This Mediterranean Orzo Salad is a vibrant, colorful bowl packed with tender orzo, sweet sun-dried tomatoes, briny olives, creamy feta, and a zesty lemon-herb vinaigrette. It’s a true crowd-pleaser that comes together with minimal effort for a potluck or easy lunch. The aroma of fresh herbs and garlic brings a taste of Mediterranean sunshine to your table.
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Why You’ll Love This Mediterranean Orzo Salad
- True crowd-pleaser: Savory, salty, tangy, and fresh elements please every palate.
- Satisfying textures: Tender orzo, juicy tomatoes, crunchy cucumber, and creamy feta create a party in your mouth.
- Wonderfully versatile: Make ahead and pair with grilled proteins or enjoy as a main.
- Burst of freshness: The bright lemon-herb vinaigrette feels nourishing, light, and completely fulfilling.
Ingredients & Tools
- 225 g orzo pasta
- 120 ml extra virgin olive oil
- 60 ml fresh lemon juice (about 2 lemons)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp black pepper, freshly ground
- 1 large English cucumber, diced
- 200 g cherry or grape tomatoes, halved
- 100 g sun-dried tomatoes in oil, roughly chopped
- 75 g red onion, finely diced
- 75 g Kalamata olives, pitted and halved
- 150 g feta cheese, crumbled
- 30 g fresh parsley, chopped
- 15 g fresh dill, chopped
Tools: A large pot for boiling the orzo, a colander, a large mixing bowl, a small bowl or jar for the dressing, a sharp knife, and a cutting board.
Notes: Use the best extra virgin olive oil you have for the dressing—it makes a world of difference. Don’t skip the fresh herbs; their vibrant flavor is irreplaceable.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 11 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcook the orzo. You want it to be al dente, with a little bite, because it will continue to soften slightly as it absorbs the dressing. Mushy orzo can make the salad a bit pasty.
- Dice your vegetables uniformly. This isn’t just for looks—it ensures you get a little bit of everything in each forkful. Aim for a small, consistent dice on the cucumber and red onion.
- Let the dressing sit for a minute. Whisking the dressing ingredients together and letting them sit for 5-10 minutes before adding them to the salad allows the garlic and oregano to infuse the oil and lemon juice, creating a much deeper flavor.
- Consider toasting the orzo. For a nuttier, more complex flavor, you can toast the dry orzo in a dry skillet over medium heat for 3-4 minutes until lightly golden before boiling it. It adds a wonderful extra dimension.
How to Make Mediterranean Orzo Salad
Step 1: Cook the orzo. Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to the package directions until it is al dente. You’ll notice it should be tender but still have a slight resistance when you bite into it. Once cooked, drain it thoroughly in a colander and give it a quick rinse with cold water to stop the cooking process. This also helps wash away excess starch so the orzo doesn’t clump together.
Step 2: Make the lemon-herb vinaigrette. While the orzo is cooking, grab your small bowl or jar. Add the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper. Whisk it vigorously or shake the jar until the dressing is well combined and looks slightly emulsified. The aroma at this point is just incredible—garlicky, herby, and bright. Set it aside to let the flavors meld.
Step 3: Prepare all your vegetables and herbs. This is your chopping station. Dice the cucumber, halve the cherry tomatoes, chop the sun-dried tomatoes, finely dice the red onion, and halve the Kalamata olives. Try to get all your veg to a similar, bite-sized scale. Then, chop your fresh parsley and dill. Having everything prepped and ready makes the final assembly a breeze.
Step 4: Combine the salad. In your large mixing bowl, add the cooled, drained orzo. Now, gently add all your prepared vegetables: the cucumber, both kinds of tomatoes, red onion, and olives. Pour about two-thirds of the dressing over the top. Using a large spoon or spatula, gently toss everything together until it’s evenly coated. The colors should look beautifully vibrant and mixed.
Step 5: Add the cheese and herbs. Now, scatter most of the crumbled feta and all of the fresh parsley and dill over the salad. Reserve a little feta for garnish. Gently fold these in. You want to distribute them without breaking up the feta too much. The trick is to be gentle here to keep the textures distinct.
Step 6: Taste and adjust. This is the most important step! Taste a spoonful of the salad. Does it need more salt? A bit more pepper? Perhaps a extra squeeze of lemon for acidity? Now is the time to adjust. You can add the remaining dressing if you feel it needs it. Remember, the flavors will continue to develop as it chills.
Step 7: Let it rest. For the best flavor, cover the bowl and let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the orzo to fully absorb the dressing and all the flavors to marry beautifully. The salad will taste even better the next day.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; texture of vegetables and pasta will suffer.
- Reviving: If dry after chilling, drizzle with extra olive oil and a fresh squeeze of lemon juice, then toss.
Serving Suggestions
Complementary Dishes
- Grilled Lemon Herb Chicken — The simple, savory flavors of the chicken are a perfect protein-packed partner that doesn’t compete with the salad’s brightness.
- Pan-Seared Salmon with a Dill Crust — The rich, flaky fish complements the lemony and herby notes in the salad, creating a truly elegant meal.
- Garlic and Herb Lamb Kebabs — For a more festive spread, the robust flavor of lamb pairs wonderfully with the Mediterranean vibe of the orzo.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy and herbal notes are a mirror image of the salad’s dressing, making each bite and sip sing.
- Sparkling Water with Lemon and Mint — A non-alcoholic option that cleanses the palate and enhances the fresh, zesty elements of the dish.
- A Light Greek Rosé — It’s dry, refreshing, and has just enough berry nuance to stand up to the salty feta and olives without overpowering them.
Something Sweet
- Lemon Olive Oil Cake — It continues the citrus theme in the most delightful, moist, and subtly sweet way, providing a perfect ending.
