I present a Greek Summer Salad featuring pearly orzo, crisp cucumbers and tomatoes, briny Kalamata olives and crumbled feta in a zesty lemon-oregano vinaigrette that highlights bright citrus and savory herbs.

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I call it my Greek Summer Salad because it tastes like sunshine in a bowl. I throw this together when I want something bright and not fussy, the cherry tomatoes pop with sweet acid and the crumbled feta pulls everything toward that savory edge you cant quite resist.

It looks fancy but most of the time its just me, a big bowl and a spoon, tasting as I go and changing stuff without thinking. Guests always ask whats in it, and i usually pretend it took work, even though it comes together in minutes.

Ingredients

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Orzo: tiny rice shaped pasta, gives carbs and satiety, its comforting and filling
Cherry tomatoes: juicy bright, give sweetness and acidity, rich in vitamin C and fiber
cucumber: cool watery crunch adds freshness, low cal, adds fiber and hydration
Feta cheese: salty, tangy, adds protein and creamy texture, a little goes a long way
Kalamata olives: briny, full flavored, supply healthy fats and bold Mediterranean taste, watch saltiness
Extra virgin olive oil: fruity fat that carries flavors, healthy fats, dont overdo it
Lemon juice: bright acidic zip, balances oil and salt, adds vitamin C and freshness
Parsley and herbs: herby lift, add antioxidants and fresh notes, optional mint gives cool twist

Ingredient Quantities

12 ounces orzo pasta

1 teaspoon kosher salt for the pasta water

1 pint cherry tomatoes halved

1 medium English cucumber seeded and diced

1 red bell pepper diced

1 small red onion thinly sliced

1 cup pitted Kalamata olives halved

6 to 8 ounces feta cheese crumbled

1/2 cup fresh parsley chopped

1/4 cup fresh mint or basil chopped optional

1/3 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice about 2 lemons

1 tablespoon red wine vinegar

1 garlic clove minced or grated

1 teaspoon dried oregano

1 teaspoon Dijon mustard optional

1 teaspoon honey or a pinch of sugar optional

Freshly ground black pepper to taste

Flaky sea salt or more kosher salt to taste

How to Make this

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1. Bring a large pot of water to a boil, add 1 teaspoon kosher salt and the 12 ounces orzo, and cook until just al dente (about 8 to 10 minutes). Reserve about 1/2 cup of the pasta cooking water, then drain the orzo and rinse under cold water to stop cooking and cool it quickly; shake off excess water and transfer to a large bowl, toss with a little of the extra virgin olive oil so the grains don’t stick.

2. While the pasta cooks, prep the veggies: halve 1 pint cherry tomatoes, seed and dice 1 medium English cucumber, dice 1 red bell pepper, thinly slice 1 small red onion (soak the slices in cold water for 5 minutes if you want milder onion), and halve 1 cup pitted Kalamata olives. Chop 1/2 cup fresh parsley and 1/4 cup fresh mint or basil if using, and crumble 6 to 8 ounces feta, saving a little for garnish.

3. Make the lemon oregano vinaigrette in a jar or bowl: combine 1/3 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice (about 2 lemons), 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard if using, and 1 teaspoon honey or a pinch of sugar if desired. Season with freshly ground black pepper and a pinch of kosher salt, then shake or whisk until emulsified. Taste and adjust lemon, salt or honey to balance.

4. Add the vinaigrette to the cooled orzo and toss well to coat. If the mixture feels dry or stiff, add a splash of the reserved pasta water to loosen it up and help the dressing cling.

5. Fold in the halved tomatoes, diced cucumber, diced red pepper, drained sliced red onion, halved Kalamata olives, most of the crumbled feta, and the chopped parsley and mint or basil. Toss gently so the feta doesn’t completely break up.

6. Season the salad to taste with flaky sea salt or more kosher salt and freshly ground black pepper. Give it another quick toss and taste again, adding more lemon or olive oil if it needs brightness.

