Name: Greek Orzo Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 2 tbsp. fresh lemon juice; 1 tbsp. Dijon mustard; 1/4 c. extra-virgin olive oil; 1/4 c. finely chopped red onion; 2 tbsp. finely chopped fresh dill; Kosher salt, to taste; Freshly ground black pepper, to taste; 8 oz. orzo; 3 Persian cucumbers, sliced into thin half-moons; 2 c. cherry tomatoes, halved; 1 (15.5-oz.) can chickpeas, drained and rinsed; 1 c. crumbled feta cheese (about 4 oz.); 1/2 c. pitted kalamata olives, halved; 1/4 c. fresh dill fronds, plus more for serving

Introduction

This Greek Orzo Salad is a vibrant and refreshing dish perfect for warm days or as a flavorful side. It combines tender orzo with crisp cucumbers, juicy tomatoes, tangy feta, and briny olives all tossed in a zesty lemon-dill dressing. Easy to make and full of Mediterranean flair, it’s a great option for lunches or potlucks.

A close-up view of a wooden bowl filled with a colorful Mediterranean salad layered with chopped red cherry tomatoes, sliced green cucumbers, dark purple olives, chickpeas, and orzo pasta as the base. On top, there are chunks of white feta cheese and small green dill leaves sprinkled throughout, with a metal spoon partially inside the bowl. The bowl sits on a white marbled surface with a half lemon and scattered dill sprigs around it, showing a fresh and healthy mix. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. fresh lemon juice

1 tbsp. Dijon mustard

1/4 c. extra-virgin olive oil

1/4 c. 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 c. cherry tomatoes, halved

1 (15.5-oz.) can chickpeas, drained, rinsed

1 c. crumbled feta (about 4 oz.)

1/2 c. pitted kalamata olives, halved

1/4 c. fresh dill fronds, plus more for serving

Instructions

Step 1: In a large bowl, whisk together the fresh lemon juice and Dijon mustard. While continuing to whisk, slowly drizzle in the extra-virgin olive oil until the dressing is fully emulsified. Stir in the finely chopped red onion and 2 tablespoons of chopped fresh dill, then season with kosher salt and freshly ground black pepper to taste.

Step 2: Bring a large pot of water to a boil and generously salt it. Cook the orzo according to package directions until al dente, stirring occasionally. Drain the orzo well, then transfer it to the bowl with the prepared dressing.

Step 3: Add the sliced cucumbers, halved cherry tomatoes, and drained chickpeas to the orzo and toss everything to coat evenly with the dressing. Taste and adjust seasoning with more salt and pepper if needed.

Step 4: Gently fold in the crumbled feta, halved kalamata olives, and 1/4 cup of fresh dill fronds. Before serving, garnish the salad with additional dill for a fresh, herbal finish.

Tips & Variations

For extra crunch, add toasted pine nuts or chopped walnuts just before serving.

Substitute fresh dill with fresh parsley or mint for a different herbal note.

Use whole-wheat orzo for a heartier texture and added fiber.

The dressing can be made up to three days in advance and stored in the refrigerator in an airtight container for convenience.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors meld nicely over time, but the feta may soften the longer it sits. For best texture, add the olives and feta just before serving if storing leftovers. Reheat is not recommended as this salad is best enjoyed chilled or at room temperature.

FAQs

Can I make this salad vegan?

Yes! Simply omit the feta cheese or replace it with a plant-based cheese alternative to keep the creamy texture without dairy.

What can I use if I don’t have orzo?

You can substitute orzo with other small pasta shapes like acini di pepe, small shells, or even couscous for a similar bite and presentation.