Greek Orzo Salad

My neighbor Sophia tossed this together one August afternoon when I wandered over complaining about the heat. She didn't measure anything, just grabbed what was cold in her fridge and a box of orzo from the pantry. Ten minutes later we were sitting on her porch with forks and a big bowl between us, and I realized I'd been overthinking summer cooking for years. That afternoon taught me more about Greek food than any cookbook ever did.

I started bringing this to every potluck after my sister's graduation party, where it somehow outlasted the barbecue and the desserts. People kept asking if I'd ordered it from somewhere, which made me laugh because it's genuinely one of the easiest things I make. Now I keep orzo stocked just in case someone texts that they're coming over, because this salad makes me look like I have my life together even when I absolutely don't.

Ingredients

• Orzo pasta: This rice-shaped pasta holds onto the dressing without getting mushy, and I always cook it a minute less than the package says so it stays firm.
• Cherry tomatoes: Halve them so they release just enough juice to mingle with the lemon dressing without making everything soggy.
• Cucumber: I learned to dice it small and avoid the seedy center, which keeps the salad from getting watery after a day in the fridge.
• Red onion: A quick rinse under cold water takes the sharp edge off while keeping that crisp bite.
• Kalamata olives: Their briny punch is what makes this taste Greek instead of generic, so don't skip them unless you truly hate olives.
• Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled; the texture and flavor are incomparably better.
• Fresh parsley and dill: The herbs bring brightness that dried versions just can't match, though I've used dried dill in a pinch and survived.
• Extra-virgin olive oil: Use something you'd actually want to taste, because it's the backbone of the dressing and there's nowhere for bad oil to hide.
• Lemon juice: Fresh is non-negotiable here; bottled lemon juice tastes like regret and I will die on this hill.
• Dried oregano: This is the one place where dried beats fresh, giving that authentic Greek taverna flavor.
• Dijon mustard: Just a touch helps the dressing cling to every piece of orzo instead of pooling at the bottom.

Instructions

Cook the orzo:

Boil it in well-salted water until it has just a slight bite, then drain and rinse it under cold water to stop the cooking completely. Letting it steam dry for a minute prevents a watery salad later.

Prep the vegetables:

Toss the cooled orzo with the tomatoes, cucumber, onion, olives, feta, and herbs in your largest bowl. Everything should look colorful and inviting, like a market haul.

Make the dressing:

Whisk together the olive oil, lemon juice, oregano, mustard, salt, and pepper until it looks creamy and unified. If it separates, just whisk again right before pouring.

Combine and rest:

Pour the dressing over everything and toss gently so the feta doesn't completely crumble into dust. Let it sit in the fridge for at least ten minutes so the flavors can get acquainted.

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Last spring I made a double batch for a baby shower and forgot it in my car for twenty minutes in the sun. I panicked and tasted it anyway, and somehow it was perfect, the feta just starting to soften and the tomatoes releasing their sweetness. Sometimes accidents teach you that this salad is more forgiving than you think, though I don't recommend the car trick as standard practice.

Making It Your Own

I've added grilled chicken when I needed it to be a full meal, and chickpeas when my vegetarian friends came over. Both work beautifully because the dressing is bold enough to flavor whatever you throw in. Some nights I'll toss in roasted red peppers from a jar or a handful of arugula right before serving, and it always feels like a different salad even though the base stays the same.

Storing and Serving

This salad lives happily in the fridge for two days, getting better as it sits because the orzo keeps soaking up flavor. I store it in a big glass container and just fork it out whenever I'm hungry, sometimes adding a squeeze of fresh lemon to wake it back up. It's one of those rare dishes that I actually prefer cold and straight from the fridge rather than brought to room temperature.

Common Questions I Get

People always ask if they can use regular pasta, and technically yes, but orzo's small size is what makes this feel like a cohesive salad instead of pasta with stuff on it. The other question is about the feta, and I always say buy a block and crumble it yourself because pre-crumbled is coated in anti-caking powder that tastes like chalk.

• If you can't find orzo, small shells or ditalini work in a pinch.
• Red wine vinegar can replace lemon juice if that's what you have, though you'll lose some brightness.
• Make it vegan by swapping feta for marinated tofu or just extra olives and a handful of pine nuts.

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This is the recipe I make when I want to feel like I'm on vacation without leaving my kitchen. Keep a box of orzo around and you'll always have a reason to invite people over, even on a Tuesday.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad actually improves with time. You can prepare it up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors meld beautifully as it sits.

→ How do I keep the orzo from getting mushy?

Cook the orzo to al dente according to package directions, then immediately rinse it under cold water to stop the cooking process. This prevents it from becoming overcooked and maintains a pleasant texture.

→ What can I add for extra protein?

Grilled chicken breast, chickpeas, white beans, or crispy chickpeas all work wonderfully. You can also add grilled shrimp for a seafood variation that complements the Mediterranean flavors.

→ Can I substitute the feta cheese?

Absolutely. Crumbled goat cheese, ricotta salata, or even fresh mozzarella can replace the feta. Each will bring a slightly different flavor profile while maintaining the salad's character.

→ Is there a dairy-free option?

You can omit the feta entirely or use a dairy-free feta alternative. The salad remains flavorful thanks to the lemon-oregano dressing, though the cheese does add a nice salty element.

→ Can I use fresh lemon juice instead of dried oregano?

The recipe already calls for fresh lemon juice. However, if you prefer fresh oregano, use about 1 tablespoon chopped fresh oregano instead of the 1 teaspoon dried. Fresh herbs will provide a brighter, more delicate flavor.