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Greek Orzo Salad with Cucumber, Feta & Kalamata Olives Recipe, easy Greek orzo salad recipe, homemade Greek orzo salad, best Greek orzo salad recipe, how to make Greek orzo salad
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Greek Orzo Salad with Cucumber, Feta & Kalamata Olives Recipe

This vibrant Greek Orzo Salad with Cucumber, Feta & Kalamata Olives is the perfect light lunch that bursts with Mediterranean flavors. Packed with tender orzo, crisp cucumbers, briny olives, and creamy feta, it comes together in just 20 minutes for a refreshing meal.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Lunch
Cuisine: Greek, Mediterranean
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 1 ½ cups uncooked orzo pasta
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup red onion, finely diced
  • ¾ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh dill, chopped
  • 3 tbsp extra-virgin olive oil
  • 1 ½ tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  • Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-9 minutes. Drain and rinse under cold water to cool. Set aside.
  • Prepare the vegetables: While the orzo cooks, dice the cucumber, halve the cherry tomatoes, slice the Kalamata olives, and finely dice the red onion. Place all the prepared vegetables in a large mixing bowl.
  • Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.
  • Combine the salad: Add the cooled orzo to the bowl with the vegetables. Pour the dressing over the top and toss gently to combine. Sprinkle the crumbled feta cheese, chopped parsley, and dill over the salad. Toss again until everything is evenly coated.
  • Chill and serve: Taste and adjust seasoning if needed. For best results, cover and refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

Pro Tips: Rinse the orzo under cold water after cooking to stop the cooking process and prevent sticking. For extra flavor, let the salad marinate in the refrigerator for at least 30 minutes before serving. Use high-quality feta cheese for the best texture and taste. If you prefer a tangier dressing, add an extra teaspoon of red wine vinegar. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time. Variations: Add diced bell peppers for extra crunch, swap the orzo for quinoa for a gluten-free option, or toss in grilled chicken to make it a heartier meal.