If you love bright, zesty flavors, this salad is going to be your new go-to.
It’s light but filling, and it comes together in about 25 minutes.
Perfect for meal prep or bringing to a BBQ.
Every bite has tender orzo, juicy tomatoes, crunchy cucumber, briny olives, and creamy feta.
🥰 Why I Love This Recipe
I first made this after coming home from a beach trip where we ate Greek salads every day. I missed those flavors, but I wanted something a little heartier. That’s how this orzo salad was born—and I’ve been making it ever since.
- It’s quick and super simple.
- Great served cold or at room temp.
- Feels fresh but still satisfying.
- Packs great for lunch or potlucks.
- Uses fridge staples and pantry basics.
🍽️ Servings & Time
Servings: 4–6
Total Time: 25 minutes
📊 Macros (Per Serving – Approx. for 6 Servings)
- Calories: 315
- Protein: 9g
- Carbs: 36g
- Fat: 15g
- Fiber: 3g
🔬 Why This Recipe Works (Quick Science)
- The orzo soaks up the lemony dressing, locking in flavor.
- Feta balances out the acidity with creamy saltiness.
- Veggies add crunch and keep it fresh.
- Olive oil carries flavor across every bite thanks to its fat content.
🧠 Meal Plan Idea
- Toss with chickpeas for a vegetarian main dish.
- Serve alongside grilled protein for dinner.
- Pack into containers for grab-and-go lunches.
- Scoop into lettuce cups for a low-carb twist.
❌ Common Mistakes
- Overcooking the orzo: It gets mushy fast—keep it al dente.
- Not letting it cool: Hot pasta will melt the feta and soften the veggies.
- Under-seasoning: Taste before serving—lemon and salt need balance.
- Using watery cucumbers: Stick with English cucumbers or remove the seeds.
🍗 What to Serve With
- Grilled chicken or lamb
- Pita bread and hummus
- Roasted eggplant or zucchini
- Lemon herb shrimp
❓ FAQ
Q: Can I make this ahead?
Yep! It actually tastes better after sitting for an hour.
Q: Can I make it vegan?
Totally. Just use a vegan feta or skip the cheese.
Q: What if I don’t have orzo?
Small pasta shapes like couscous, farfalle, or quinoa work great.
🛠️ Tools You’ll Need
- Medium pot
- Colander
- Knife + cutting board
- Large mixing bowl
- Small bowl for dressing
- Spoon or whisk
📝 What You’ll Need
- 1 cup dry orzo
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/3 cup red onion, finely diced
- 1/4 cup Kalamata olives, sliced
- 1/2 cup crumbled feta
- 2 tbsp chopped parsley
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1/2 tsp dried oregano
- Salt and pepper to taste
👩🍳 How to Make Greek-Inspired Orzo Salad
Step 1: Cook the Orzo
Bring a pot of salted water to a boil. Add orzo and cook for about 7–8 minutes until al dente. Drain and rinse with cold water to stop the cooking.
Step 2: Chop the Veggies
While the orzo cools, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the olives. Chop parsley and set aside.
Step 3: Make the Dressing
In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
Step 4: Mix the Salad
In a large mixing bowl, add cooled orzo, tomatoes, cucumber, onion, olives, and parsley. Pour in the dressing and gently toss to coat everything.
Step 5: Add Feta and Finish
Top the salad with crumbled feta. Give it one last gentle toss or leave the feta on top if you prefer.
Step 6: Serve and Enjoy
Let the salad chill for 15–30 minutes if you can. Serve it in bowls and enjoy cold or at room temp.
🧊 Leftovers & Storage
- Store in a sealed container in the fridge for up to 4 days.
- Stir before serving to freshen it up.
- Add a squeeze of lemon if it tastes a little flat.
📝 Final Thoughts
This orzo salad is one of those recipes that just always works. It’s easy, fresh, and makes you feel like you’re eating something straight off a seaside patio.
Try it out, then leave a comment or question—I’d love to know how you made it your own!