Greek Orzo Salad with Feta (Printable)

Tender orzo pasta with fresh cucumber, tomatoes, feta, and a bright lemon-oregano dressing.

# Components:

→ Pasta

01 - 1 cup orzo pasta
02 - 1 teaspoon salt for boiling water

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup Kalamata olives, pitted and sliced

→ Cheese

07 - 1/2 cup feta cheese, crumbled

→ Fresh Herbs

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper

# Method:

01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, approximately 8 to 10 minutes. Drain through a colander and rinse under cold water to stop the cooking process. Set aside to cool completely.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and dill.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, dried oregano, Dijon mustard, salt, and black pepper until the mixture is emulsified and well combined.
04 - Pour the prepared dressing over the salad mixture and toss gently until all components are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning as needed. Refrigerate for 10 minutes before serving to allow flavors to meld and enhance taste.

# Expert Advice:

01 -
  • It comes together in half an hour and tastes even better after sitting in the fridge overnight.
  • The lemon and oregano make every forkful bright and alive without any heavy mayo or cream.
  • You can pack it in a cooler, take it anywhere, and it never gets soggy or sad.
02 -
  • If you do not rinse the orzo after draining, it will stick together in a gummy clump and no amount of stirring will fix it.
  • Add the feta and herbs right before serving if you are making this ahead, or the feta gets watery and the herbs turn brown.
  • The salad tastes best cold, but if it has been in the fridge overnight, let it sit out for ten minutes before serving so the olive oil loosens up.
03 -
  • Toast the oregano in a dry pan for thirty seconds before adding it to the dressing, it wakes up the flavor and makes it taste fresher.
  • If your feta is too salty, soak it in cold water for ten minutes before crumbling it into the salad.
  • Toss the orzo with a tiny drizzle of olive oil right after rinsing to keep it from sticking while it cools.
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