Silas has a habit of “taste testing” anything I make until there’s barely enough left to photograph.
I used to get annoyed about it. Now I just make extra.
This Greek orzo salad is the reason I started doubling recipes in the first place. I brought it to my sister-in-law’s backyard get-together last summer, set the bowl down for one second to grab napkins, and came back to find three people hovering over it with forks. Not spoons. Forks. Straight out of the serving bowl.
That’s when I knew this recipe needed to be written down properly, because apparently I’d been hoarding it in my head for years.
It’s cold, it’s tangy, it’s loaded with feta, cucumbers, kalamata olives, and just enough fresh herbs to make it taste like summer in a bowl. And the best part (okay I know I said I’d avoid that phrase, but it’s true) is that it actually tastes better the next day.
Let’s get into it. 🍅
What You’ll Need
Here’s everything going into this salad. Nothing fancy, nothing hard to find.
| Ingredient | Amount |
|---|---|
| Orzo pasta | 1 ½ cups (dry) |
| English cucumber, diced | 1 large |
| Cherry tomatoes, halved | 1 ½ cups |
| Kalamata olives, pitted and halved | ½ cup |
| Red onion, finely diced | ½ small |
| Feta cheese, crumbled | 1 cup |
| Fresh parsley, chopped | ¼ cup |
| Fresh dill, chopped | 2 tablespoons |
| Extra virgin olive oil | ⅓ cup |
| Red wine vinegar | 3 tablespoons |
| Lemon juice | 1 tablespoon |
| Garlic, minced | 1 clove |
| Dried oregano | 1 teaspoon |
| Salt | ½ teaspoon, plus more to taste |
| Black pepper | ¼ teaspoon |
Pro Tips
A few things I’ve learned after making this way too many times.
- Rinse the orzo in cold water after cooking. This stops it from cooking further and washes off extra starch, which keeps the salad from turning gummy in the fridge.
- Salt your cucumbers first. Toss diced cucumber with a pinch of salt and let it sit in a strainer for 10 minutes before adding it in. This pulls out excess water so your salad doesn’t get watery by day two.
- Don’t add the dressing until the orzo has cooled. Warm pasta soaks up dressing too fast and you’ll be left with a dry salad by the time it’s chilled.
- Buy a block of feta, not the pre-crumbled kind. It crumbles better by hand and tastes noticeably fresher.
- Taste before serving, every single time. Orzo absorbs a surprising amount of dressing as it sits, so you’ll likely need an extra splash of olive oil or lemon juice right before serving.
Tools You’ll Need
- Medium pot for boiling the orzo
- Colander or fine mesh strainer
- Large mixing bowl
- Small bowl or jar for whisking the dressing
- Cutting board and sharp knife
- Measuring cups and spoons
How to Make Greek Orzo Salad
- Cook the orzo. Bring a pot of salted water to a boil. Cook orzo according to package directions, usually 8 to 10 minutes, until tender.
- Rinse and cool. Drain the orzo and rinse under cold water until it’s no longer warm. Set aside to drain fully.
- Prep your veggies. While the orzo cooks, dice the cucumber, halve the tomatoes and olives, and finely dice the red onion.
- Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper until combined.
- Combine everything. In a large bowl, add the cooled orzo, cucumber, tomatoes, olives, red onion, parsley, and dill.
- Dress it. Pour the dressing over the salad and toss gently until everything is coated.
- Add the feta last. Fold in the crumbled feta gently so it doesn’t break apart too much.
- Chill. Cover and refrigerate for at least 30 minutes before serving. This lets the flavors settle in.
- Taste and adjust. Right before serving, taste and add a little extra salt, lemon, or olive oil if needed.
Substitutions and Variations
| Swap This | For This |
|---|---|
| Orzo | Small pasta shapes like ditalini or pearl couscous |
| Red wine vinegar | White wine vinegar or apple cider vinegar |
| Feta | Goat cheese for a creamier bite |
| Kalamata olives | Green olives or omit for a milder flavor |
| Fresh herbs | 1 teaspoon dried parsley + ½ teaspoon dried dill (in a pinch) |
| Regular orzo | Whole wheat or gluten-free orzo |
Want to bulk it up into a full meal? Add grilled chicken, chickpeas, or shrimp. It turns this side dish into dinner without much extra work.
Make-Ahead Tips
This salad practically wants to be made ahead of time.
- Make it up to 2 days in advance and store it covered in the fridge.
- Hold off on adding the feta and fresh herbs until a few hours before serving if you’re prepping it more than a day out. They tend to lose their texture the longer they sit.
- If you’re bringing it somewhere, pack the dressing separately and toss it in right before serving for the freshest bite.
Nutritional Breakdown (Estimated)
These numbers are estimates only, not lab-tested values. Actual nutrition will vary based on exact brands and portion sizes used.
| Nutrient | Per Serving (about 1 cup) |
|---|---|
| Calories | 290 |
| Protein | 8g |
| Carbohydrates | 26g |
| Fat | 18g |
| Fiber | 2g |
| Sodium | 480mg |
Meal Pairings
This salad plays well with just about anything off the grill.
- Grilled lemon chicken skewers
- Garlic butter shrimp
- Grilled lamb chops
- A simple loaf of crusty bread and hummus
It also holds its own as a light lunch all on its own, especially with a scoop of grilled chicken on top.
Storage and Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Honestly, this is one of those rare salads that tastes even better on day two once the flavors have had time to really sit together.
This salad doesn’t freeze well, since the cucumbers and tomatoes get mushy once thawed, so I’d stick to making just what you’ll eat within the week.
FAQ
Can I use a different pasta shape? Yes. Any small pasta shape works, though orzo’s rice-like size is what gives this salad its classic texture.
Is this salad served cold or warm? Cold, or at room temperature. It’s meant to be a chilled pasta salad, similar to a cold Greek pasta side dish.
How do I keep it from getting watery? Salting your cucumbers beforehand and draining them well is the biggest fix here. Also avoid adding tomatoes too far in advance if you’re prepping days ahead.
Can I make this vegan? Swap the feta for a plant-based feta alternative or omit it entirely and add extra olives for saltiness.
What’s the best way to transport this to a party? Keep it in a sealed container with an ice pack if it’s a hot day, and bring the dressing separately if you’re making it more than a few hours ahead.
Wrapping Up
If you end up making this Greek orzo salad, I want to hear about it.
Did it disappear as fast as it did at my sister-in-law’s place? Did you sneak in extra feta (no judgment, I always do)? Drop a comment below and let me know how yours turned out, or if you tried any of the swaps.
And if you have any questions while you’re making it, ask away. I read every single comment.
