Greek Orzo Salad Recipe
Introduction
Greek Orzo Salad is a bright, fresh dish perfect for warm days or as a vibrant side. With tangy lemon dressing, crisp cucumbers, juicy tomatoes, and creamy feta, it’s a delightful mix of textures and flavors that’s easy to prepare and enjoy.
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 and 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 whisking continuously, slowly drizzle in the olive oil until the dressing is emulsified. Stir in the finely chopped red onion and fresh dill. Season with kosher salt and freshly ground black pepper to taste.
- Step 2: Bring a large pot of generously salted water to a boil. Cook the orzo according to package directions until al dente, stirring occasionally. Drain the orzo well.
- Step 3: Transfer the warm orzo to the bowl with the dressing. Add the sliced cucumbers, halved cherry tomatoes, and rinsed chickpeas. Toss gently to coat everything evenly.
- Step 4: Taste and adjust seasoning with additional salt and pepper if needed. Gently fold in the crumbled feta, halved kalamata olives, and fresh dill fronds. Garnish with more dill before serving.
Tips & Variations
- For extra flavor, chill the salad for 30 minutes before serving to let the dressing meld with the ingredients.
- Substitute fresh mint leaves for dill for a different herbal note.
- Add grilled chicken or shrimp to make this a hearty main dish.
- Use whole wheat orzo for a nuttier taste and added fiber.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. The dressing can also be made 3 days ahead and kept separately for maximum freshness. When ready to serve, toss the salad again and add any additional dill or feta. This salad is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of orzo?
Yes, small pasta shapes like couscous, ditalini, or small shells work well as substitutes, but cooking times may vary.
Is this salad suitable for meal prep?
Absolutely. The dressing can be made in advance, and the salad holds up well refrigerated for a few days, making it a great option for easy lunches and dinners.
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Greek Orzo Salad Recipe
- Total Time: 24 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant Greek Orzo Salad featuring tender orzo pasta tossed in a tangy lemon-Dijon dressing, combined with crisp cucumbers, juicy cherry tomatoes, chickpeas, tangy feta, and briny kalamata olives, all enhanced with fresh dill for a perfect light meal or side dish.
Ingredients
Dressing
- 2 tbsp. fresh lemon juice
- 1 tbsp. Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 cup 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 cups cherry tomatoes, halved
- 1 (15.5-oz.) can chickpeas, drained and rinsed
- 1 cup crumbled feta (about 4 oz.)
- 1/2 cup pitted kalamata olives, halved
- 1/4 cup fresh dill fronds, plus more for serving
Instructions
- Prepare the dressing: In a large bowl, whisk together fresh lemon juice and Dijon mustard. While continually whisking, slowly drizzle in extra-virgin olive oil until the mixture is fully emulsified. Stir in finely chopped red onion and fresh dill. Season the dressing with kosher salt and freshly ground black pepper to taste.
- Make ahead option: The dressing can be made up to 3 days in advance. Store it in an airtight container and refrigerate until ready to use.
- 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 instructions (typically 7–9 minutes). Drain the orzo well.
- Combine salad ingredients: Transfer the drained orzo into the bowl with the prepared dressing. Add sliced Persian cucumbers, halved cherry tomatoes, and rinsed chickpeas. Toss well to coat all ingredients evenly with the dressing.
- Season and finish: Taste the salad and adjust salt and pepper as needed. Gently fold in crumbled feta cheese, halved kalamata olives, and fresh dill fronds. Top the salad with additional dill for garnish before serving.
Notes
- The dressing can be prepared up to three days ahead to allow flavors to meld beautifully.
- Use Persian cucumbers for their mild flavor and crisp texture; regular cucumbers can also be substituted.
- Make sure to drain and rinse canned chickpeas well to reduce sodium and canning liquid taste.
- For a vegan version, omit feta or substitute with a plant-based cheese alternative.
- This salad is best served chilled or at room temperature and can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Keywords: Greek orzo salad, orzo pasta salad, Mediterranean salad, vegetarian salad, lemon Dijon dressing, feta salad, chickpea salad, summer salad
