GREEK ORZO SALAD
- WineCheeseScallops
- Jun 18
- 5 min read
This Greek Orzo Salad is sunshine in a bowl—fresh, vibrant, and bursting with Mediterranean flavor! It’s the perfect dish to bring to a cookout, picnic, or weekday dinner table. Every bite delivers the bright zing of lemon, the crunch of fresh cucumbers, the creamy saltiness of feta, and the briny pop of Kalamata olives and capers. And that herby vinaigrette? Pure magic.
Whether you're looking for a make-ahead lunch, a refreshing side dish, or a meatless main that doesn’t skimp on flavor, this orzo salad will win hearts. It’s colorful, crowd-pleasing, and simple to toss together. Bonus: it tastes even better after the flavors marinate in the fridge. Let’s get mixing!
We’re excited to announce that Wine Cheese Scallops is now an affiliate with Thrive Market! 🎉 By signing up through our special link, you’ll not only help support our blog, but you’ll also score 20% off your order and a $60 free gift! Thrive Market offers amazing organic and sustainable products delivered right to your door. Shop smarter, save big, and enjoy delicious, high-quality ingredients in your home-cooked meals.
Orzo Pasta
Orzo might look like rice, but it’s actually a tiny, rice-shaped pasta often used in Mediterranean and Middle Eastern cooking. Its size and shape make it perfect for pasta salads because it soaks up dressings beautifully and holds its texture even after chilling. Orzo is made from semolina flour, giving it a slightly nutty flavor that plays well with fresh herbs and tangy vinaigrettes.
Kalamata Olives
Named after the Greek city of Kalamata, these olives are dark purple, almond-shaped, and have a rich, meaty texture. They are typically preserved in wine vinegar or olive oil, which adds a deep, fruity brininess to any dish. In this salad, they’re the salty counterpoint to the sweet tomatoes and creamy feta. Pro tip: Always use pitted olives to keep prep stress-free and guest-friendly.
Sponsored Ad
Recipe Origin | GREEK ORZO SALAD
This recipe is inspired by traditional Greek flavors but tailored for convenience and versatility. It channels the classic Greek salad—tomatoes, cucumbers, onions, feta, olives—then tosses everything together with orzo and chickpeas for added heartiness. I wanted a dish that could go from a light lunch to a party platter, that tasted indulgent but still felt fresh. Greek Orzo Salad was born in our kitchen one hot summer afternoon, when we had basil overflowing in the garden and a craving for something cool, filling, and zesty. Now it’s a family favorite—especially with a side of pita and a glass of chilled white wine.
Sponsored Ad
Tips, Serving Suggestions, or Storage Advice
Cook the orzo slightly past al dente for the best texture when served cold.
Rinse orzo with cold water after draining if serving immediately to prevent sticking.
Use fresh oregano if possible—it adds a more vibrant, peppery bite than dried.
Let it chill for at least 30 minutes after mixing to help flavors meld beautifully.
Swap basil for parsley or dill if you’re looking for a different herbal vibe.
Add grilled chicken or shrimp to make it a complete main course.
Toss in spinach or arugula just before serving for added greens and texture.
Serve with warm pita bread or crunchy pita chips for scooping.
Store leftovers in an airtight container for up to 4 days—perfect for meal prep.
Avoid adding extra salt until tasting—feta, olives, and capers bring plenty on their own.
Sponsored Ad
Unique Recipe Qualities
Combines traditional Greek salad with hearty orzo and chickpeas.
Perfect as a main dish, side, or picnic staple.
No mayo or dairy-based dressing—great for warm weather.
Bright, lemony vinaigrette ties everything together.
Easy to customize with additional veggies or proteins.
Tastes better as it sits—ideal for make-ahead meals.
Balanced textures: creamy feta, juicy tomatoes, crisp cucumbers.
Vegetarian and easily made vegan.
Naturally colorful and visually appealing.
Made with pantry staples and fresh produce—no specialty items needed.
🎉 Exciting News for Wine Cheese Scallops! 🎉 We’re now officially Amazon Affiliates! If you’re planning any Amazon shopping, you can support our blog just by using our link – no extra cost to you, no matter what you’re buying! 🛒💖
🔗 AMAZON.COM 🔗
So whether it’s kitchen gadgets, books, holiday gifts, or anything else you need, every purchase through our link helps us keep sharing delicious recipes, foodie tips, and restaurant finds! 🌟 Thank you for being part of our journey!
Greek Orzo Salad
Ingredients:
1 (16 oz) package orzo pasta
½ cup extra-virgin olive oil
⅓ cup red wine vinegar
Juice and zest of 1 lemon
2 garlic cloves, minced
1 tsp fresh oregano (or ½ tsp dried)
1 tsp Dijon mustard
1½ tsp kosher salt
½ tsp freshly ground black pepper
1 English cucumber, halved lengthwise and thinly sliced
2 cups cherry tomatoes, halved
1 (15–16 oz) can chickpeas, drained and rinsed
8 oz feta cheese, cut into ¼-inch cubes
½ cup thinly sliced red onion
1 (6 oz) jar pitted Kalamata olives
¼ cup capers
1 cup fresh basil leaves
Instructions:
Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice and zest, garlic, oregano, Dijon mustard, salt, and pepper. Set aside.
Cook the orzo: Bring a large pot of salted water to a boil. Cook the orzo according to package instructions, or until slightly past al dente. Drain and transfer to a large mixing bowl.
Toss with dressing: While the orzo is still warm, pour the dressing over it and toss to coat. Set aside to cool slightly while you prepare the other ingredients.
Combine and mix: Add the cucumber, cherry tomatoes, chickpeas, feta, red onion, olives, capers, and basil to the orzo. Gently toss everything together.
Garnish and serve: Sprinkle with extra oregano or fresh herbs if desired. Serve immediately or chill until ready to serve.
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
Sponsored Ad
FAQ Section
Can I use a different type of pasta instead of orzo?
Yes! Small pasta shapes like ditalini, couscous, or even bowtie pasta can work well here.
Can I make this salad vegan?
Absolutely—just omit the feta or substitute with a plant-based feta alternative.
How long does it last in the fridge?
It keeps well for 3–4 days when stored in an airtight container. The flavors even get better overnight!
Is it okay to use bottled lemon juice?
Fresh is best here for brightness, but bottled lemon juice works in a pinch.
Can I add meat?
Yes—this salad pairs wonderfully with grilled chicken, shrimp, or even slices of gyro meat.
Can I prep it in advance?
Yes! Mix everything except the basil and feta. Add those just before serving to keep them fresh.
What if I don’t have red wine vinegar?
White wine vinegar or apple cider vinegar are good substitutes.
Should I rinse the orzo after cooking?
Only if you're serving it cold immediately. Otherwise, toss it with the dressing while warm.
What’s the best way to serve this dish?
Cold or at room temperature. It’s excellent alongside grilled meats or as part of a mezze spread.
Can I skip the capers?
Yes, but they add a nice salty tang. If skipping, consider a little extra olive or a pinch of salt.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
Sponsored Ad
So refreshing!