Mediterranean Greek Orzo Feta Salad Recipe

Introduction

Greek salads don’t always need lettuce, and this Mediterranean Greek Orzo Feta Salad proves it beautifully. Combining classic Greek ingredients with tender orzo pasta, this dish is fresh, filling, and perfect for quick meals or entertaining. The lemony dressing soaks into the pasta, delivering flavor in every bite without the sogginess of traditional greens.

Ingredients

• 9 oz orzo
• 1.25 cups tomatoes, halved or quartered
• 2 cucumbers, diced
• 0.75 cup feta cheese, crumbled (preferably block feta like Mt. Vikos)
• 0.75 cup olives (such as Kalamata), pitted
• 1/4 cup onions, finely chopped
• 1/4 cup fresh dill, chopped
• 1 shallot, finely minced
• 3 tbsp lemon juice
• 1 tsp mustard (Grey Poupon recommended)
• 1 tsp oregano
• 5 tbsp olive oil
• 0.5 tsp red wine vinegar
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil and add the orzo. Cook according to package directions until al dente, about 9-11 minutes. Drain and spread the orzo on a baking sheet or shallow bowl to cool completely to prevent overcooking and clumping.
2. Step 2: While the orzo cooks, prep the vegetables. Halve or quarter the tomatoes, dice the cucumbers into ½-inch pieces, finely mince the shallot (for the dressing), and chop the onions and fresh dill finely.
3. Step 3: In a small bowl, whisk together the minced shallot, lemon juice, mustard, oregano, olive oil, and red wine vinegar until emulsified. This dressing brings bright acidity and herbaceous flavor.
4. Step 4: In a large bowl, combine the cooled orzo with tomatoes, cucumbers, olives, onions, and dill. Pour the dressing over and toss gently but thoroughly. Season with salt and pepper to taste, remembering that feta and olives add saltiness already.
5. Step 5: Transfer the salad to a serving dish or individual bowls and serve immediately while slightly warm so the orzo absorbs the dressing nicely. For make-ahead meals, add dressing just before serving for best texture.

Tips & Variations

• Use block feta crumbled by hand for creamier texture and better flavor than pre-crumbled.
• Substitute orzo with other small pasta shapes like ditalini or couscous if desired.
• Swap fresh dill with parsley or mint for a different herbal note; dried dill works as well.
• Try goat cheese for a milder taste, or use vegan feta to keep it dairy-free.
• Always rinse cooked orzo under cold water to stop cooking and avoid stickiness.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors improve after resting overnight. When reheating, serve cold or at room temperature, stirring well and adding a splash of olive oil or lemon juice if needed to freshen it up. Keep dressing separate if making far ahead to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-crumbled feta instead of block feta?

While pre-crumbled feta is convenient, it tends to be drier and less tangy. Block feta gives a creamier, more authentic flavor and texture ideal for this salad.

Is it necessary to rinse the cooked orzo with cold water?

Yes. Rinsing stops the cooking process and prevents the pasta from clumping or becoming mushy, ensuring a light, fluffy salad texture.

Mediterranean Greek Orzo Feta Salad Recipe

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★★★★★

4.4 from 74 reviews

This Mediterranean Greek Orzo Feta Salad is a refreshing and hearty dish combining tender orzo pasta with classic Greek flavors like juicy tomatoes, crisp cucumbers, briny olives, and creamy feta cheese. Tossed in a bright lemony dressing with fresh herbs, this salad is perfect for a light main meal or a flavorful side. It’s easy to prepare, can be made ahead of time without losing texture, and offers a delicious taste of the Mediterranean that gets even better after resting in the fridge.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 7 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean, Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• 9 oz orzo pasta (preferably Barilla for perfect al dente)
• 1.25 cups tomatoes, halved or quartered into bite-sized pieces
• 2 cucumbers, diced into roughly ½-inch pieces
• 0.75 cup feta cheese (preferably Mt. Vikos for authentic sheep-and-goat-milk tang), crumbled into chunks
• 0.75 cup olives (Kalamata or your choice)
• ¼ cup onions, finely chopped
• ¼ cup fresh dill, finely chopped

For the Dressing:

• 1 shallot, finely minced
• 3 tbsp fresh lemon juice
• 1 tsp mustard (Grey Poupon preferred)
• 1 tsp dried oregano
• 5 tbsp extra virgin olive oil
• 0.5 tsp red wine vinegar
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Cook the Orzo: Bring a large pot of salted water to a boil and add the orzo. Cook according to package directions until al dente, generally about 9-11 minutes. Drain the pasta and spread it out on a baking sheet or shallow bowl to cool completely. Cooling halts the cooking process and prevents mushiness, also ensuring the orzo won’t wilt the vegetables or cheese when combined.
2. Prepare the Fresh Vegetables: While the orzo cooks, halve or quarter the tomatoes, dice cucumbers into roughly ½-inch pieces, finely mince the shallot (reserved for the dressing), and finely chop the onions and fresh dill. Prepping everything consistently ensures even flavor distribution and prevents oxidation or sogginess.
3. Build the Dressing: In a small bowl, whisk together the minced shallot, fresh lemon juice, mustard, dried oregano, olive oil, and red wine vinegar until emulsified. This dressing delivers bright acidity and herbaceous notes, perfectly complementing the salad’s fresh ingredients.
4. Assemble and Season the Salad: In a large mixing bowl, combine the cooled orzo with tomatoes, cucumbers, olives, onions, and dill. Pour the dressing over the salad and gently toss to coat every ingredient evenly. Season with salt and freshly ground black pepper cautiously, as the feta and olives add significant saltiness.
5. Finish and Serve: Transfer the salad to a serving platter or individual bowls. Serve immediately while the orzo is still slightly warm to allow it to absorb the dressing fully. For make-ahead meals, withhold dressing until just before serving to maintain optimal texture and flavor.

Notes

• Use block feta stored in brine for a creamier texture and more authentic tang compared to pre-crumbled feta.
• If unavailable, substitute orzo with similar small pasta shapes like ditalini, acini di pepe, or couscous, adapting cooking time accordingly.
• Feta can be replaced with crumbled goat cheese for a milder flavor or omitted with a vegan feta substitute for a dairy-free version.
• Fresh dill may be substituted with 1 tablespoon dried dill, or fresh parsley or mint for a different fresh herbal note.
• Any olives work well—Kalamata, green, black, or mixed.
• Red onion can replace shallots if needed.
• Fresh lemon juice is preferred for the dressing, but bottled lemon juice or red wine vinegar can be used as alternatives.
• Rinsing cooked orzo under cold water is critical to stop cooking and prevent stickiness.
• Allow the orzo to cool completely before adding dressing to avoid melting the feta and wilting vegetables.
• Cook orzo in well-salted water to enhance flavor.
• Let the salad rest at least 30 minutes after mixing to allow flavor melding.
• When making in advance, hold back some dressing and add it just before serving to prevent sogginess.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Serve cold or at room temperature; bring to room temp by removing from fridge 15 minutes before eating and stirring well.

Keywords: Mediterranean salad, Greek salad, Orzo salad, Feta cheese, Easy dinner, Healthy salad, Vegetarian meal, Summer salad, Meal prep salad