This Greek lemon orzo salad combines tender orzo, juicy cherry tomatoes, crisp cucumber, salty feta, and olives in a bright lemon and oregano dressing.
It takes about 25 minutes, holds well in the refrigerator, and works as a side dish, a light lunch, or a picnic salad. The dressing is shaken in a jar, so there is very little to clean up.
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Why This Greek Lemon Orzo Salad Recipe Works
The dressing sits for at least 10 minutes before use, which mellows the raw garlic and lets the lemon zest and oregano flavor the olive oil. A teaspoon of Dijon helps it stay creamy rather than separating.
Rinsing the orzo under cold water stops the cooking and keeps the pasta from clumping, so the grains stay separate and soak up the dressing evenly.
Feta, olives, and lemon provide plenty of salt and tang, which means the dressing needs only a small pinch of added salt. The vegetables add crunch and color to every bite.
Ingredients for Greek Lemon Orzo Salad
- 1 cup (about 7 ounces) orzo pasta, also called risoni
- 12 ounces cherry tomatoes, halved
- 2 Persian cucumbers, diced
- 5 ounces firm feta cheese, cut into 1/2 inch cubes
- 1/4 to 1/2 red onion, cut into wedges and sliced thinly
- 1 green bell pepper, cut into 1 inch strips
- 5 ounces pitted black olives, whole (adjust to taste)
- 1 1/2 teaspoons dried oregano (for the dressing)
- 2 teaspoons lemon zest (for the dressing)
- 3 tablespoons lemon juice (for the dressing)
- 5 tablespoons olive oil (for the dressing)
- 1 teaspoon Dijon mustard (for the dressing)
- 1 clove garlic, minced (for the dressing)
- 1 teaspoon sugar (for the dressing)
- 1/4 teaspoon kosher salt (for the dressing)
- Black pepper, to taste
Orzo: This rice shaped pasta cooks quickly and holds dressing well. Cook it according to the package directions and rinse it under cold water.
Feta cheese: Choose firm feta in a block, which holds its shape better than pre-crumbled feta.
Olives: Pitted black olives add salty depth. Kalamata olives work if you prefer a bolder flavor.
Cucumber and bell pepper: They add crunch and freshness. Persian cucumbers need no peeling or seeding.
Lemon, oregano, and Dijon: The zest and juice give the dressing brightness, oregano adds Greek flavor, and Dijon binds the oil and lemon.
How to Make Greek Lemon Orzo Salad
1. Make the dressing Combine the oregano, lemon zest, lemon juice, olive oil, Dijon, garlic, sugar, salt, and pepper in a jar. Shake until emulsified and let it rest for at least 10 minutes.
2. Cook the orzo Boil the orzo according to the package directions, usually 8 to 10 minutes. Drain well and rinse under cold water until cool.
3. Prep the vegetables Halve the tomatoes, dice the cucumbers, slice the red onion thinly, and cut the bell pepper into strips. Cube the feta.
4. Combine In a large bowl, toss the cooled orzo with the tomatoes, cucumbers, onion, bell pepper, olives, and feta.
5. Dress and serve Shake the dressing again, drizzle it over the salad, and toss gently. Serve right away or chill until ready to serve.
How to Serve Greek Lemon Orzo Salad
Serve the salad as a side dish for grilled meats or fish, or as a light lunch on its own. It goes well with air fryer honey garlic salmon and BBQ pulled chicken sandwiches. Add roasted vegetables like air fryer asparagus and warm air fryer garlic bread slices for a full meal.
How to Store and Reheat Greek Lemon Orzo Salad
Store the salad in an airtight container in the refrigerator for up to 3 days. Orzo absorbs dressing as it sits, so stir in a spoonful of olive oil and a squeeze of lemon before serving leftovers. For the best texture, keep the feta and tomatoes separate if making it more than a day ahead. This salad does not freeze well because the vegetables turn watery.
Tips and Variations for Greek Lemon Orzo Salad
Rinse the orzo. Cold water removes surface starch and stops the pasta from clumping.
Do not skip the rest time. Letting the dressing sit for 10 minutes mellows the garlic and blends the flavors.
Cut the vegetables evenly. Similar sizes make every forkful balanced.
Add herbs. Chopped fresh parsley, dill, or mint brighten the salad.
Make it a meal. Stir in chickpeas or grilled chicken for extra protein.
Adjust the salt carefully. Taste after tossing, because feta and olives are already salty.
Swap the pasta. Small pasta shapes or cooked couscous work in place of orzo.
Wash produce first. Rinse vegetables under running water before cutting, as recommended in this AgriLife Extension food safety brochure.
Frequently Asked Questions About Greek Lemon Orzo Salad
How do I keep Greek lemon orzo salad from drying out?
Orzo soaks up dressing as it sits. Save a little dressing to toss with the salad before serving, or add a splash of lemon juice and olive oil.
Can I make Greek lemon orzo salad ahead of time?
Yes. It keeps up to 3 days in the refrigerator. Add the feta and tomatoes right before serving if you want the best texture.
What goes well with Greek lemon orzo salad?
It pairs with grilled chicken, salmon, lamb, or roasted vegetables. It also works with pita and hummus for a Mediterranean spread.
Is orzo the same as risoni?
Yes. Orzo and risoni are the same rice shaped pasta, and the names are used interchangeably.
Can I make this gluten free?
Use gluten free orzo or substitute cooked rice or quinoa. Check the package because cooking times vary.
Greek Lemon Orzo Salad with Feta and Olives
Equipment
- Large pot
- Colander
- Large mixing bowl
- Jar with lid
- Cutting board and knife
Ingredients
Main Ingredients
- 1 cup orzo pasta about 7 oz, also called risoni
- 12 oz cherry tomatoes halved
- 2 Persian cucumbers diced
- 5 oz firm feta cheese cut into 1/2 inch cubes
- ¼ red onion cut into wedges and sliced thin, or up to 1/2
- 1 green bell pepper cut into 1 inch strips
- 5 oz pitted black olives whole
- 1 ½ tsp dried oregano for the dressing
- 2 tsp lemon zest for the dressing
- 3 tbsp lemon juice for the dressing
- 5 tbsp olive oil for the dressing
- 1 tsp Dijon mustard for the dressing
- 1 cloves garlic minced, for the dressing
- 1 tsp sugar for the dressing
- ¼ tsp kosher salt for the dressing
- ¼ tsp black pepper or to taste
Instructions
Cooking
- Shake the dressing. Add the oregano, zest, lemon juice, olive oil, Dijon, garlic, sugar, salt, and pepper to a jar and shake well. Rest 10 minutes.
- Cook the orzo. Boil per the package directions, drain, and rinse under cold water to cool and stop the cooking.
- Chop. Halve the tomatoes, dice the cucumbers, slice the onion, cut the pepper into strips, and cube the feta.
- Toss. Mix the orzo, vegetables, olives, and feta in a large bowl.
- Dress. Shake the dressing again, pour it over the salad, and toss gently. Serve now or chill.
