Greek Orzo Salad Recipe

Introduction

Greek Orzo Salad is a fresh and vibrant dish perfect for warm days or as a flavorful side. Packed with crisp cucumbers, juicy tomatoes, and tangy feta, it offers a delightful Mediterranean taste in every bite.

Ingredients

• 2 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely chopped red onion
• 2 tbsp. finely chopped fresh dill
• Kosher salt
• Freshly ground black pepper
• 8 oz. orzo
• 3 Persian cucumbers, sliced into thin half-moons
• 2 cups cherry tomatoes, halved
• 1 (15.5-oz.) can chickpeas, drained and rinsed
• 1 cup crumbled feta (about 4 oz.)
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup fresh dill fronds, plus more for serving

Instructions

1. Step 1: In a large bowl, whisk together the lemon juice and Dijon mustard. While whisking continuously, slowly drizzle in the olive oil until the dressing is well emulsified.
2. Step 2: Stir in the finely chopped red onion and fresh dill. Season the dressing with kosher salt and freshly ground black pepper to taste.
3. Step 3: Bring a large pot of generously salted water to a boil. Add the orzo and cook according to the package directions until al dente, stirring occasionally. Drain well.
4. Step 4: Transfer the cooked orzo to the bowl with the dressing. Add the sliced cucumbers, halved cherry tomatoes, and rinsed chickpeas. Toss gently to combine and coat everything with the dressing.
5. Step 5: Taste the salad and adjust seasoning with salt and pepper if needed. Fold in the crumbled feta, halved kalamata olives, and fresh dill fronds.
6. Step 6: Garnish the salad with additional dill fronds before serving. Serve chilled or at room temperature.

Tips & Variations

• Make the dressing up to 3 days ahead and store it refrigerated in an airtight container for more developed flavors.
• Swap Persian cucumbers with English cucumbers if unavailable; just peel if the skin is thick.
• For extra protein, add grilled chicken or cooked shrimp.
• Use fresh herbs like parsley or mint along with dill for added freshness.

Storage

Store the Greek Orzo Salad in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely over time, but add the feta just before serving if you prefer it less soft. Reheat lightly if desired or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like couscous, Israeli couscous, or small shells can work well as substitutes, though cooking times will vary.

Is this salad suitable for meal prep?

Absolutely. It keeps well refrigerated and can be made a day in advance, making it a convenient and tasty option for lunches or gatherings.

Greek Orzo Salad Recipe

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★★★★★

4.9 from 61 reviews

A vibrant and refreshing Greek Orzo Salad featuring tender orzo pasta tossed with a zesty lemon-Dijon dressing, crisp cucumbers, juicy cherry tomatoes, protein-packed chickpeas, salty feta cheese, and briny kalamata olives. Perfect for a light lunch, picnic, or side dish that captures the bright flavors of the Mediterranean.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely chopped red onion
• 2 tbsp finely chopped fresh dill
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Salad

• 8 oz orzo pasta
• 3 Persian cucumbers, sliced into thin half-moons
• 2 cups cherry tomatoes, halved
• 1 (15.5 oz) can chickpeas, drained and rinsed
• 1 cup crumbled feta cheese (about 4 oz)
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup fresh dill fronds, plus more for serving

Instructions

1. Make the Dressing: In a large bowl, whisk together the fresh lemon juice and Dijon mustard. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the mixture emulsifies. Stir in the finely chopped red onion and 2 tablespoons of chopped fresh dill. Season the dressing with kosher salt and freshly ground black pepper to taste.
2. Prepare the Dressing Ahead (Optional): The dressing can be made up to 3 days in advance. Store it in an airtight container in the refrigerator until ready to use, allowing flavors to meld.
3. Cook the Orzo: Bring a large pot of generously salted water to a boil. Add the orzo pasta and cook according to package instructions, stirring occasionally to prevent sticking, until al dente. Drain the orzo thoroughly.
4. Toss the Salad: Transfer the cooked orzo to the bowl with the prepared dressing. Add the sliced Persian cucumbers, halved cherry tomatoes, and rinsed chickpeas. Toss gently to coat everything evenly with the dressing.
5. Season and Finish: Taste the salad and adjust seasoning with kosher salt and black pepper as needed. Gently fold in the crumbled feta cheese, halved kalamata olives, and 1/4 cup fresh dill fronds. Garnish with additional fresh dill before serving.

Notes

• You can prepare the dressing up to 3 days ahead and refrigerate for more developed flavors.
• For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
• Use Persian cucumbers or English cucumbers for a crisp texture and mild flavor.
• Serve chilled or at room temperature for best taste.
• This salad holds well for up to 2 days in the refrigerator, but the orzo may absorb dressing and become softer over time.

Keywords: Greek Orzo Salad, Mediterranean Salad, Orzo Pasta Salad, Chickpea Salad, Feta Cheese Salad, Summer Salad, Healthy Salad