Name: Greek Lemon Orzo Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 8 oz orzo pasta; 1 English cucumber, diced; 1 cup grape tomatoes, halved; 1 cup sliced kalamata olives; 1/2 red onion, diced; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 1/2 cup extra virgin olive oil; 1 lemon, juiced; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 2 garlic cloves, minced; 1/2 tsp dried oregano; 1/2 tsp kosher salt; 1/2 tsp ground black pepper

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Why You’ll Love This Recipe

Greek Lemon Orzo Salad is a refreshing, vibrant dish full of Mediterranean flavors. The chewy orzo pasta is combined with crisp cucumber, juicy tomatoes, briny kalamata olives, and tangy feta cheese, all tossed in a zesty lemon dressing. The flavors are bright and bold, making this salad the perfect side for summer BBQs, picnics, or a light lunch. It’s also a versatile dish, as it can be served at room temperature or slightly chilled, and it keeps well in the fridge for a few days, making it great for meal prep!

Greek Lemon Orzo Salad Recipe

Ingredients

For the Salad:

8 oz orzo pasta
1 English cucumber, diced
1 cup grape tomatoes, halved
1 cup sliced kalamata olives
½ red onion, diced
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped

For the Dressing:

½ cup extra virgin olive oil
1 lemon, juiced
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Orzo:
- Cook the orzo pasta to al dente in salted water according to the package instructions.
- Spread the cooked orzo on a sheet pan to cool slightly before transferring it to a large mixing bowl.
Prepare the Salad Ingredients:
- Stir together the cooked orzo, diced cucumber, halved grape tomatoes, sliced kalamata olives, diced red onion, crumbled feta cheese, and chopped fresh parsley in the large bowl.
Make the Dressing:
- In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and ground black pepper until well combined.
Combine:
- Pour the dressing over the warm orzo mixture and toss gently to combine. Ensure all the ingredients are evenly coated with the dressing.
Serve:
- Serve the salad at room temperature or slightly chilled. It’s best enjoyed fresh, but it can also be stored for later.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Pasta Substitution: If you don’t have orzo, this recipe works well with other short pasta like bow ties, penne, or rotini. You can also use gluten-free pasta to make the dish gluten-free.
Extra Veggies: Add in other Mediterranean ingredients such as roasted red peppers, artichoke hearts, or a handful of spinach to increase the salad’s depth of flavor and texture.
Protein Additions: Add grilled chicken, lamb, or chickpeas to make the salad more substantial and turn it into a complete meal.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad will continue to marinate and the flavors will develop, making it even tastier the next day.
No Reheating Needed: This salad is best served cold or at room temperature, so there’s no need to reheat. Just toss the salad again before serving if needed.

FAQs

Can this salad be made ahead of time?

Yes, you can make this salad ahead of time, but I recommend dressing it with only half of the dressing if you plan to store it. The other half can be stored in a small jar and added right before serving to ensure the vegetables don’t get too soft.

Can I use a different type of cheese?

If you don’t like feta, you can substitute with crumbled goat cheese, ricotta salata, or a shredded sharp cheese like Parmesan.

Can I add other herbs?

Absolutely! You can add fresh basil, oregano, or mint for a twist on the classic Mediterranean flavors.

How do I make this gluten-free?

To make this salad gluten-free, simply swap the orzo for a gluten-free pasta, and ensure your Dijon mustard is gluten-free.

How do I store leftovers?

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind the longer it sits, the softer the vegetables will become due to the dressing.

Can I add protein to this salad?

Yes, you can add grilled chicken, shrimp, or even chickpeas to make it a heartier dish.

Conclusion

Greek Lemon Orzo Salad is the ultimate refreshing side dish that combines fresh Mediterranean flavors with hearty orzo pasta. Whether you’re serving it alongside grilled meats, enjoying it as a light lunch, or prepping it for a meal later in the week, this salad is guaranteed to impress. It’s easy to make, full of flavor, and a great addition to any meal. Plus, the tangy lemon dressing and feta cheese make it utterly irresistible!