Pin It My neighbor Maria handed me a plastic container over the fence one August afternoon, condensation beading on the sides. Inside was this orzo salad, still cool from her fridge, flecked with herbs and glistening with olive oil. I ate it standing in my kitchen with a fork straight from the drawer, and by the time I looked down, the container was empty. That week, I knocked on her door with a notepad.
I started bringing this to summer gatherings after a disaster with a lettuce salad that turned to mush in the heat. People scraped the bowl clean and three different friends texted me that night asking for the recipe. Now I double the batch automatically because I know how fast it disappears, and I always keep a small container back for myself the next day.
Ingredients
- Orzo pasta: This rice-shaped pasta holds dressing in every crevice, and rinsing it cold stops the cooking so it stays tender but never mushy.
- Cherry tomatoes: Halving them releases their juice into the salad, adding natural sweetness that ties everything together.
- Cucumber: Dice it small so each forkful has a little crunch without overpowering the delicate pasta.
- Red onion: A quick dice gives sharpness, but if you soak it in cold water for five minutes first, it mellows beautifully.
- Kalamata olives: Their deep brine cuts through the richness of the feta and adds that unmistakable Mediterranean punch.
- Feta cheese: Crumble it yourself from a block instead of buying pre-crumbled for creamier texture and better flavor.
- Fresh parsley and dill: The herbs brighten everything, and dill adds a whisper of anise that makes people ask what the secret is.
- Extra-virgin olive oil: Use the good stuff here since it is not cooked, it coats every ingredient and carries the lemon straight to your taste buds.
- Lemon juice: Freshly squeezed is non-negotiable, bottled juice tastes flat and the salad loses its spark.
- Dried oregano: It blooms in the dressing and tastes like sunshine, the backbone of Greek flavor.
- Dijon mustard: Just half a teaspoon emulsifies the dressing and adds a subtle tang that rounds out the lemon.
Instructions
- Boil the orzo:
- Bring a large pot of salted water to a rolling boil and add the orzo, stirring once so it does not clump. Cook until al dente, about 8 to 10 minutes, then drain and rinse under cold water until the pasta is completely cool.
- Combine the salad base:
- In a large bowl, toss together the cooled orzo, halved cherry tomatoes, diced cucumber, red onion, olives, crumbled feta, parsley, and dill. Use your hands to mix gently so the feta does not turn to paste.
- Whisk the dressing:
- In a small bowl or jar, combine olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper, whisking hard until it thickens and looks creamy. If using a jar, just shake it vigorously for thirty seconds.
- Dress and toss:
- Pour the dressing over the salad and toss gently with a large spoon, making sure every piece of orzo gets coated. Taste a spoonful and add more salt, pepper, or lemon juice if needed.
- Chill before serving:
- Let the salad sit in the fridge for at least 10 minutes so the flavors can meld and the orzo can drink up the dressing. Serve cold or at cool room temperature.
Pin It The first time I made this for a backyard dinner, my friend Sophie ate two bowls and then asked if she could take the leftovers home. I pretended to think about it, then handed her the container because I knew I had already won. She still mentions it every time we plan a meal together.
Customizing Your Salad
I have added grilled chicken for my husband, chickpeas when I wanted it heartier, and once I threw in roasted red peppers because I had a jar open in the fridge. It adapts to what you have without losing its identity, and every version has been devoured just as fast as the original.
Make Ahead Magic
This is one of those rare dishes that improves overnight as the orzo absorbs the dressing and the flavors deepen. I make it the night before picnics or potlucks and pull it straight from the fridge, no reheating or fussing required. Just give it a quick stir and maybe a drizzle of olive oil if it looks dry.
Serving and Storage
I serve this in a wide shallow bowl so everyone can see the colorful vegetables and crumbled feta on top. It holds up beautifully at room temperature for a couple of hours, which makes it perfect for buffets or outdoor tables.
- Store leftovers in an airtight container in the fridge for up to two days.
- If the salad seems dry after chilling, toss it with a splash of olive oil and a squeeze of lemon before serving.
- Let it sit out for ten minutes before serving if it has been refrigerated so the flavors wake up.
Pin It This salad has earned a permanent spot in my summer rotation, and I hope it does the same for you. Make it once and I promise you will be the one handing containers over the fence.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad keeps well refrigerated for up to 2 days. For best results, store the dressing separately and toss just before serving to maintain the crispness of the vegetables.
- → What can I add for extra protein?
Grilled chicken breast or chickpeas are excellent protein additions. You can also add white beans or shrimp for different flavor profiles.
- → Is there a substitute for feta cheese?
Goat cheese, ricotta salata, or Greek halloumi are good alternatives. Use the same quantity or adjust to taste preference.
- → Can I use fresh lemon juice instead of bottled?
Absolutely. Freshly squeezed lemon juice enhances the dressing significantly and is recommended for the best flavor.
- → How do I prevent the pasta from becoming mushy?
Cook the orzo to al dente according to package instructions, then immediately drain and rinse under cold water to stop the cooking process. This ensures a firm texture.
- → Can I substitute the lemon juice with another acid?
Red wine vinegar works well as an alternative. Use the same quantity and adjust seasoning to taste.