Mediterranean Greek Orzo Feta Salad

I always thought Greek salad had to be made with iceberg lettuce until I visited a little taverna in Astoria and realized I’d been doing it all wrong. Turns out, the Greeks have been making salads without any lettuce at all—just fresh vegetables, feta, and herbs tossed together. Wild, right?

That’s where this orzo version comes in. It takes all those classic Greek flavors—tomatoes, cucumbers, olives, feta—and adds pasta to make it actually filling enough for dinner. The orzo soaks up the lemony dressing like a sponge, which means every bite tastes good instead of just the parts that got coated. Plus, you can make it ahead and it doesn’t get soggy like lettuce does.

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What Kind of Feta Should I Use?

For this Greek orzo salad, you’ll want to grab a block of feta cheese rather than the pre-crumbled stuff if you can. Block feta is usually stored in brine, which keeps it moist and gives it a creamier texture that works really well in salads. The pre-crumbled version tends to be drier and doesn’t have quite the same tangy punch. If you can find Greek or Bulgarian feta, those are your best bets since they have that classic salty, sharp flavor that makes this salad sing. Just crumble it yourself into chunks – you want some bigger pieces so you get that nice burst of creamy, salty feta in every few bites.

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Options for Substitutions

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

• Orzo: While orzo gives this salad its signature texture, you can use other small pasta shapes like ditalini, acini di pepe, or even couscous. Cook according to package directions and cool completely before mixing.
• Feta cheese: If you’re not a fan of feta’s tangy bite, try crumbled goat cheese for a milder flavor. For a dairy-free version, you can leave it out entirely or use a vegan feta substitute.
• Fresh dill: No fresh dill? Use about 1 tablespoon of dried dill instead, or swap it with fresh parsley or mint for a different but equally fresh taste.
• Kalamata olives: Any type of olives work here – green olives, black olives, or even a mix. Just pick what you like best.
• Shallot: You can use red onion or even more of the regular onions already in the recipe if you don’t have a shallot on hand.
• Lemon juice: Fresh is best, but bottled lemon juice works in a pinch. You could also use red wine vinegar for a slightly different tangy flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with orzo salad is not rinsing the cooked pasta under cold water, which stops the cooking process and prevents it from turning into a sticky, clumpy mess.

Another common error is adding the dressing while the orzo is still warm, causing the feta to melt and the vegetables to become wilted – always let your pasta cool completely first.

To keep your salad from tasting bland, make sure to cook the orzo in well-salted water (it should taste like the sea), and don’t skip the resting time after mixing everything together, as the flavors need at least 30 minutes to blend properly.

If you’re making this ahead, hold back some of the dressing and add it right before serving, since orzo tends to absorb liquid as it sits in the fridge.

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What to Serve With Greek Orzo Salad?

This Greek orzo salad is pretty filling on its own, but it pairs beautifully with grilled chicken, lamb kebabs, or even some simple grilled shrimp if you want to add protein. It’s also a natural side dish for any Mediterranean-style main like souvlaki, gyros, or baked salmon with lemon and herbs. I love serving it at cookouts alongside grilled meats because it holds up well at room temperature and actually tastes better after sitting for a bit so the flavors can meld together. You could also stuff it into pita bread with some extra feta and a drizzle of tzatziki for an easy lunch.

Storage Instructions

Store: This Greek orzo salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead! Keep it in an airtight container in the refrigerator for up to 4 days. The flavors really meld together nicely overnight, making it an awesome option for meal prep or potlucks.

Make Ahead: You can prep this salad up to a day in advance, which makes it super convenient for parties or busy weeknights. If you’re planning ahead, you might want to add the feta and dressing right before serving to keep everything fresh and prevent the orzo from absorbing too much liquid.

Serve: This salad is best served cold or at room temperature, so just pull it out of the fridge about 15 minutes before eating if you prefer it less chilly. Give it a good stir before serving since the dressing tends to settle at the bottom, and add a splash of olive oil or lemon juice if it seems a bit dry.

Estimated Nutrition

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

• Calories: 1100-1250
• Protein: 25-30 g
• Fat: 55-65 g
• Carbohydrates: 120-135 g

Ingredients

For the salad:

• 9 oz orzo (I always use Barilla for the perfect al dente bite)
• 1.25 cups tomatoes (halved or quartered into bite-sized pieces)
• 2 cucumbers
• 0.75 cup feta (I prefer Mt. Vikos for its authentic sheep-and-goat-milk tang)
• 0.75 cup olives
• 1/4 cup onions
• 1/4 cup dill

For the dressing:

• 1 shallot (finely minced to blend smoothly into the dressing)
• 3 tbsp lemon juice
• 1 tsp mustard (I use Grey Poupon to add a sharp, classic kick)
• 1 tsp oregano
• 5 tbsp olive oil
• 0.5 tsp red wine vinegar
• salt
• pepper

Step 1: Cook the Orzo

• 9 oz orzo
• salt

Bring a large pot of salted water to a boil and add the orzo.

Cook according to package directions until al dente (usually 9-11 minutes)—this gives you that perfect tender bite without mushiness.

