thinking when I need something cool and satisfying. It reminds me that the best dishes are often the simplest ones, just good ingredients and a little care.
Recipe Guide
- → Can I make this salad ahead of time?
Yes, this salad keeps well refrigerated for up to 2 days. For best results, store the dressing separately and toss just before serving to prevent the orzo from becoming too soft.
- → What can I add for extra protein?
Grilled chicken breast or chickpeas work wonderfully. You can also add white beans or crumbled hard-boiled eggs for a heartier version.
- → Is this suitable for vegetarians?
Absolutely. The salad is naturally vegetarian with its feta cheese and vegetables. To make it vegan, substitute the feta with dairy-free cheese alternatives.
- → Can I substitute the lemon juice?
Red wine vinegar is an excellent substitute for lemon juice, offering a slightly different but equally delicious Mediterranean flavor profile.
- → How should I serve this salad?
Serve chilled or at room temperature. For the best flavor development, chill for at least 10 minutes before serving to allow the ingredients to meld together.