Greek Orzo Salad with Feta
Published 7/24/2023 • Updated 3/17/2024
This post may contain affiliate links. Please read our disclosure policy.
A gorgeous Greek Orzo Salad with feta cheese is truly the perfect lunch year-round. This salad is ready in 30 minutes and people are obsessed with the amounts of vegetables and the creamy feta topping!
Orzo. Please tell us you love Orzo pasta! It’s one of our favorite noodles and we’re excited to bring you this Greek orzo salad today because it’s truly a Cheese Knees favorite.
If you are looking for more delicious fresh salads to serve alongside this orzo salad, add this cucumber tomato feta salad or this lemon orzo salad with goat cheese, yum!
What You Need for Greek Orzo Salad
Mixing bowl: this salad is best if you let it rest in the refrigerator for a while. Grab a mixing bowl (preferably with a lid). Mix up your salad and let it rest.
Orzo pasta: we love orzo because it is fun to eat and goes perfectly in a pasta salad type dish.
Feta cheese: orzo and feta cheese are the stars of the dish. If you can find fresh feta, do yourself a favor and buy it. Otherwise, any feta will do!
Kalamata olives: classic Greek salad has kalamata olives and you just can’t skip them for this orzo salad, either. Getting a salty olive in every bite makes the world go round.
Variations + Substitutions
If you can’t find orzo pasta, find another small pasta!
You can swap what vegetables you use based on your personal preference. The key is that you chop them into bite-sized pieces.
If red onion is too strong for you, try substituting chopped chives or chopped green onion.
Try it!
What is Feta Cheese?
Looking to learn more about the salty, soft feta cheese? In this post, we’ll teach you all about feta cheese and share some delicious feta cheese recipes to go with it!
How to Make Orzo
Did you know that orzo is actually a pasta?! Here’s a quick tutorial for how to make orzo on the stovetop:
- Bring a large pot of salted water to a boil over high heat.
- Once boiling, add orzo and cook for about 7-10 minutes or until al dente.
- Strain water from the orzo and rinse with cold water set orzo aside.
lemon
Orzo Salad
Double the amount of orzo you make and toss together this lemon orzo salad with goat cheese.
FAQ
Yes, you can make it ahead of time. The flavors will meld together and even improve after a few hours. However, if you’re making it a day ahead, it’s best to add the fresh herbs and final seasoning just before serving to maintain their fresh flavor and color.
Yes, you can substitute orzo with other types of small pasta like farfalle, fusilli, or penne. The important thing is to choose a pasta that can hold up well in a salad and can easily be eaten with a fork.
Absolutely! Grilled chicken, shrimp, or even chickpeas are excellent protein additions to this salad.
Yes, if you can’t find Kalamata olives, you can substitute them with black olives or green olives. Keep in mind that each type of olive has a distinct flavor, so the salad will taste slightly different.
Storage
Before storing the salad, ensure it is completely cooled. Storing warm food can lead to condensation, which may spoil the salad faster.
Use an airtight container to store your Greek Orzo Salad. This keeps out moisture and other contaminants and also prevents the salad from absorbing other flavors in the fridge.
Immediately store your salad in the refrigerator. The cool temperature slows the growth of bacteria and keeps the salad fresh. The orzo salad can be stored in the refrigerator for 3-4 days.
When eating the orzo leftovers, If the salad appears a bit dry after storage, you can refresh it with a squeeze of lemon juice or a drizzle of olive oil before serving.
What to Serve with Greek Orzo Salad
Wondering what to make alongside your Greek orzo salad? Here are some ideas for you!
- Cream Cheese Stuffed Chicken
- Sheet Pan Chicken Gyros
- Oven Baked Salmon
- Parmesan Crusted Pork Chops
Greek Orzo Salad with Feta
Ingredients
Greek Orzo Salad
- 1 cup orzo, uncooked
- 3 cups English cucumbers, thinly sliced into half-moons (normal cucumber works too!)
- 1 pint cherry tomatoes, halved
- 1/8 teaspoon salt
- 1/2 red onion, finely sliced
- 1 large red pepper, diced
- 1 cup kalamata olives, pitted and halved
- 8 oz. block feta cheese, crumbled
- 1/3 cup chopped fresh mint, lightly packed
- ¼ cup chopped parsley
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Begin by placing cucumbers and cherry tomatoes in a bowl and sprinkling them with salt. Mix well and let them sit for at least 15 minutes to draw out excess liquid. Set aside.
- Next, bring a pot of salted water to a boil and cook the orzo until it is al dente.
- Strain the orzo, rinse with cold water, and set aside.
- While the cucumbers and tomatoes are soaking, add the red onion, red pepper, olives, feta, fresh mint, and fresh parsley in a large bowl. Set aside.
- Pour the cucumbers and tomatoes into a sieve and discard the excess liquid.
- Add the cucumbers, tomatoes, and orzo to the bowl with the rest of the salad ingredients and gently mix all of the ingredients together.
- Finally, add the olive oil, apple cider vinegar, lemon juice, salt and pepper to a small bowl and whisk them together.
- Pour the dressing over the orzo salad and mix until all of the ingredients are covered in dressing. Serve immediately.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #cheeseknees, we’d love to see what you’re up to!