Drain the pasta and spread it on a baking sheet or shallow bowl to cool completely.

This prevents the orzo from continuing to cook and becoming mushy, and also allows it to cool quickly so it won’t wilt the delicate vegetables and cheese when combined.

Step 2: Prepare the Fresh Vegetables

• 1.25 cups tomatoes
• 2 cucumbers
• 1 shallot
• 1/4 cup onions
• 1/4 cup dill

While the orzo cooks, prepare all your vegetables for consistent, bite-sized pieces.

Halve or quarter the tomatoes, dice the cucumbers into roughly ½-inch pieces, finely mince the shallot separately (this will go into the dressing), and finely chop the onions and fresh dill.

Having everything prepped and ready ensures smooth assembly and prevents any vegetables from oxidizing or becoming mushy while waiting.

Step 3: Build the Dressing

• 1 shallot, finely minced
• 3 tbsp lemon juice
• 1 tsp mustard
• 1 tsp oregano
• 5 tbsp olive oil
• 0.5 tsp red wine vinegar

In a small bowl, whisk together the minced shallot, lemon juice, mustard, oregano, olive oil, and red wine vinegar until well combined.

This emulsified dressing brings bright acidity and herbaceous notes that will dress the entire salad.

I like using Grey Poupon mustard here because it adds a sharp, classic kick that cuts through the richness of the feta without overpowering the delicate Mediterranean flavors.

Step 4: Assemble and Season the Salad

• cooled orzo from Step 1
• prepared vegetables from Step 2
• 0.75 cup feta
• 0.75 cup olives
• dressing from Step 3
• salt
• pepper

In a large bowl, combine the cooled orzo from Step 1 with the tomatoes, cucumbers, olives, onions, and dill from Step 2.

Pour the dressing from Step 3 over everything and toss gently but thoroughly to distribute the dressing evenly and coat every component.

Season with salt and pepper to taste, keeping in mind that both the feta and olives are already quite salty, so taste as you go rather than adding salt all at once.

Step 5: Finish and Serve

Transfer the salad to a serving platter or individual bowls and serve immediately while the orzo is still slightly warm and will absorb the dressing beautifully.

I always prefer Mt.

Vikos feta for its authentic sheep-and-goat-milk tang, which brightens the entire dish.

If making this ahead, hold off on adding the dressing until just before serving to keep the orzo from becoming too soft and the vegetables from releasing excess water.

Mediterranean Greek Orzo Feta Salad

Delicious Mediterranean Greek Orzo Feta Salad 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 7 servings

Calories 1175 kcal

Ingredients

  

For the salad::

• 9 oz orzo (I always use Barilla for the perfect al dente bite)
• 1.25 cups tomatoes (halved or quartered into bite-sized pieces)
• 2 cucumbers
• 0.75 cup feta (I prefer Mt. Vikos for its authentic sheep-and-goat-milk tang)
• 0.75 cup olives
• 1/4 cup onions
• 1/4 cup dill

For the dressing::

• 1 shallot (finely minced to blend smoothly into the dressing)
• 3 tbsp lemon juice
• 1 tsp mustard (I use Grey Poupon to add a sharp, classic kick)
• 1 tsp oregano
• 5 tbsp olive oil
• 0.5 tsp red wine vinegar
• salt
• pepper

Instructions

 

• Bring a large pot of salted water to a boil and add the orzo. Cook according to package directions until al dente (usually 9-11 minutes)—this gives you that perfect tender bite without mushiness. Drain the pasta and spread it on a baking sheet or shallow bowl to cool completely. This prevents the orzo from continuing to cook and becoming mushy, and also allows it to cool quickly so it won't wilt the delicate vegetables and cheese when combined.
• While the orzo cooks, prepare all your vegetables for consistent, bite-sized pieces. Halve or quarter the tomatoes, dice the cucumbers into roughly ½-inch pieces, finely mince the shallot separately (this will go into the dressing), and finely chop the onions and fresh dill. Having everything prepped and ready ensures smooth assembly and prevents any vegetables from oxidizing or becoming mushy while waiting.
• In a small bowl, whisk together the minced shallot, lemon juice, mustard, oregano, olive oil, and red wine vinegar until well combined. This emulsified dressing brings bright acidity and herbaceous notes that will dress the entire salad. I like using Grey Poupon mustard here because it adds a sharp, classic kick that cuts through the richness of the feta without overpowering the delicate Mediterranean flavors.
• In a large bowl, combine the cooled orzo from Step 1 with the tomatoes, cucumbers, olives, onions, and dill from Step 2. Pour the dressing from Step 3 over everything and toss gently but thoroughly to distribute the dressing evenly and coat every component. Season with salt and pepper to taste, keeping in mind that both the feta and olives are already quite salty, so taste as you go rather than adding salt all at once.
• Transfer the salad to a serving platter or individual bowls and serve immediately while the orzo is still slightly warm and will absorb the dressing beautifully. I always prefer Mt. Vikos feta for its authentic sheep-and-goat-milk tang, which brightens the entire dish. If making this ahead, hold off on adding the dressing until just before serving to keep the orzo from becoming too soft and the vegetables from releasing excess water.