If you're craving a lunch or dinner that feels like a sunny Mediterranean afternoon, this Mediterranean Orzo Salad with Feta, Olives, and Herbs is just the ticket. Think tender, pearl-like orzo pasta mingling with juicy bursts of cherry tomatoes and crisp cucumber, all kissed by a bright lemon-oregano dressing. Every forkful delivers a perfect dance between tangy feta, briny Kalamata olives, and fragrant ribbons of fresh parsley and mint. This salad isn’t just about vibrant colors; it’s about layering textures and flavors so each bite feels fresh and exciting. Whether you’re whipping up a quick meal after work or bringing a dish to a summer potluck, this is the kind of recipe that makes you feel like a kitchen superstar without breaking a sweat.
I’ll let you in on a little secret: I first made this gem on a lazy Sunday, determined to create something dazzling without spending hours in the kitchen. Fifteen minutes of prep, ten minutes to cook the orzo, and a half-hour rest in the fridge later, I had a stunning bowl full of sunshine. It was an instant hit—my friends couldn’t believe a beginner-friendly recipe could taste that sophisticated. With just 350 calories per serving, it’s guilt-free, too. Whether you serve it cold or at room temperature, this dish is a versatile crowd-pleaser that pairs perfectly with grilled meats or stands beautifully on its own for a light, refreshing meal. Believe me, once you taste those herb-flecked, lemony noodles, you’ll be adding this to your weekly rotation in no time.
KEY INGREDIENTS IN MEDITERRANEAN ORZO SALAD WITH FETA, OLIVES, AND HERBS
Before diving into the cooking, let’s highlight the stars of the show. Each ingredient brings its own personality, creating a harmonious blend of tastes and textures that make this salad unforgettable.
- Orzo pasta
A rice-shaped pasta that cooks up tender with a slight bite, providing the perfect canvas for all the fresh flavors and dressing to cling to.
- Cherry tomatoes
These little gems burst with sweet-tart juice, adding pops of bright color and a refreshing juiciness that balances the creamy cheese.
- Cucumber
Crisp and cool, diced cucumber adds a refreshing crunch that contrasts beautifully with the softer elements like orzo and feta.
- Red onion
Finely chopped, it brings a sharp, slightly sweet bite that cuts through the richness and adds depth to every mouthful.
- Kalamata olives
Pitted and sliced, these olives contribute a salty, briny tang that elevates the salad from ordinary to extraordinary.
- Feta cheese
Crumbled for a creamy, tangy finish, feta softens the sharp edges of the onion and olive, creating a luscious mouthfeel.
- Fresh parsley
Chopped parsley adds a bright, herbaceous note and a lovely green fleck that makes the salad feel vibrant and alive.
- Fresh mint
Mint brings a cool, aromatic lift that brightens the overall flavor, giving it that unmistakable Mediterranean flair.
- Extra virgin olive oil
The backbone of the dressing, bringing smooth richness and helping to meld all the ingredients together.
- Lemon juice
Freshly squeezed, it offers a zesty punch that ties together the olive oil and oregano into a bright dressing.
- Dried oregano
A staple herb in Mediterranean cuisine, it lends earthy, slightly peppery notes to the dressing for authenticity.
- Salt and pepper
Simple seasonings that enhance and balance all the flavors, ensuring each component shines.
HOW TO MAKE MEDITERRANEAN ORZO SALAD WITH FETA, OLIVES, AND HERBS
Getting this salad on your table is a breeze, thanks to straightforward steps and minimal hands-on time. You’ll cook, toss, chill, and voilà—a vibrant, flavor-packed dish ready to impress.
1. Cook the orzo according to package instructions until al dente, giving it that perfect tender-yet-firm bite. Once done, drain the pasta and rinse under cold water to halt the cooking process. This keeps the orzo from becoming mushy. Transfer it to a large mixing bowl to create the base of your salad.
2. Add the halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, and crumbled feta cheese to the bowl with the orzo. Give everything a gentle stir so the colors and textures start mingling.
3. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper to create a tangy, herb-forward dressing. The key is to whisk until the oil and lemon juice emulsify slightly, coating the herbs and seasonings evenly.
4. Pour the dressing over the orzo mixture and gently toss to ensure that every piece of pasta and vegetable is evenly coated. Use a light hand to avoid crushing the delicate ingredients like feta or tomatoes.