- Baklava — The honey, nuts, and flaky phyllo offer a wonderful textural contrast and a touch of decadent sweetness.
- Fresh Berries with a Dollop of Greek Yogurt — A light, healthy, and refreshing option that feels just right after a flavorful meal.
Top Mistakes to Avoid
- Overcooking the orzo. This is the number one pitfall. Mushy orzo will make the entire salad feel heavy and stodgy. Always err on the side of al dente, as it softens a bit later.
- Adding the feta while the orzo is hot. If you mix the feta in while the pasta is still warm, it will melt and become greasy instead of staying in distinct, creamy crumbles. Always let the orzo cool first.
- Skipping the resting time. I know it’s tempting to dig in right away, but letting the salad chill for at least 30 minutes is non-negotiable. This is when the magic happens and the flavors truly come together.
- Using bottled lemon juice. The fresh, bright acidity of real lemon juice is a key component of the dressing. Bottled juice often has a flat, sometimes bitter taste that will let the whole dish down.
Expert Tips
- Tip: Toast your orzo for a flavor boost. As mentioned before, toasting the dry orzo in a skillet until fragrant adds a lovely, nutty depth that makes the salad taste even more complex and homemade.
- Tip: Soak your red onion. If you’re sensitive to the sharp, raw bite of red onion, soak the diced pieces in a bowl of cold water for 10 minutes before adding them to the salad. This tames the pungency beautifully while keeping the crunch.
- Tip: Make it a main course. This salad is easily transformed into a hearty lunch or light dinner by adding a can of drained and rinsed chickpeas or some flaked canned tuna for extra protein and staying power.
- Tip: Reserve some add-ins for garnish. When serving for a crowd, hold back a tablespoon each of feta, herbs, and olives to sprinkle over the top of the finished salad in the bowl. It makes it look professionally styled and extra inviting.
FAQs
Can I make this Mediterranean Orzo Salad ahead of time?
Absolutely, and I highly recommend it! This salad is a fantastic make-ahead dish. You can prepare it completely, cover it tightly, and store it in the refrigerator for up to 3 days. The flavors meld and improve over time. Just give it a good stir before serving, and you might want to add a tiny fresh squeeze of lemon juice to brighten it up again.
Is there a way to make this gluten-free?
Yes, easily! Simply swap the regular orzo for a gluten-free orzo pasta. Many brands make excellent versions from rice, corn, or quinoa. Just be sure to follow the cooking instructions on the gluten-free package, as the cooking time and liquid absorption can sometimes differ from traditional wheat orzo.
Can I use a different cheese?
You can, though feta is classic for a reason. If you need a substitute, halloumi that’s been grilled and cubed would be fantastic, or even a firm goat cheese. For a dairy-free version, a good vegan feta alternative or even some creamy, marinated tofu cubes would work well to provide that salty, tangy element.
My salad seems a bit dry after chilling, what happened?
The orzo continues to absorb the dressing as it sits. This is totally normal! The fix is simple: just before serving, drizzle a little extra olive oil and a fresh squeeze of lemon juice over the top and toss it again. This will bring back the glossy, moist texture and wake up all the flavors.
What can I use instead of dill?
If you’re not a fan of dill, fresh mint is a wonderful substitute that still feels very Mediterranean. You could also use a smaller amount of fresh basil, or simply increase the amount of parsley. The goal is to have that fresh, green, herby note, so any of those will work beautifully.
Mediterranean Orzo Salad
Make this vibrant Mediterranean Orzo Salad with feta, olives, and lemon herb dressing. Perfect for potlucks and easy lunches. Get the recipe now!
Ingredients
For the salad:
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225 g orzo pasta
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1 large English cucumber (diced)
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200 g cherry or grape tomatoes (halved)
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100 g sun-dried tomatoes in oil (roughly chopped)
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75 g red onion (finely diced)
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75 g Kalamata olives (pitted and halved)
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150 g feta cheese (crumbled)
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30 g fresh parsley (chopped)
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15 g fresh dill (chopped)
For the lemon-herb vinaigrette:
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120 ml extra virgin olive oil
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60 ml fresh lemon juice
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2 cloves garlic (minced)
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1 tsp dried oregano
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1/2 tsp sea salt
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1/4 tsp black pepper (freshly ground)
Instructions
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Cook the orzo. Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to the package directions until it is al dente. Once cooked, drain it thoroughly in a colander and give it a quick rinse with cold water to stop the cooking process.01
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Make the lemon-herb vinaigrette. While the orzo is cooking, grab your small bowl or jar. Add the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper. Whisk it vigorously or shake the jar until the dressing is well combined and looks slightly emulsified. Set it aside to let the flavors meld.02
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Prepare all your vegetables and herbs. Dice the cucumber, halve the cherry tomatoes, chop the sun-dried tomatoes, finely dice the red onion, and halve the Kalamata olives. Then, chop your fresh parsley and dill.03
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Combine the salad. In your large mixing bowl, add the cooled, drained orzo. Now, gently add all your prepared vegetables: the cucumber, both kinds of tomatoes, red onion, and olives. Pour about two-thirds of the dressing over the top. Using a large spoon or spatula, gently toss everything together until it’s evenly coated.04
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Add the cheese and herbs. Now, scatter most of the crumbled feta and all of the fresh parsley and dill over the salad. Reserve a little feta for garnish. Gently fold these in.05
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Taste and adjust. Taste a spoonful of the salad. Does it need more salt? A bit more pepper? Perhaps a extra squeeze of lemon for acidity? Now is the time to adjust. You can add the remaining dressing if you feel it needs it.06
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Let it rest. For the best flavor, cover the bowl and let the salad sit in the refrigerator for at least 30 minutes before serving.07
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