Save to Pinterest The first time I made this salad was during a heatwave when turning on the oven felt like a personal offense. I had a bag of orzo staring at me from the pantry and some chickpeas that needed using, so I threw everything together in what I thought was a desperate move. My roommate walked in, took one bite, and asked if I'd been secretly taking Mediterranean cooking classes.
I brought this to a neighborhood potluck last summer and watched three different people ask for the recipe within ten minutes of arriving. Something about the combination of cool cucumber, fresh herbs, and that tangy vinaigrette makes people keep coming back for seconds.
Ingredients
- Orzo pasta: This rice shaped pasta is the star that makes everything feel substantial while staying light
- Chickpeas: Rinse them really well and pat them dry so they dont make your salad soggy
- English cucumber: The thin skin and fewer seeds mean no peeling required and consistent crunch
- Cherry tomatoes: They hold their shape better than regular tomatoes and add sweet bursts of flavor
- Red onion: Soak the diced onion in cold water for 10 minutes if you want to tame the bite
- Fresh parsley and mint: The mint is not optional here it adds this bright refreshing note that makes the whole dish sing
- Feta cheese: Even if you think you dont like feta try it here the salty creaminess balances the lemon perfectly
- Lemon: Both the juice and zest go into that vinaigrette for maximum bright flavor
- Garlic: Mince it finely so you dont bite into big raw chunks
- Dijon mustard: This is the secret that helps the oil and lemon juice become best friends
Instructions
- Cook the orzo to perfect tenderness:
- Boil it in salted water until its al dente then immediately drain and rinse under cold water until its cool to the touch
- Build your colorful base:
- In a large bowl toss together the cooled orzo chickpeas cucumber tomatoes onion parsley mint and feta until everything looks like a confetti celebration
- Whisk up the magic dressing:
- Combine the olive oil lemon juice lemon zest garlic mustard salt and pepper in a jar and shake until it looks thick and glossy
- Bring it all together:
- Pour that vinaigrette over the salad and toss gently until every single piece is coated and glistening
- Taste and trust yourself:
- Take a bite and add more salt or lemon if it needs it then let it hang out in the fridge for at least 20 minutes before serving
Save to Pinterest This recipe has become my go to for summer dinner parties because I can make it in the morning and actually enjoy my guests instead of stressing in the kitchen. Last week my friend Sarah texted me at 11pm asking for the recipe because she was craving it for lunch the next day.
Make It Your Own
Ive started adding diced avocado sometimes when I want something extra creamy and it works beautifully with the lemon. Kalamata olives are another amazing addition just pit them and halve them before tossing them in.
Serving Suggestions
This salad pairs wonderfully with grilled fish or chicken but honestly Ive eaten it as a complete meal on its own plenty of times. Its also perfect tucked into a pita with some hummus for an incredible lunch.
Storage and Meal Prep
The flavors get even better after a day in the refrigerator which makes this excellent for meal prep. I like to store the vinaigrette separately and dress individual portions as needed.
- Keep a small mason jar of extra dressing in the fridge to refresh leftovers
- If adding avocado do it right before serving or it will brown
- This travels beautifully to potlucks and picnics
Save to Pinterest There is something deeply satisfying about a dish that comes together this quickly but tastes like it required way more effort. Every time I make it I remember that sometimes the simplest recipes are the ones that become legends.