7. Let the salad rest in the fridge for at least 30 minutes to let the flavors meld, or serve right away at room temperature if you’re short on time. If chilling, you might want to stir it once before serving and add a little more olive oil or lemon if it seems dry.

8. Just before serving sprinkle the reserved crumbled feta and an extra handful of chopped parsley or mint on top, and finish with a crack of black pepper. Serve with crusty bread or grilled protein if you want to make it a meal.

Equipment Needed

1. Large pot for boiling the orzo (6 quart or so works)
2. Colander to drain and rinse the pasta
3. Measuring cups and spoons for oil, lemon juice, vinegar, honey etc
4. Large mixing bowl to toss the salad in
5. Jar with tight lid or small bowl plus a whisk to emulsify the vinaigrette
6. Chef’s knife for chopping tomatoes, cucumber, pepper and herbs
7. Cutting board
8. Wooden spoon or silicone spatula to toss and loosen the orzo
9. Tongs or salad servers for serving, plus a serving bowl if you like

FAQ

Q: Can I make this ahead? A: Yes, you can make it a few hours or up to 24 hours ahead, the flavors actually meld nicely. If you want it extra fresh, reserve a little dressing and the feta, then add them right before serving so it does not get too salty or mushy.

Q: How should I cook the orzo? A: Boil in plenty of water with the 1 teaspoon kosher salt, cook until just al dente about 8 to 10 minutes, then drain and rinse under cold water to stop cooking. Toss with a splash of olive oil so the orzo does not clump.

Q: Will the salad get soggy? A: It can if you overdress it or let it sit too long, so undercook the orzo slightly, start with less dressing and add more later, and add delicate herbs and the crumbled feta right before serving. If it seems dry later, stir in a little extra olive oil or lemon juice.

Q: Can I swap ingredients or add protein? A: Totally. Swap feta for goat cheese or omit it, use green olives or capers if you dont have Kalamatas, and add grilled chicken, shrimp or chickpeas for protein. Just taste and adjust salt since olives and capers are salty.

Q: How long will leftovers keep? A: Stored covered in the fridge it keeps 3 to 4 days, though herbs lose brightness after about 48 hours. Bring it to room temp and give it a quick stir before serving, and add a splash of oil or lemon if it absorbed too much dressing.

Q: Can I make this gluten free? A: Yes, use a gluten free orzo or a small rice shaped gluten free pasta and cook per the package directions. Everything else stays the same, just check labels on olives or other add ins if you need strict gluten free.

Easy Mediterranean Orzo Pasta Salad Recipe Substitutions and Variations

Orzo pasta: try Israeli (pearl) couscous, small pasta shapes like ditalini or acini di pepe, or quinoa if you need gluten free — similar bite but different texture.
Feta cheese: swap with soft goat cheese (chevre) for tangy creaminess, ricotta salata for a firmer mild crumble, or Cotija for a saltier, sturdier option.
Kalamata olives: use chopped green olives (Manzanilla) for milder brine, capers for a punchy salty note, or roasted red peppers if you want less salt and more sweetness.
Fresh lemon juice: lime juice works great, or use white wine vinegar or red wine vinegar for bright acidity, or just add lemon zest plus a splash of water if you ran out of lemons.

Pro Tips

1) Cook it a little underdone so it wont turn mushy once everything’s mixed and chilled. If it ever gets too soft, rinse with cold water, then toss with a splash of the reserved pasta water and a touch of olive oil to bring the texture back.

2) Make the dressing ahead and taste it like crazy. Dijon helps the oil and lemon stick together, a bit of honey will calm the acid, and you should always adjust salt and lemon right before you toss cause flavors dull a bit in the fridge.

3) Stop watery veggies from ruining the salad. Lay cucumber or tomato pieces on paper towels, sprinkle a little salt, let them sit 10 minutes then blot dry. Same for onions if you soaked them, squeeze or pat them so they dont water everything down.

