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Greek Orzo Salad Recipe

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★★★★★

4.6 from 101 reviews

This Greek Orzo Salad is a vibrant, refreshing dish packed with Mediterranean flavors. Featuring tender orzo pasta, crisp cucumbers, juicy cherry tomatoes, tangy feta cheese, and briny kalamata olives, it’s tossed in a zesty lemon-Dijon dressing with fresh dill. Perfect as a light lunch, side dish, or picnic salad, it can be prepared ahead and served chilled or at room temperature.

Ingredients

Scale

Dressing

  • 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

Salad

  • 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

Instructions

  1. Prepare the Dressing: In a large bowl, whisk together the fresh lemon juice and Dijon mustard. While continuously whisking, slowly drizzle in the extra-virgin olive oil until the mixture emulsifies and becomes slightly thickened. Stir in the finely chopped red onion and 2 tablespoons of finely chopped fresh dill. Season with kosher salt and freshly ground black pepper to taste.
  2. Make Ahead Option: The dressing can be prepared up to 3 days ahead of time. Store it securely in an airtight container in the refrigerator until ready to use.
  3. Cook the Orzo: Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until it is al dente according to the package directions (typically about 8-10 minutes). Drain the orzo well once cooked.
  4. Toss the Salad: Transfer the drained orzo directly into the bowl containing the dressing. Add the sliced Persian cucumbers, halved cherry tomatoes, and drained chickpeas. Toss all the ingredients gently to coat evenly with the dressing.
  5. Season and Add Final Ingredients: Taste the salad and adjust salt and pepper as needed. Carefully fold in the crumbled feta cheese, halved kalamata olives, and the 1/4 cup of fresh dill fronds for added flavor.
  6. Serve: Transfer the salad to a serving dish and garnish with additional fresh dill fronds. Serve chilled or at room temperature for the best flavor.

Notes

  • The dressing can be made up to 3 days in advance and kept refrigerated for convenience.
  • For best texture, rinse chickpeas thoroughly and drain well before adding to the salad.
  • Use Persian cucumbers for their thin skin and mild flavor; regular cucumbers can be used but may require peeling.
  • This salad can be served as a side dish or a light main course.
  • Keep the salad chilled if preparing in advance to maintain freshness.

Keywords: Greek Orzo Salad, Mediterranean salad, Orzo pasta salad, Lemon dill dressing, Vegetarian salad, Summer salad, Easy Greek salad

Find it online: https://kitchenbyclara.com/greek-orzo-salad-recipe/