Description
This Mediterranean Greek Orzo Feta Salad is a vibrant and refreshing dish combining al dente orzo pasta with classic Greek ingredients like tomatoes, cucumbers, Kalamata olives, fresh dill, and rich feta cheese. Tossed in a bright lemony dressing with mustard and oregano, this salad is perfect as a light vegetarian main or a flavorful side, ideal for meal prep and gatherings.
Ingredients
Scale
For the Salad:
- 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
For the Dressing:
- 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
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil then add the orzo. Cook it according to package directions until al dente, usually about 9-11 minutes. Drain the orzo and spread it out on a baking sheet or shallow bowl to cool completely. This stops further cooking and prevents mushy pasta as well as wilting of the vegetables and cheese.
- Prepare the Fresh Vegetables: While the orzo is cooking, halve or quarter the tomatoes, dice the cucumbers into roughly ½-inch pieces, finely mince the shallot (for the dressing), and finely chop the onions and fresh dill. Having everything ready ensures smooth assembly without vegetables becoming mushy.
- Build the Dressing: In a small bowl, whisk together the minced shallot, lemon juice, mustard, dried oregano, olive oil, and red wine vinegar until emulsified. This creates a bright, herbaceous dressing that complements the salad flavors perfectly.
- Assemble and Season the Salad: In a large bowl, combine the cooled orzo with the tomatoes, cucumbers, olives, onions, and dill. Pour the dressing over the salad and toss gently to coat every component evenly. Season with salt and black pepper carefully, considering the saltiness of feta and olives.
- Finish and Serve: Transfer the salad to serving bowls or plates and serve immediately while the orzo is slightly warm, which helps it absorb the dressing well. For make-ahead, hold the dressing and feta until just before serving to maintain freshness and texture.
Notes
- Use block feta cheese stored in brine for better texture and flavor than pre-crumbled versions.
- Rinse cooked orzo under cold water to stop cooking and prevent stickiness.
- Let the orzo cool completely before adding dressing to avoid wilting vegetables and melting feta.
- Cook orzo in well-salted water to season it properly.
- The salad tastes better after sitting for at least 30 minutes or overnight to meld flavors.
- Hold back some dressing if making ahead to add just before serving, as orzo absorbs liquids over time.
- Substitute small pasta shapes or couscous if orzo is unavailable.
- Use goat cheese or vegan feta substitute if desired.
- Fresh dill can be replaced with dried dill (1 tablespoon) or fresh parsley/mint for variation.
- Any type of olives work well—choose your favorite.
- If shallots are unavailable, red onion or white onion can be substituted.
- Fresh lemon juice gives the best flavor, but bottled lemon juice or red wine vinegar can be used in a pinch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean, Greek
Keywords: Mediterranean salad, Greek salad, orzo salad, feta salad, vegetarian dinner, summer salad, easy meal prep, lemon dressing, Mediterranean diet
