Homemade Greek Orzo with Tomatoes, Olives, Basil, and Feta

Finding a quick weeknight dinner that feels fresh and satisfying without heating up your kitchen can be tough, especially during those warm summer months when the last thing you want is to stand over a hot stove. And let’s be honest, when you’re trying to get dinner on the table fast, it’s easy to fall back on the same boring rotation of meals.

That’s where this Greek orzo comes in. It’s a one-pot wonder that cooks up in about 20 minutes, packed with bright Mediterranean flavors from juicy tomatoes, briny olives, and creamy feta. Plus, it works great as a main dish or a side, and tastes just as good the next day for lunch.

What Kind of Feta Should I Use?

For this Greek orzo dish, you’ll want to grab a block of feta cheese rather than the pre-crumbled stuff. Block feta has a creamier texture and better flavor since it’s stored in brine, which keeps it fresh and tangy. You can find both Greek and Bulgarian feta at most grocery stores, and either will work great here – Greek feta tends to be a bit firmer and saltier, while Bulgarian is creamier and milder. If you can only find pre-crumbled feta, it’ll still taste good, just know that it might be a little drier and less flavorful since it’s been sitting out of the brine.

Options for Substitutions

This Greek-inspired dish is pretty forgiving when it comes to swaps:

• Orzo: Orzo is really what makes this dish work with its pasta-like texture, so I’d stick with it if possible. In a pinch, you could use small pasta shapes like ditalini or acini di pepe, but the cooking time and liquid absorption might vary slightly.
• Chicken stock: Vegetable stock works great here if you want to keep things vegetarian. You can also use water with a bouillon cube, though the flavor won’t be quite as rich.
• Kalamata and green olives: Use whatever olives you have on hand – all kalamata, all green, or even black olives from a can. Just make sure they’re pitted to save yourself some hassle.
• Feta cheese: While feta gives that classic Greek tang, you can substitute with goat cheese for a creamier texture or even shredded mozzarella if that’s what you’ve got.
• Fresh basil: Fresh parsley or a mix of fresh oregano and parsley works nicely. If using dried herbs, add about 1 tablespoon earlier in the cooking process.
• Sundried tomatoes: If you don’t have sundried tomatoes, just double up on the cherry tomatoes or use diced regular tomatoes instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking orzo is treating it like rice and walking away – orzo needs a good stir after 5 minutes to prevent it from clumping together and sticking to the bottom of the pan.

Another common error is adding all the feta at once, which causes it to melt completely into the dish instead of providing those nice creamy pockets of cheese, so save some for topping at the end.

Make sure to keep an eye on your liquid levels while the orzo simmers, and if it starts looking dry before the 10 minutes are up, add a splash more stock to prevent burning.

Finally, don’t skip the low-heat stirring step at the end – this is when everything comes together, and rushing it by cranking up the heat will leave you with unevenly distributed ingredients and potentially scorched orzo on the bottom.

What to Serve With Greek Orzo?

This Greek orzo is packed with Mediterranean flavors, so it pairs beautifully with grilled chicken, lamb kebabs, or even some simple pan-seared salmon. If you want to keep things vegetarian, serve it alongside some crispy falafel or grilled halloumi cheese. A side of warm pita bread is always a good idea for scooping up any extra orzo, and you could add a simple cucumber and tomato salad dressed with lemon and olive oil to round out the meal. This dish also works great as a side for any grilled meats at your next cookout.

Storage Instructions

Store: Keep your Greek orzo in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit together, so it’s perfect for meal prep. Just know that the orzo will absorb some of the liquid as it sits, so you might want to add a splash of olive oil or lemon juice when you’re ready to eat it.

Serve: This dish is great served cold straight from the fridge, which makes it perfect for packed lunches or quick dinners. If you prefer it warm, just heat it gently in the microwave or on the stovetop with a little extra olive oil to keep it from drying out.

Make Ahead: You can easily make this a day ahead for a party or potluck. In fact, letting it chill overnight helps all those Mediterranean flavors blend together. Just wait to add the fresh basil until right before serving so it stays bright and green.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 35-40 g
• Fat: 60-70 g
• Carbohydrates: 170-200 g

Ingredients

For the orzo base:

• 1.75 cups orzo (I always use RiceSelect for a better pasta texture)
• 3.5 cups chicken stock

For the mix-ins and seasoning:

• 8 oz cherry tomatoes (sliced into halves for easier eating)
• 1/2 cup sundried tomatoes
• 1/3 cup kalamata olives (pitted and sliced into thirds)
• 1/4 cup green olives
• 6 oz feta (I prefer Mount Vikos for its authentic tangy flavor)
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1/4 tsp smoked paprika
• 1/4 tsp Italian seasoning
• 1/4 small red onion, finely diced
• salt
• pepper

For the garnish:

• 1/4 cup fresh basil (thinly sliced into ribbons)

Step 1: Prepare Mise en Place and Flavor Base

• 1/4 small red onion, finely diced
• 8 oz cherry tomatoes, halved
• 1/3 cup kalamata olives, sliced into thirds
• 1/4 cup green olives
• 6 oz feta, divided into portions
• 1/4 cup fresh basil, sliced into ribbons

Dice the red onion finely and set aside.

