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Close‑up of a wooden bowl filled with Greek orzo salad: pearly orzo pasta tossed with halved red and yellow cherry tomatoes, cucumber cubes, pitted Kalamata olives, crumbled feta, and chopped parsley, all glistening with a light lemon‑olive oil dressing

Greek Orzo Salad

Bright Greek orzo salad with tangy lemon‑olive oil dressing, crisp vegetables, olives, and feta make‑ahead summer side or light meal.
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Keyword: Best Greek orzo salad, Greek lemon orzo salad, Greek orzo Salad delish, Greek orzo salad Ina Garten, Greek orzo salad with chicken, Greek orzo salad with feta, Mediterranean Greek orzo salad, Simple Greek orzo salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting: 30 minutes
Total Time: 55 minutes
Servings: 8
Calories: 255kcal
Cost: $12

Equipment

  • 1 Large pot (For cooking orzo)
  • 1 Fine mesh strainer (To drain and rinse pasta)
  • 1 Large mixing bowl (For tossing the salad)
  • 1 Whisk (For dressing)
  • 1 Sharp chef’s knife (For chopping)
  • 1 Cutting board
  • – Measuring cups & spoons

Ingredients

  • 2 cups Orzo pasta - Cooked al dente cooled
  • ¼ cup Extra‑virgin olive oil
  • 3 tablespoon Fresh lemon juice
  • 2 cloves Garlic - Minced
  • 1 teaspoon Dried oregano
  • – to taste Salt & pepper
  • 1 pint Cherry tomatoes - Halved
  • 1 English cucumber - Seeded & diced
  • ½ small Red onion - Thinly sliced
  • ½ cup Kalamata olives - Pitted & halved
  • 1 cup Feta cheese - Crumbled
  • ¼ cup Fresh parsley - Chopped
  • 2 tablespoon Fresh dill - Chopped
  • – optional Fresh mint - Chopped
  • – optional Red wine vinegar
  • – optional Capers
  • – optional Pine nuts - Toasted

Instructions

  • Boil orzo in heavily salted water until just al dente and then rinse.
    Overhead view of a stainless‑steel pot on a stovetop as boiling water is poured over pearled grains (orzo) inside, creating bubbles and steam around the pasta
  • Dice cucumber, halve cherry tomatoes, thinly slice onion, and chop parsley.
    Top‑down shot of a wooden cutting board holding halved cherry tomatoes in a bowl, thinly sliced red onion, diced cucumber, and a pile of roughly chopped parsley, with a chef’s knife at the edge
  • Thoroughly whisk together olive oil, fresh lemon juice, minced garlic, oregano, salt, and pepper.
    Clean marble countertop with a glass bowl of lemon‑olive oil vinaigrette being whisked; surrounding it are small dishes of minced garlic, dried oregano, coarse salt, and cracked black pepper.
  • Combine cooled orzo with vegetables, olives, and feta, then pour dressing over and gently toss.
    High‑angle photograph of a wooden salad bowl filled with orzo, tomatoes, cucumber, olives, red onion, and feta as golden olive oil is poured over it; two wooden servers rest inside the bowl
  • Refrigerate the assembled salad for thirty minutes to let all flavors meld.
    Close‑up of a wooden bowl filled with Greek orzo salad: pearly orzo pasta tossed with halved red and yellow cherry tomatoes, cucumber cubes, pitted Kalamata olives, crumbled feta, and chopped parsley, all glistening with a light lemon‑olive oil dressing

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 255kcal (13%) | Carbohydrates: 32g (11%) | Protein: 6g (12%) | Fat: 12g (18%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 15mg (5%) | Sodium: 520mg (23%) | Potassium: 210mg (6%) | Fiber: 3g (13%) | Sugar: 3g (3%) | Vitamin A: 550IU (11%) | Vitamin C: 20mg (24%) | Calcium: 110mg (11%) | Iron: 1mg (6%)
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