Save This Greek orzo with feta and olives is my go-to for a quick Mediterranean dinner or an impressive side at gatherings. The combination of tender orzo, juicy cherry tomatoes, briny Kalamata olives, and creamy feta makes every bite both vibrant and refreshing. The lemony dressing ties everything together, perfect for days when you crave something light yet deeply flavorful.
When I first whipped this up for friends on a breezy summer evening, everyone went back for seconds. Now it is a staple whenever I need a dish that feels bright and effortless.
Ingredients
- Orzo pasta: provides a delicate bite that soaks up flavors. Choose Italian or Greek brands for best texture
- Salt: enhances the orzo&s flavor during cooking. Sea salt works best
- Cherry tomatoes: add juicy sweetness. Go for firm and glossy ones
- Cucumber: brings a refreshing crunch. Select one that feels heavy for its size
- Red onion: adds sharpness and color. Look for crisp, deeply colored bulbs
- Kalamata olives: create rich brininess. Buy pitted, high quality ones for easier prep
- Fresh parsley: supplies grassy brightness. Flat leaf parsley has the best taste
- Dill: infuses classic Greek flavor. Use fresh for maximum fragrance
- Mint: for extra freshness. Optional but amazing in summer
- Feta cheese: gives the signature creamy tang. Use sheep&s milk feta for authenticity
- Extra virgin olive oil: forms the dressing&s base. Use the best you have for robust taste
- Lemon juice: adds zest and acidity. Freshly squeezed delivers the brightest flavor
- Lemon zest: amplifies the citrus aroma. Only use unwaxed lemons
- Garlic: provides depth. Mince it finely for even distribution
- Dried oregano: echoes Mediterranean tradition. Rub between fingers to release fragrance
- Salt and freshly ground black pepper: bring it all together. Season to your liking
Instructions
- Bring the Pasta Water to a Boil:
- Fill a large pot with water and stir in the salt. Bring it to a rolling boil so your orzo cooks evenly and absorbs a hint of seasoning
- Cook and Drain the Orzo:
- Add orzo to the boiling water and stir right away to prevent sticking. Cook following package directions until it is just al dente about 8 to 10 minutes. Drain and rinse quickly under cool water to stop the cooking and keep the grains separate
- Make the Dressing:
- In a large mixing bowl whisk together olive oil lemon juice lemon zest garlic oregano salt and pepper. Whisk until everything is silky and thoroughly combined
- Toss Orzo in Dressing:
- Add drained orzo to the bowl with the dressing. Use a large spoon to gently toss so the pasta absorbs all the bright flavors
- Add Vegetables and Herbs:
- Tip in the cherry tomatoes cucumber red onion Kalamata olives parsley dill and mint if using. Toss to evenly distribute the colors and flavors but do not overmix
- Fold in Feta Cheese:
- Add crumbled feta last so it keeps its texture. Gently fold in so it stays in bite sized chunks throughout the salad
- Final Taste and Chill:
- Taste for seasoning and adjust salt or lemon if needed. You can serve right away for a warm salad or cover and refrigerate for at least 30 minutes for a chilled version. Garnish with more herbs or feta before serving if you like
Save There is something special about good feta. I love how it crumbles gently and melts in your mouth against the bite of olives. My family always fights for the biggest pieces at the table especially my youngest who once asked if I could make a salad that is just feta and olives
Storage Tips
Leftovers are best kept in an airtight container in the fridge. The flavors intensify overnight which makes second day portions extra delicious. I like to stir in a splash of olive oil before serving to freshen things up
Ingredient Substitutions
If you need a gluten free dish try rice shaped gluten free pasta or even quinoa for a nutty twist. Roasted red peppers or marinated artichokes are lovely swaps for cucumber or tomatoes during colder months
Serving Suggestions
Pile this orzo onto a platter for an easy picnic salad. It pairs beautifully with grilled chicken or fish and makes a great filling for pita bread wraps with greens
Cultural and Historical Context
Orzo is a cherished ingredient in Greek and Mediterranean cooking. Used in everything from soups to orzo salads like this it is often featured in festive and everyday meals alike. The medley of herbs and fresh vegetables pays homage to the classic Greek salad
Seasonal Adaptations
Swap tomatoes for sweet roasted red peppers in winter months. Add crisp radishes or spring onions during springtime. Stir in grilled zucchini or eggplant during late summer for deeper flavor
Success Stories
One summer potluck I watched neighbors debate who made the best side dish. When mine ran out first everyone begged for the recipe. Now a few friends serve it every Fourth of July
Freezer Meal Conversion
This salad is best enjoyed fresh but if you want to prep ahead you can freeze the cooked orzo alone. Defrost before assembling with other ingredients for quick lunches or dinners
Save This lively Greek orzo salad will brighten any meal with its refreshing flavors and colorful presentation. Savor each bite warm or chilled for an easy taste of the Mediterranean.
Kitchen Help
- → What type of olives work best?
Kalamata olives are recommended for their rich, briny flavor that pairs well with the orzo and feta.
- → Can this dish be served cold?
Yes, it's delicious served chilled. Simply refrigerate after mixing for about 30 minutes before serving.
- → How do I boost protein?
Stir in chickpeas or add grilled chicken for extra protein without overpowering the Mediterranean flavors.
- → What herb alternatives work if I lack dill?
Try using more parsley or mint, or add a small amount of basil for an aromatic twist.
- → Is this dish suitable for meal prepping?
Yes, leftovers keep well refrigerated for up to two days. Store in an airtight container for freshness.
- → What can I substitute for feta cheese?
Try goat cheese or a dairy-free alternative for a similar creamy texture and tang.