5. Just before serving, gently fold in the chopped fresh parsley and mint. This final step preserves their bright color and aromatic qualities, ensuring the herbs stay vibrant.
6. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together fully. This resting period is crucial for the dressing to seep into the orzo and veggies, creating a cohesive taste experience.
7. Serve the salad cold or at room temperature, garnished with additional herbs or crumbled feta if desired. A quick sprinkle of pepper or a drizzle of olive oil can add an extra finishing touch.
SERVING SUGGESTIONS FOR MEDITERRANEAN ORZO SALAD WITH FETA, OLIVES, AND HERBS
Serving this orzo salad is all about creating a beautiful presentation and pairing it thoughtfully to enhance the experience. Whether it’s a casual weeknight meal, a picnic in the park, or a festive gathering, these ideas will help you showcase your creation in style.
- Serve alongside grilled chicken skewers, letting the juicy, charred meat contrast with the cool, zesty salad for a balanced plate.
- Pair with a crusty baguette or warm pita slices. The bread is perfect for scooping up any leftover dressing and morsels, adding a delightful chew.
- Present as part of a mezze platter with hummus, tzatziki, and stuffed grape leaves. Guests will love the variety, and the flavors play off each other brilliantly.
- Plate with a side of roasted vegetables, like red peppers and zucchini, to add warmth and color. The hot-and-cold combo creates great textural and temperature contrasts.
HOW TO STORE MEDITERRANEAN ORZO SALAD WITH FETA, OLIVES, AND HERBS
Keeping this salad fresh and flavorful is easy when you follow a few simple storage tips. Whether you made it ahead for a busy week or have leftovers, these methods will help maintain that bright, vibrant taste.
- Store in an airtight container in the refrigerator for up to 3 days. Make sure the lid seals well to prevent the salad from absorbing other fridge odors.
- If you want to preserve the crispness of the cucumber and tomatoes, store them separately without dressing. Mix everything just before serving to retain maximum crunch.
- For longer shelf life, keep the dressing in a small jar on the side. Drizzle and toss when you’re ready to eat, ensuring the salad never becomes soggy.
- Freeze in a freezer-safe container if you need to store it longer, but know that the texture of fresh vegetables may change slightly upon thawing. Thaw overnight in the fridge and stir gently before serving.
CONCLUSION
This Mediterranean Orzo Salad with Feta, Olives, and Herbs checks all the boxes: it’s bright, vibrant, and bursting with zesty lemon, tangy cheese, briny olives, and fresh herbs. We explored how simple ingredients—like orzo, cherry tomatoes, cucumber, and red onion—come together under a luscious olive oil and lemon dressing infused with oregano. You learned the step-by-step method to cook, toss, and chill until the flavors meld into a harmonious dish. Seasonal herbs like parsley and mint add those final aromatic pops, and we talked about how to pair this salad with grilled meats, breads, or as part of a mezze spread. Plus, you’ve got handy storage tips to keep your leftovers tasting garden-fresh for days.
Feel free to print out this article and save it for later—tuck it into your recipe binder or pin it on the fridge so you can revisit this crowd-pleaser anytime. Scroll down to find a FAQ section that answers common questions you might have about substitutions, make-ahead tips, and more. If you give this recipe a try, I’d absolutely love to hear how it turned out! Drop a comment, ask questions, or share feedback—your kitchen wins and inquiries keep our community cooking and growing together. Enjoy every bright, herby, lemony bite!
Mediterranean Orzo Salad with Feta, Olives, and Herbs
Description
This salad features tender orzo pasta tossed with juicy cherry tomatoes, crisp cucumber, Kalamata olives, and creamy feta in a zesty lemon-oregano dressing, finished with fresh parsley and mint.
Ingredients
Instructions
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Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then transfer to a large mixing bowl.
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Add the halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, and crumbled feta cheese to the bowl with the orzo.
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In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
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Pour the dressing over the orzo mixture and gently toss to ensure that all ingredients are evenly coated.
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Gently fold in the chopped fresh parsley and mint just before serving.
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Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld together.
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Serve the salad cold or at room temperature, garnished with additional herbs or feta if desired.
Note
- Customize the salad by adding grilled chicken or shrimp for added protein.
- Substitute balsamic vinaigrette for a different flavor profile.
- Orzo can be substituted with quinoa or couscous for a gluten-free option.
- This salad can be made a day ahead; the flavors deepen overnight.
- It pairs well with grilled meats or as a standalone dish.
