Greek Orzo Salad Recipe

Greek Orzo Salad Recipe

Make the Greek Orzo Salad Recipe now: bright lemon, olives, and feta come together for a quick, flavorful dish.

Ingredients

Instructions

Step 1: Bring water to a rolling boil and season it

Bring 3 quarts (2.8 liters) of water to a full rolling boil and stir in 1 1/2 tablespoons kosher salt so the pasta water is properly seasoned. This is the very first action — get the water aggressively boiling so the orzo will cook evenly when added.

Step 2: Cook the orzo until just al dente

Add 1 1/2 cups (270 g) dry orzo to the boiling, salted water, stir to prevent clumping, and keep it at a steady boil for 8–10 minutes until the grains are tender but still have a slight bite when tasted. Keep an eye on the texture; orzo should remain plump but not mushy.

Step 3: Drain and cool the orzo

Drain the orzo in a fine-mesh strainer or colander, then rinse briefly under cold running water for 20–30 seconds, stirring gently until it’s no longer hot but slightly warm; drain thoroughly so there’s no excess water. Transfer to a bowl and let rest briefly off heat before tossing with oil.


Step 4: Toss the warm orzo with a touch of oil and let it cool

Move the drained orzo to a large mixing bowl, drizzle 1 teaspoon extra-virgin olive oil over the grains, and toss gently so the pieces stay separate as they cool; leave the bowl at room temperature for about 15–20 minutes while you prepare the dressing and vegetables.

Step 5: Combine the acid and aromatics for the dressing

In a separate medium bowl, combine 1/4 cup freshly squeezed lemon juice, 2 tablespoons red wine vinegar, one finely minced garlic clove, and 1 teaspoon Dijon mustard; whisk until the mustard dissolves and the mixture looks smooth and uniform.

Step 6: Season the dressing base

Stir 1 1/2 teaspoons dried oregano, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper into the lemon-vinegar mixture, whisking so the dried herbs and salt are evenly distributed and the flavor base is balanced.

Step 7: Emulsify the dressing with olive oil

While whisking continuously, slowly drizzle in 1/2 cup extra-virgin olive oil in a thin, steady stream until the dressing emulsifies and becomes slightly thickened with a glossy sheen; taste and adjust with a pinch more salt or pepper if needed.


Step 8: Prepare the vegetables and mix-ins

Halve 1 1/2 cups cherry tomatoes, quarter and slice 1 1/2 cups English cucumber, seed and dice a small red bell pepper, finely dice 1/3 cup red onion, halve 3/4 cup pitted Kalamata olives, cube or crumble 1 cup feta, and finely chop 1/4 cup parsley and 2 tablespoons mint. Arrange them neatly so each element keeps its texture and color.


Step 9: Add the cooled orzo to the vegetables

Once the orzo has cooled to slightly warm, add it to the prepared vegetables and mix-ins in the large bowl so the textures — plump pasta, crisp cucumber, juicy tomatoes, salty olives — start to sit together before dressing.

Step 10: Fold everything together gently

Gently fold in the halved tomatoes, sliced cucumber, diced red bell pepper, diced red onion, halved Kalamata olives, feta, chopped parsley, and chopped mint until everything is evenly distributed and the mixture looks balanced and colorful.


Step 11: Dress the salad evenly

Pour the lemon-oregano dressing over the assembled orzo and vegetables, scraping the bowl to capture every bit of seasoning, and toss gently but thoroughly for 1–2 minutes so every grain and piece of veg is lightly coated and glossy.

Step 12: Add optional heat and re-taste

If you like a hint of heat, sprinkle in 1/4 teaspoon crushed red pepper flakes and toss briefly to distribute. Taste the salad and adjust seasoning with a pinch more salt, a squeeze more lemon, or a small drizzle of olive oil as needed.

Step 13: Chill to let flavors meld

Cover the bowl tightly and refrigerate the salad for at least 30 minutes (up to 2 hours) so the lemon, oregano, and salt can soften and marry the vegetables and pasta; chilling rounds flavors and slightly firms the textures.

Step 14: Bring back to serving temperature

Before serving, remove the salad from the refrigerator and let it sit at room temperature for 10–15 minutes to take the chill off so the flavors are more pronounced and the texture is pleasing.

Step 15: Final toss and finish

Give the salad a gentle toss to redistribute any dressing settled at the bottom; if it looks dry, refresh with 1–2 teaspoons olive oil and a small squeeze of lemon juice, then toss again to combine.

Step 16: Plate and garnish for serving

Transfer the Greek orzo salad to a serving bowl or platter, sprinkle with the optional crumbled feta and an extra 2 tablespoons chopped parsley or mint for garnish, and serve with lemon wedges on the side. The salad is best slightly chilled or at a cool room temperature, and leftovers keep well refrigerated for up to 3 days.


Notes