Colorful, zesty, and packed with wholesome ingredients—this Mediterranean orzo salad brings together tender pasta pearls, crisp vegetables, tangy feta, and briny olives in a bright lemon-herb vinaigrette, ready in just 20 minutes. The orzo’s rice-like shape soaks up the dressing beautifully while staying tender, providing the perfect base for this refreshing dish. This salad is an excellent way to add freshness and brightness to your meal rotation, offering vibrant flavors and balanced textures that are perfect for both quick lunches and satisfying dinners.
Why this Recipe works
The combination of crisp cucumber, juicy tomatoes, sharp red onion, rich olives, and creamy feta creates a delightful balance of textures and flavors that are both vibrant and comforting. The refreshing lemon-olive oil vinaigrette brightens the dish, tying all the ingredients together with a zesty, herbaceous finish. This salad holds well for make-ahead meals, making it ideal for quick lunches or as a flavorful side dish to complement grilled proteins. Its versatility and ease make it a crowd-pleaser for any occasion.
Ingredients
Salad base:
- 1 1/2 cups orzo pasta, uncooked
- 1 English cucumber, seeded and diced into uniform, bite-sized pieces to provide a cool, crisp texture
- 1 pint cherry tomatoes, halved to release their natural sweetness and juiciness
- 1/2 red onion, finely chopped to add a mild sharpness and crunch
- 1 cup Kalamata olives, pitted and halved for briny depth
- 1/2 cup crumbled feta cheese, offering a creamy, tangy contrast
- 1/4 cup fresh parsley, finely chopped to add herbal brightness
- 2 tablespoons fresh mint, chopped (optional, adds a cooling, aromatic lift)
- 1/2 cup cooked chickpeas (optional, for adding protein and a nutty texture)
- 1/4 cup toasted pine nuts or walnuts, roughly chopped, to add roasted crunch
Lemon-herb vinaigrette:
- 1/4 cup extra-virgin olive oil, for richness and smooth texture
- Juice of 2 lemons (about 4 tablespoons) for bright acidity
- 1 teaspoon lemon zest to intensify citrus flavor
- 1 clove garlic, minced finely to infuse subtle savory notes
- 1 teaspoon dried oregano, imparting classic Mediterranean aroma
- 1/2 teaspoon Dijon mustard, for emulsification and gentle tang
- Salt and freshly ground black pepper, adjusted to taste
Equipment:
- Large pot for boiling the orzo
- Colander for draining cooked pasta
- Baking sheet, used for spreading and cooling the pasta after cooking
- Large mixing bowl to combine salad ingredients
- Small bowl or jar with lid for whisking and shaking the vinaigrette
- Whisk for emulsifying the dressing
- Chef’s knife for precise vegetable chopping
- Cutting board for vegetable preparation
- Measuring cups and spoons for accurate ingredient portions
- Citrus juicer and zester or microplane for fresh lemon juice and zest
- Paper towels or salad spinner to dry vegetables thoroughly
- Serving spoon or tongs for tossing and plating the salad
- Airtight containers for storing leftovers or meal prepping
Step-by-step instructions:
1. Cook and cool the orzo:
- Bring a large pot of water to a boil, adding a generous pinch of salt to enhance pasta flavor. Add the orzo pasta and cook for 7 to 8 minutes until the texture is tender but still retains a slight bite (“al dente”).
- Immediately drain the pasta in a colander and rinse it under cold running water to stop the cooking process and wash away excess starch that can cause clumping.
- Lightly drizzle the orzo with olive oil and toss gently so the individual grains remain separate and glossy, preventing sticking.
- Spread the orzo evenly on a baking sheet to cool completely, gently tossing once or twice to maintain individual grain separation and avoid clumps as it cools.
2. Prep the vegetables and herbs
- Seed the English cucumber carefully to remove watery seeds, then dice into uniform small cubes to provide crisp texture without excess moisture.
- Halve the cherry tomatoes to release their sweet juices and add vibrant color throughout the salad.
- Finely chop the red onion along with fresh parsley and optional fresh mint for bright, aromatic herbal notes that complement the salad’s creaminess and acidity.
- Pat all vegetables dry with paper towels or use a salad spinner to remove excess moisture, which ensures the vinaigrette adheres properly without wilting the salad prematurely.
3. Make the vinaigrette
- In a small bowl or lidded jar, combine freshly squeezed lemon juice, zested lemon peel, minced garlic, dried oregano, Dijon mustard, salt, and black pepper. Whisk vigorously or shake the jar vigorously to emulsify the vinaigrette, creating a vibrant and balanced dressing that clings to and enhances every ingredient.
- Gradually drizzle in extra virgin olive oil while continuously whisking to form a smooth, well-emulsified vinaigrette that melds bright citrus with rich, peppery oil.
- Taste and adjust the seasoning—adding salt, pepper, or an extra splash of lemon juice—to achieve a perfectly balanced tang that complements the salad’s fresh ingredients.
4. Assemble the salad
In a large salad bowl, combine the cooled orzo, diced cucumber, halved tomatoes, finely chopped red onion, Kalamata olives, and cooked chickpeas if using. Pour in two-thirds of the vinaigrette and toss gently but thoroughly so each ingredient is evenly coated without bruising the delicate vegetables. Finally, fold in the crumbled feta cheese, fresh parsley, fresh mint, and toasted pine nuts or walnuts, taking care to preserve their texture and taste. If the salad seems dry, add the remaining vinaigrette a little at a time until you achieve the desired moistness and flavor balance.
Salad Preparation Tips for Maximum Freshness
To maintain the salad’s crispness and vibrant flavors, avoid mixing all components with the dressing too far ahead of serving. Dress the orzo and vegetables separately and combine just before serving to prevent sogginess. Add delicate ingredients like the feta cheese and nuts at the last moment to preserve their textures and flavors. For make-ahead convenience, store vinaigrette and salad elements separately, combining them an hour before eating.
When to Serve Mediterranean Orzo Salad
This salad is wonderfully versatile. It works beautifully as a light yet satisfying main course for lunch, a refreshing side dish for dinner, or part of a picnic or potluck spread. You can also easily pair it with grilled fish, chicken, or lamb for a heartier meal.
Is It a Main Course or an Appetizer?
This Mediterranean salad is light enough to serve on its own as a wholesome main dish, but it also serves as a fantastic appetizer or side. It pairs wonderfully with hummus, pita bread, or grilled vegetables and elevates any Mediterranean spread. To make it a full meal, add grilled protein or accompany it with soup or other small plates.
Make-ahead tips and storage
Chill the cooked orzo and vinaigrette separately for up to 24 hours to preserve freshness. Combine them about an hour before serving to allow flavors to meld beautifully. Add delicate ingredients like feta and fresh herbs just before serving to keep their textures intact. Leftovers can be stored in airtight containers for up to 3 days, and refreshed with a splash of lemon juice or olive oil to revive flavor.