Slice the cherry tomatoes in half, slice the kalamata olives into thirds, and measure out the green olives.

Crumble or cut the feta cheese into bite-sized pieces, reserving about 2 oz for garnish.

Slice the fresh basil into thin ribbons and set aside.

Having everything prepped before cooking ensures the dish comes together smoothly without scrambling for ingredients mid-cook.

Step 2: Cook the Orzo in Broth

• 1.75 cups orzo
• 3.5 cups chicken stock

Combine the orzo and chicken stock in a medium saucepan and bring to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low, cover with a lid, and simmer for 10 minutes, stirring once halfway through cooking at the 5-minute mark.

The orzo will absorb the flavorful broth and become creamy, similar to risotto.

I like using chicken stock instead of water because it builds flavor right into the pasta from the start.

Step 3: Build the Sauce and Combine Ingredients

• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1/4 tsp smoked paprika
• 1/4 tsp Italian seasoning
• cherry tomatoes from Step 1
• olives from Step 1
• most of the feta from Step 1

In a small bowl, whisk together the lemon juice, olive oil, smoked paprika, and Italian seasoning to create a simple vinaigrette.

When the orzo is tender and most of the liquid has been absorbed (after the 10-minute simmer), remove from heat and stir in the prepared tomatoes, olives, and most of the feta cheese from Step 1.

Pour the vinaigrette over the mixture and gently stir to combine all ingredients, distributing the flavors evenly throughout.

Step 4: Season and Finish

• salt
• pepper

Return the pan to low heat and stir gently for 1-2 minutes to warm the mixture and allow the flavors to meld together.

Taste the dish and season with salt and pepper to your preference, starting with a light hand since the feta, olives, and broth already contribute saltiness.

For a more cohesive dish, I like to let it warm through on low heat rather than serving it cold, which helps all the components meld beautifully.

Step 5: Plate and Garnish

• reserved feta from Step 1
• fresh basil ribbons from Step 1

Transfer the warm orzo to a serving platter or individual bowls.

Top with the reserved feta cheese from Step 1 and the fresh basil ribbons just before serving.

The cool, creamy feta and bright basil provide a fresh contrast to the warm, savory pasta.

Homemade Greek Orzo with Tomatoes, Olives, Basil, and Feta

Delicious Homemade Greek Orzo with Tomatoes, Olives, Basil, and Feta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 1500 kcal

Ingredients

  

For the orzo base::

• 1.75 cups orzo (I always use RiceSelect for a better pasta texture)
• 3.5 cups chicken stock

For the mix-ins and seasoning::

• 8 oz cherry tomatoes (sliced into halves for easier eating)
• 1/2 cup sundried tomatoes
• 1/3 cup kalamata olives (pitted and sliced into thirds)
• 1/4 cup green olives
• 6 oz feta (I prefer Mount Vikos for its authentic tangy flavor)
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1/4 tsp smoked paprika
• 1/4 tsp Italian seasoning
• 1/4 small red onion, finely diced
• salt
• pepper

For the garnish::

• 1/4 cup fresh basil (thinly sliced into ribbons)

Instructions

 

• Dice the red onion finely and set aside. Slice the cherry tomatoes in half, slice the kalamata olives into thirds, and measure out the green olives. Crumble or cut the feta cheese into bite-sized pieces, reserving about 2 oz for garnish. Slice the fresh basil into thin ribbons and set aside. Having everything prepped before cooking ensures the dish comes together smoothly without scrambling for ingredients mid-cook.
• Combine the orzo and chicken stock in a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer for 10 minutes, stirring once halfway through cooking at the 5-minute mark. The orzo will absorb the flavorful broth and become creamy, similar to risotto. I like using chicken stock instead of water because it builds flavor right into the pasta from the start.
• In a small bowl, whisk together the lemon juice, olive oil, smoked paprika, and Italian seasoning to create a simple vinaigrette. When the orzo is tender and most of the liquid has been absorbed (after the 10-minute simmer), remove from heat and stir in the prepared tomatoes, olives, and most of the feta cheese from Step 1. Pour the vinaigrette over the mixture and gently stir to combine all ingredients, distributing the flavors evenly throughout.
• Return the pan to low heat and stir gently for 1-2 minutes to warm the mixture and allow the flavors to meld together. Taste the dish and season with salt and pepper to your preference, starting with a light hand since the feta, olives, and broth already contribute saltiness. For a more cohesive dish, I like to let it warm through on low heat rather than serving it cold, which helps all the components meld beautifully.
• Transfer the warm orzo to a serving platter or individual bowls. Top with the reserved feta cheese from Step 1 and the fresh basil ribbons just before serving. The cool, creamy feta and bright basil provide a fresh contrast to the warm, savory pasta.