Mediterranean Greek Orzo Feta Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
