Greek Orzo Salad with Feta, Olives and Lemon Dressing

Fresh, bright and simple to make, this Greek Orzo Salad features a lemon-herb dressing, crisp vegetables and creamy feta. It’s an ideal side for picnics, summer barbecues or potlucks — and with a few easy additions it becomes a satisfying main course.

Having a versatile, make-ahead salad in your repertoire makes warm-weather entertaining effortless. This Greek Orzo Salad combines tender orzo, a lively lemon and herb dressing, sweet grape tomatoes, crisp cucumber and briny Kalamata olives balanced by salty crumbled feta. It’s quick to prepare — under 30 minutes — and can be served warm or chilled.

The signature is the lemon-herb dressing: fresh mint and oregano are paired with olive oil and lemon juice to brighten the whole dish. The dressing can be made first and the other components added as the orzo cools for a stress-free assembly.

Ingredients

• Orzo pasta – a short-cut pasta found in the pasta aisle.
• Olive oil
• Red onion, minced
• Green bell pepper – red, orange or yellow peppers work, depending on preference.
• Garlic, minced
• Lemon juice – fresh-squeezed is recommended for best flavor.
• Fresh mint, chopped
• Fresh oregano, chopped
• Salt
• Black pepper
• Grape tomatoes, halved
• Kalamata olives, sliced
• Cucumber, diced
• Feta cheese, crumbled

Instructions

This salad comes together in a few straightforward steps. Cook the orzo, make the lemon-herb dressing, sauté the aromatics, then toss everything together while the pasta is slightly warm so it absorbs the dressing.

1. Bring a large pot of water to a boil.
2. Cook the orzo according to the package directions until al dente. Drain and set aside to cool for 5–10 minutes.
3. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the minced red onion and diced bell pepper and sauté for 2–3 minutes until slightly softened. Add the garlic and sauté for an additional minute. Remove from heat and let cool briefly.
4. In a large bowl, whisk together the remaining 4 tablespoons olive oil, fresh lemon juice, chopped mint, chopped oregano, kosher salt and black pepper until well combined.
5. Add the sautéed onion, pepper and garlic to the dressing, then add the halved grape tomatoes and toss to coat.
6. Add the cooked orzo, sliced Kalamata olives and diced cucumber. Toss gently until everything is evenly combined and coated with the dressing.
7. Finish by sprinkling crumbled feta and additional chopped herbs on top. Serve warm or chilled.

Optional additions

To make this salad a heartier main dish, consider these simple additions:

• Chickpeas: Drain and rinse a 15-ounce can of chickpeas and stir them in with the orzo and vegetables for added fiber and protein.
• Grilled chicken: Marinated or grilled chicken breast pairs well with the lemon-herb flavors — slice or dice and toss on top.
• Shrimp: Grilled or pan-seared shrimp tossed in lemon and oregano complements the salad and adds seafood protein.

Other tasty mix-ins include capers, diced zucchini, roasted asparagus and sun-dried tomatoes. Add delicate ingredients like capers or diced raw zucchini toward the end so they retain texture. If you roast or grill vegetables first, let them cool a bit before adding to avoid wilting herbs and melting the feta.

Frequently asked questions

• Can you make this recipe ahead of time?
  Yes. The salad can be made up to 24 hours in advance and stored, covered, in the refrigerator. It’s delicious served warm or cold. If storing, you may want to add the feta just before serving to keep it more distinct.
• Do you rinse orzo before cooking?
  No. Orzo is a pasta and does not need to be rinsed before cooking. Add it directly to boiling water and cook according to package instructions.
• Can you make this salad vegan?
  Yes. Omit the feta cheese to make the recipe vegan-friendly.
• Can you make the salad gluten-free?
  Yes. Substitute a gluten-free orzo or another small gluten-free pasta such as penne, rotini, small shells or elbows if orzo is unavailable.

More recipes with fresh herbs

If you enjoy the bright herb flavors in this salad, try these other recipes that use fresh herbs for bright, fresh results:

• Ground Turkey Gyros — made with fresh oregano and mint for a Mediterranean twist.
• One-Pot Vegetarian Pesto Tortellini — a quick pasta dinner featuring fresh oregano in the pesto.
• Watermelon Salad with Feta and Mint — a sweet-and-salty summer salad that’s ready in minutes.
• Mint Julep Bourbon Chicken Skewers — a savory grilled option that highlights fresh mint.
• Peach Basil Moscow Mule — a refreshing cocktail that pairs basil with summer fruit.
• Pasta Salad with Greek Yogurt Dressing — a creamy dressing flavored with fresh dill.