Dinner

Mediterranean Greek Orzo Feta Salad Recipe

Name: Mediterranean Greek Orzo Feta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 9 oz orzo pasta; 1.25 cups tomatoes, halved or quartered into bite-sized pieces; 2 cucumbers, diced into ½-inch pieces; 0.75 cup feta cheese, crumbled (preferably Mt. Vikos); 0.75 cup Kalamata olives; 1/4 cup onions, finely chopped; 1/4 cup fresh dill, finely chopped; 1 shallot, finely minced; 3 tbsp fresh lemon juice; 1 tsp Dijon or Grey Poupon mustard; 1 tsp dried oregano; 5 tbsp olive oil; 0.5 tsp red wine vinegar; Salt, to taste; Black pepper, to taste

ByJulian Dempsey February 24, 2026February 24, 2026

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Introduction

This Mediterranean Greek Orzo Feta Salad takes all the classic Greek flavors you love—juicy tomatoes, crisp cucumbers, briny olives, and tangy feta—and combines them with tender orzo pasta. It’s a refreshing, filling dish perfect for a quick weeknight dinner or a make-ahead lunch that only tastes better after chilling.

A large white oval dish filled with a layered orzo salad showing pale golden orzo pasta forming the base layer mixed with chunks of bright green cucumber, halved red cherry tomatoes, dark purple olives, small white crumbles of feta cheese, thin slices of purple-red onion, and sprinkled with fresh green dill. A half lemon with a bright yellow color sits on one edge of the dish. The salad is placed on a white marbled surface with a small white bowl of crumbly white cheese nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 oz orzo (preferably Barilla for the perfect al dente bite)
1.25 cups tomatoes, halved or quartered into bite-sized pieces
2 cucumbers, diced into roughly ½-inch pieces
0.75 cup feta cheese (Mt. Vikos preferred for authentic tang), crumbled
0.75 cup olives (Kalamata or any preferred type)
¼ cup onions, finely chopped
¼ cup fresh dill, finely chopped
1 shallot, finely minced (for dressing)
3 tbsp fresh lemon juice
1 tsp mustard (Grey Poupon recommended for sharp kick)
1 tsp dried oregano
5 tbsp olive oil
0.5 tsp red wine vinegar
Salt, to taste
Pepper, to taste

Instructions

Step 1: Bring a large pot of salted water to a boil and add the orzo. Cook according to package directions until al dente, usually 9-11 minutes, to achieve a tender but firm bite. Drain the orzo and spread it on a baking sheet or shallow bowl to cool completely. This stops further cooking and prevents mushiness.
Step 2: While the orzo cooks, prep the vegetables. Halve or quarter the tomatoes, dice the cucumbers, finely mince the shallot (set aside for dressing), and chop the onions and dill finely. Preparing ingredients in advance ensures even bites and keeps everything fresh.
Step 3: In a small bowl, whisk together the minced shallot, lemon juice, mustard, oregano, olive oil, and red wine vinegar until emulsified. This dressing imparts bright acidity and herbaceous notes that enhance the salad.
Step 4: In a large bowl, combine the cooled orzo with tomatoes, cucumbers, olives, onions, and dill. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly. Season with salt and pepper cautiously since the feta and olives add saltiness.
Step 5: Transfer the salad to a serving dish or individual bowls and serve immediately while the orzo is slightly warm to soak up the dressing. For make-ahead meals, hold off on adding dressing until just before serving to keep the orzo and vegetables fresh and prevent sogginess.

Tips & Variations

Use block feta cheese rather than pre-crumbled for a creamier texture and more authentic flavor.
Swap orzo with other small pasta shapes like ditalini, acini di pepe, or couscous if preferred.
Substitute Kalamata olives with black or green olives, or a mix, depending on your taste.
If fresh dill is unavailable, use 1 tablespoon dried dill or substitute with fresh parsley or mint for a fresh twist.
For a dairy-free version, omit feta or use a vegan feta alternative.
Always rinse cooked orzo under cold water to stop cooking and prevent stickiness.
Add dressing just before serving when making the salad ahead to avoid sogginess.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a few hours as they meld together. When ready to eat, serve cold or at room temperature—remove from the fridge about 15 minutes beforehand and stir well. If the salad seems dry, add a splash of olive oil or lemon juice before serving.

How to Serve

A large oval white plate filled with orzo pasta as the base layer, light yellow with a firm texture. Mixed throughout are fresh green cucumber cubes, red cherry tomato halves, thin slices of purple-red onion, dark purple Kalamata olives, and small white crumbles of feta cheese. Green dill sprigs are scattered on top, adding a fine feathery texture. On one side, a halved bright yellow lemon rests beside the orzo salad. The dish is placed on a surface with white marbled texture with a small bowl of white cottage cheese nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is ideal for meal prep and tastes even better after a few hours in the fridge. To keep ingredients fresh, store the dressing and feta separately and add them just before serving.

What type of feta cheese should I use?

Use a block of feta stored in brine for a moist, creamy texture and sharp flavor. Greek or Bulgarian feta varieties are excellent choices. Avoid pre-crumbled feta as it tends to be drier and less flavorful.