Pin to Board My neighbor tossed this together on her back patio one August afternoon, and I stood there with a forkful halfway to my mouth, stunned that something so bright and simple could taste that good. She'd just gotten back from Crete and wanted to recreate a little taverna lunch she couldn't stop thinking about. The orzo was still slightly warm, the feta was crumbly and sharp, and the whole bowl smelled like lemon and oregano. I asked for the recipe on the spot, and she laughed and said there wasn't really one—just good ingredients and a generous pour of olive oil.
I brought this to a potluck once and watched it disappear before the main course even hit the table. People kept asking if I'd ordered it from a deli, which made me feel like a kitchen wizard. One friend scooped a second helping and said it tasted like vacation, which is maybe the best compliment a salad can get. I've made it for backyard barbecues, work lunches, and quiet weeknight dinners when I just want something fresh and uncomplicated.
Ingredients
- Orzo pasta: This rice shaped pasta soaks up the dressing beautifully and stays tender without getting mushy, rinse it well after cooking or it will clump.
- Cherry tomatoes: Halved cherry tomatoes release just enough juice to make the salad feel alive, and they hold their shape better than larger varieties.
- Cucumber: Diced cucumber adds a cool crunch that balances the richness of the feta, I prefer English or Persian cucumbers because they have fewer seeds.
- Red onion: A small amount of finely diced red onion gives a sharp bite without overwhelming the other flavors, soak it in cold water for five minutes if you want it milder.
- Kalamata olives: These briny, meaty olives are optional but they add a salty depth that makes the whole dish feel more Mediterranean.
- Feta cheese: Crumbly, tangy feta is the star here, buy a block and crumble it yourself for the best texture and flavor.
- Fresh parsley and dill: Chopped herbs bring brightness and a little grassy freshness, dill is optional but it makes the salad taste more authentic.
- Extra virgin olive oil: Use the good stuff here because it's front and center in the dressing, fruity and peppery olive oil makes all the difference.
- Lemon juice: Freshly squeezed lemon juice is sharper and more vibrant than bottled, and it keeps the salad tasting light and zesty.
- Dried oregano: A little dried oregano in the dressing ties everything together with that classic Greek flavor.
- Dijon mustard: Just a touch helps emulsify the dressing and adds a subtle tangy backbone.
Instructions
- Cook the orzo:
- Bring a large pot of salted water to a rolling boil, then add the orzo and cook until it's just tender, about eight to ten minutes. Drain it in a colander and rinse under cold water to stop the cooking and cool it down quickly.
- Prep the vegetables:
- While the orzo cools, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion and olives. Toss everything into a large mixing bowl along with the crumbled feta and chopped herbs.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper until it looks smooth and emulsified. Taste it and adjust the salt or lemon if you want more punch.
- Combine and toss:
- Add the cooled orzo to the bowl with the vegetables and pour the dressing over everything. Toss gently with a big spoon or your hands until every piece of pasta is lightly coated.
- Chill and serve:
- Taste the salad and add more salt or pepper if needed, then cover and chill for at least ten minutes. Serve it cold or at room temperature, and watch it disappear.
Pin to Board I made this for my mom on a day when she was too tired to cook, and she sat at the kitchen table with a bowl in her lap, quiet and content. She said it reminded her of a trip she took to the islands years ago, and I realized that sometimes food is less about the recipe and more about the feeling it brings back. That's when this salad stopped being just a side dish and became something I reach for when I want to share a little brightness.
Make It Your Own
This salad is endlessly adaptable, which is part of why I love it so much. I've stirred in grilled chicken for extra protein, swapped the feta for fresh mozzarella when that's what I had on hand, and added chickpeas when I wanted it to feel more filling. Sometimes I throw in a handful of baby spinach or arugula, or I'll swap the dill for fresh mint if I'm feeling adventurous. The base recipe is just a starting point, and once you make it your own, it becomes something you can throw together without even thinking.
Serving Suggestions
This salad shines at room temperature, which makes it perfect for picnics, potlucks, or any situation where you need something that can sit out for a bit without losing its charm. I've served it alongside grilled lamb, roasted chicken, or even just a crusty loaf of bread and called it dinner. It also works beautifully as a packed lunch because it travels well and doesn't get soggy. If you're serving it to a crowd, double the recipe because people always come back for seconds.
Storage and Leftovers
Leftovers keep well in the fridge for up to two days, though the cucumbers will start to soften and release water after that. I usually store it in an airtight container and give it a good stir before serving because the dressing can settle at the bottom. If you know you'll have leftovers, consider keeping some of the vegetables and feta separate and mixing them in fresh each time you serve it.
- Add a splash of lemon juice or olive oil before serving leftovers to wake up the flavors.
- If the salad seems dry after chilling, whisk together a little extra dressing and toss it through.
- Don't freeze this salad, the texture of the pasta and vegetables won't survive the thaw.
Pin to Board This is the kind of recipe that feels like a gift every time you make it, simple, satisfying, and full of sunshine. I hope it finds its way into your regular rotation the way it has mine.
Common Questions
- → Can I make this salad ahead of time?
Yes, this salad can be prepared up to 2 days in advance. Keep it refrigerated in an airtight container. If the pasta absorbs too much dressing, add a splash of lemon juice or olive oil before serving to refresh it.
- → How do I prevent the salad from getting soggy?
Rinse the cooked pasta under cold water to cool it completely and stop the cooking process. This helps maintain a firmer texture. Dress the salad just before serving, or store the dressing separately and toss it in when ready to eat.
- → What are good substitutions for feta cheese?
Try goat cheese for a tangier flavor, ricotta salata for a firmer texture, or mozzarella for a milder option. Each brings a different character to the Mediterranean profile while maintaining the dish's essence.
- → How can I add protein to this salad?
Grilled or rotisserie chicken works beautifully. Alternatively, add chickpeas, white beans, or grilled shrimp for vegetarian and seafood options. Each adds heartiness while complementing the Mediterranean flavors.
- → What pasta shapes work as substitutes for orzo?
Try small pasta shapes like ditalini, small shells, or even couscous. These hold dressing well and maintain the light, refreshing character. Avoid long pasta shapes as they're less suitable for salad texture.
- → Can I use fresh lemon juice instead of bottled?
Absolutely—fresh lemon juice is strongly recommended for the best flavor. It provides a brighter, more vibrant acidity compared to bottled versions. Freshly squeezed juice also controls the exact tartness level.