4) Treat the feta and herbs like finishing moves, not just ingredients. Crumble most, but save chunkier pieces for the top so you get bites of salty cream, and add the fresh herbs at the end so they taste bright not stewed.

5) Make ahead smartly: the salad actually tastes better after 30 minutes to a few hours, but bring it back toward room temp and give it a quick stir before serving. If it seems dry, add a drizzle of olive oil or a squeeze of lemon, and for texture toss in a handful of toasted pine nuts or chopped almonds right before you serve.

Easy Mediterranean Orzo Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

487

kcal

Equipment: 1. Large pot for boiling the orzo (6 quart or so works)
2. Colander to drain and rinse the pasta
3. Measuring cups and spoons for oil, lemon juice, vinegar, honey etc
4. Large mixing bowl to toss the salad in
5. Jar with tight lid or small bowl plus a whisk to emulsify the vinaigrette
6. Chef’s knife for chopping tomatoes, cucumber, pepper and herbs
7. Cutting board
8. Wooden spoon or silicone spatula to toss and loosen the orzo
9. Tongs or salad servers for serving, plus a serving bowl if you like

Ingredients

12 ounces orzo pasta
1 teaspoon kosher salt for the pasta water
1 pint cherry tomatoes halved
1 medium English cucumber seeded and diced
1 red bell pepper diced
1 small red onion thinly sliced
1 cup pitted Kalamata olives halved
6 to 8 ounces feta cheese crumbled
1/2 cup fresh parsley chopped
1/4 cup fresh mint or basil chopped optional
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice about 2 lemons
1 tablespoon red wine vinegar
1 garlic clove minced or grated
1 teaspoon dried oregano
1 teaspoon Dijon mustard optional
1 teaspoon honey or a pinch of sugar optional
Freshly ground black pepper to taste
Flaky sea salt or more kosher salt to taste

Directions

Bring a large pot of water to a boil, add 1 teaspoon kosher salt and the 12 ounces orzo, and cook until just al dente (about 8 to 10 minutes). Reserve about 1/2 cup of the pasta cooking water, then drain the orzo and rinse under cold water to stop cooking and cool it quickly; shake off excess water and transfer to a large bowl, toss with a little of the extra virgin olive oil so the grains don’t stick.
While the pasta cooks, prep the veggies: halve 1 pint cherry tomatoes, seed and dice 1 medium English cucumber, dice 1 red bell pepper, thinly slice 1 small red onion (soak the slices in cold water for 5 minutes if you want milder onion), and halve 1 cup pitted Kalamata olives. Chop 1/2 cup fresh parsley and 1/4 cup fresh mint or basil if using, and crumble 6 to 8 ounces feta, saving a little for garnish.
Make the lemon oregano vinaigrette in a jar or bowl: combine 1/3 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice (about 2 lemons), 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard if using, and 1 teaspoon honey or a pinch of sugar if desired. Season with freshly ground black pepper and a pinch of kosher salt, then shake or whisk until emulsified. Taste and adjust lemon, salt or honey to balance.
Add the vinaigrette to the cooled orzo and toss well to coat. If the mixture feels dry or stiff, add a splash of the reserved pasta water to loosen it up and help the dressing cling.
Fold in the halved tomatoes, diced cucumber, diced red pepper, drained sliced red onion, halved Kalamata olives, most of the crumbled feta, and the chopped parsley and mint or basil. Toss gently so the feta doesn’t completely break up.
Season the salad to taste with flaky sea salt or more kosher salt and freshly ground black pepper. Give it another quick toss and taste again, adding more lemon or olive oil if it needs brightness.
Let the salad rest in the fridge for at least 30 minutes to let the flavors meld, or serve right away at room temperature if you’re short on time. If chilling, you might want to stir it once before serving and add a little more olive oil or lemon if it seems dry.
Just before serving sprinkle the reserved crumbled feta and an extra handful of chopped parsley or mint on top, and finish with a crack of black pepper. Serve with crusty bread or grilled protein if you want to make it a meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.