Save to Pinterest This Greek Orzo with Feta and Olives is my go-to dish whenever I want something fresh and satisfying with a Mediterranean flair. Each bite bursts with briny olives, juicy cherry tomatoes, and creamy feta, all wrapped in tender orzo and tossed in a zesty lemon dressing. It is an easy weeknight dinner that doubles as a crowd-pleasing side for summer gatherings.
My first time making this was for a picnic potluck where every last bite disappeared. Since then, I make it every time I crave something fresh but also comforting.
Ingredients
- Orzo pasta: The base of the dish Choose Greek or Italian orzo for the best texture and cook just until al dente
- Salt: Enhances flavor and helps season the orzo as it cooks
- Cherry tomatoes: Bring sweetness and color Look for bright red and firm tomatoes
- Cucumber: Adds crunch and a cool contrast to the warm orzo Use a Persian or English cucumber for fewer seeds
- Red onion: Gives depth and a hint of sharpness Soak chopped onion in cold water for a few minutes for milder flavor
- Kalamata olives: Offer briny richness Opt for pitted and high-quality olives packed in olive oil for maximum flavor
- Fresh parsley Fresh dill Fresh mint: Bring a burst of herbal brightness Always use freshly chopped herbs and add mint for a cooling lift
- Feta cheese: Provides creamy tang Buy a good block of sheep’s milk feta and crumble it yourself for better taste
- Extra-virgin olive oil: The dressing foundation Choose the richest extra-virgin olive oil you have
- Fresh lemon juice lemon zest: Deliver the signature zesty punch Use fresh lemons for both juice and zest to brighten all the flavors
- Garlic: Adds a subtle bite Use one small clove minced as it will mellow in the dressing
- Dried oregano: Classic Greek flavor Use the best quality dried oregano you can find
- Black pepper salt: These finish the seasoning Taste and adjust as needed with more or less
Instructions
- Cook the Orzo:
- Bring a large pot of salted water to a rolling boil Drop in the orzo and cook according to the package until just al dente about eight to ten minutes Drain well and briefly rinse with cold water to stop the cooking and prevent sticking
- Whisk the Dressing:
- In a large mixing bowl whisk together the extra-virgin olive oil fresh lemon juice lemon zest minced garlic dried oregano salt and pepper This ensures the dressing emulsifies and the garlic flavor mellows
- Dress the Orzo:
- Add the warm orzo to the bowl with the dressing Gently toss the pasta until every grain is coated Let it sit for a minute or two to soak up the flavors
- Add Veggies and Herbs:
- To the dressed orzo add the halved cherry tomatoes diced cucumber finely chopped red onion sliced Kalamata olives chopped parsley dill and the optional mint Carefully fold everything together so the veggies stay vibrant and intact
- Fold in the Feta:
- Sprinkle in the crumbled feta and gently fold so it is evenly distributed throughout the salad Taste and tweak salt or pepper as you like
- Serve or Chill:
- Serve straight away for a warm side or cover and refrigerate for at least thirty minutes for a refreshing cold salad Garnish with extra feta or fresh herbs right before serving
Save to Pinterest I love how the feta softens and mingles with the lemony dressing. It reminds me of seaside lunches in Greece with my family where every meal finished with us passing the salad bowl for seconds. The salty pop of Kalamata olives is always my favorite part.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days The salad can dry out a bit so add a splash of olive oil and lemon juice to refresh before serving If making ahead for a party add the fresh herbs and feta right before serving for the best color and texture
Ingredient Substitutions
Swap orzo for small pasta shapes like farfalle or pearl couscous If you only have green or black olives use those or try a mix For a vegan version use a plant-based feta alternative You can add chickpeas or leftover grilled chicken for more protein
Serving Suggestions
This orzo salad makes a hearty lunch on its own It is also wonderful as a side for grilled vegetables chicken or seafood At parties I serve it alongside pita bread and tzatziki for a full spread It travels well for potlucks and picnics
Save to Pinterest This dish tastes even better the next day once the flavors blend together. Enjoy it as a light meal or the centerpiece of your next gathering.
Common Recipe Questions
- → What type of olive works best?
Kalamata olives are recommended for authentic flavor and tang, but you can substitute with black or green olives if desired.
- → Can I prepare this dish ahead?
Yes. Make it in advance and cover; refrigerate for up to 2 days. For best texture, toss with fresh herbs just before serving.
- → How do I keep orzo from sticking?
After draining, briefly rinse orzo with cold water to remove excess starch. Toss with dressing to keep grains separate.
- → Is this suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly. Always check cheese labels to confirm no non-vegetarian additives.
- → What proteins can I add?
You can add chickpeas or grilled chicken for extra protein, without affecting the overall Mediterranean flavor profile.
- → What are good vegetable additions?
Try roasted red peppers, artichoke hearts, or blanched asparagus for extra color and flavor variation.