Greek Orzo Salad with Feta – Mediterranean Recipes for Dinner

I have to admit, this Greek Orzo Salad with Feta feels like a sunlit afternoon in the heart of the Mediterranean—bright, fresh, and absolutely bursting with flavor. I’m seriously excited to share this with you because it’s one of those dishes that’s quick to pull together but feels so special and satisfying. The tender, slightly chewy orzo paired with creamy feta, juicy tomatoes, and crisp cucumbers creates this perfect balance of textures and tastes. Plus, the zingy lemon-oregano dressing ties everything together beautifully—like a warm Mediterranean breeze on your plate. Whether you’re making this for a weeknight dinner or as a side for a weekend barbecue, it’s bound to become a new favorite in your rotation!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 clove garlic, minced
• Salt and pepper, to taste

How I Make It

Step 1:

Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes, until tender but still has a slight bite. Drain and rinse under cold water to stop the cooking process and cool it down for the salad.

Step 2:

While the orzo cooks, chop your cherry tomatoes, cucumber, Kalamata olives, red onion, and parsley. Set these fresh, colorful ingredients aside in a big mixing bowl.

Step 3:

In a small bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper until the dressing is emulsified.

Step 4:

Once the orzo is cool, add it to your bowl of veggies. Pour over the dressing and toss gently to combine everything evenly.

Step 5:

Fold in the crumbled feta cheese and fresh parsley right at the end to keep their textures intact.

Step 6:

Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Chill briefly if you prefer it cold, or serve immediately to enjoy at room temperature.

Variations & Tips

• Swap Kalamata olives for green olives if you prefer a milder flavor.
• Add diced roasted red peppers for a sweet, smoky touch.
• Use fresh oregano if you have it—just halve the amount for a brighter taste.
• For extra protein, toss in some grilled chicken or chickpeas.
• If you want a creamier dressing, stir in a spoonful of Greek yogurt.
• Make sure not to overcook the orzo—slightly firm pasta keeps the salad from getting mushy.

How I Like to Serve It

This salad shines at summer picnics or lazy weekend dinners with crusty bread on the side. It’s also a fantastic light lunch paired with grilled fish or chicken. For an easy potluck dish, bring it chilled—it stays fresh and the flavors really deepen after a bit of time in the fridge.

Notes

• Store leftovers in an airtight container for up to 3 days in the fridge.
• Because of the fresh vegetables, the salad tastes best within a day or two of assembling.

Closing: This Greek Orzo Salad with Feta is one of those effortless recipes that always feels like a little Mediterranean getaway—bright, fresh, and totally satisfying every time.