Hi, sunshine seekers! I’m Meriem, your Mediterranean-flavor fanatic and lunchbox prep queen. Today I’m bringing you a dish that feels like a sunny afternoon on a Greek island: 🥒🍅 Fresh and Zesty Greek Orzo Salad!
It’s light, it’s bright, it’s loaded with texture—from tender orzo to crunchy cucumbers and tangy feta. I whipped this up the first time I hosted a casual summer lunch and had to keep refilling the bowl. Ever since, it’s been my go-to for everything from beach picnics to Sunday meal prep.
If you’ve loved my Lemon Capellini Salad or One-Pan Lemon Chicken Orzo, this one’s your next must-make.
Table of Contents
Why You’ll Love This Greek Orzo Salad Recipe
- 🕒 Quick & easy – Ready in under 30 minutes.
- 🌱 Fresh & healthy – Loaded with veggies and plant protein.
- 🧀 Bold Mediterranean flavor – Lemon, feta, olives = flavor explosion.
- 🥣 Perfect for meal prep – Keeps beautifully in the fridge.
- 🧊 Serve hot or cold – Versatile and picnic-perfect.
What You Will Need?
- 🍝 1 cup orzo pasta (170g) – Tiny pasta with big versatility. Sub with couscous or quinoa if needed or gluten-free orzo for dietary needs.
- 🫘 1 cup chickpeas (160g) – Adds plant-based protein. Sub with white beans or lentils or roasted edamame,.
- 🥒 1 cup diced cucumber (130g) – Crisp and refreshing. English cucumber preferred. Sub with zucchini, celery, or jicama for similar texture.
- 🍅 1 cup cherry tomatoes, halved (150g) – Juicy and sweet. Grape tomatoes or diced Roma work too.
- 🧅 ¼ cup red onion, finely chopped (30g) – Adds bite. Sub with green onion or shallots, or 1 tsp onion powder for milder flavor.
- 🫒 ¼ cup sliced black or Kalamata olives (40g) – Briny punch. Use green olives if preferred.
- 🧀 ½ cup crumbled feta cheese (60g) – Tangy richness. Sub with goat cheese, queso fresco, or nutritional yeast or Dairy-free feta is a great vegan swap.
- 🌿 2 tbsp fresh parsley (8g) – Herbaceous brightness. Add mint or dill for variety.
- 🍋 2 tbsp lemon juice (30ml) – Brings zing! Fresh is best. Sub with lime juice, white vinegar, or 1 tbsp bottled lemon juice
- 🥄 2 tbsp olive oil (30ml) – Helps the dressing coat everything. Sub with avocado oil, grapeseed oil, or walnut oil for a nutty twist
- 🧂 ½ tsp salt – Enhances flavor. Use sea salt or reduce to ¼ tsp for low-sodium diets
- 🌶️ ¼ tsp black pepper – For a touch of spice. Use white pepper or a pinch of red pepper flakes for extra heat
Equipment Needed
- ✅ Medium saucepan (for cooking orzo)
- ✅ Large mixing bowl
- ✅ Small bowl or jar (for dressing)
- ✅ Whisk or fork
- ✅ Strainer
- ✅ Salad tongs or spoon
Step-By-Step Guiding
Cook the Orzo
Bring a pot of salted water to a boil. Cook 1 cup orzo according to the package, then drain and rinse with cold water.
🍝 Tip: Rinsing stops the cooking and keeps the pasta from sticking.
Combine Salad Ingredients
In a large bowl, mix the cooled orzo, 1 cup chickpeas, 1 cup diced cucumber, 1 cup halved cherry tomatoes, ¼ cup chopped red onion, ¼ cup sliced olives, and ½ cup crumbled feta.
🥗 Meal prep tip: Store feta and dressing separately if prepping ahead.
Make the Dressing
In a small bowl or jar, whisk together 2 tbsp lemon juice, 2 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper.
🍝 Tip: Taste and adjust with extra lemon or salt for your preference.
Dress the Salad
Pour the dressing over the orzo mix. Toss gently until evenly coated.
🍝 Tip: Toss lightly to avoid breaking the feta.
Finish with Fresh Herbs
Sprinkle 2 tbsp chopped parsley over the top and mix lightly.
🍝 Tip: Add parsley just before serving to maintain its vibrant color.
Chill or Serve
Enjoy right away or chill for 15 minutes to let the flavors meld. Adjust seasoning to taste.
🍝 Tip: Serve in chilled bowls for a refreshing touch, a style you’ve liked in recipes like the Vibrant Avocado Corn Tomato Salad.
Nutritional Information (Per Serving – Approximate)
- Calories: 200
- Carbohydrates: 22g
- Protein: 7g
- Fat: 10g
- Saturated Fat: 3g
- Fiber: 4g
- Sugar: 3g
- Sodium: 330mg
- Cholesterol: 15mg
Topping Suggestions
Level up your salad with:
- Toasted pine nuts or sunflower seeds
- A dollop of hummus or tzatziki
- Crumbled goat cheese or more feta
- Sliced grilled chicken or shrimp
- Roasted red peppers or artichokes
- Extra herbs: mint, dill, or oregano
How to Store & Reheat
Storage:
- Fridge: Store in an airtight container for up to 4 days.
- Meal prep tip: Store dressing and cheese separately to keep salad fresh.
Freezing:
- Freezing is not recommended, as the cucumber, tomatoes, and feta may become mushy upon thawing. Prepare fresh for best texture.
- Tip: If needed, freeze the cooked orzo and chickpeas separately for up to 1 month and add fresh veggies later.
Reheating:
- Best served cold or room temperature. Do not microwave. If refrigerated, let sit for 10 minutes to soften slightly. Refresh with a splash of lemon juice or olive oil before serving.
What to Serve With
This Greek orzo salad pairs beautifully with:
- Grilled chicken souvlaki or kebabs 🍢
- Falafel or lentil patties 🧆
- Warm pita or naan with hummus 🥙
- Lemon yogurt dip or tzatziki 🥣
- Iced tea with mint or sparkling lemon water 🍋
Ingredient Substitutions Recap
- Orzo → Quinoa: Gluten-free, protein-rich alternative.
- Chickpeas → White Beans: Creamy, similar protein.
- Feta → Nutritional Yeast: Vegan, cheesy substitute.
- Cherry Tomatoes → Sun-Dried Tomatoes: Intense, chewy flavor.
- Olive Oil → Avocado Oil: Smooth, neutral option.
FAQs
Can I make orzo salad ahead of time?
Absolutely. Store undressed and mix just before serving for best freshness.
Can I add protein to orzo salad?
Yes! Toss in 1 cup grilled chicken, shrimp, or tofu for a heartier dish. Add just before serving to maintain texture make this a hearty main dish.
How do I keep the orzo from sticking together?
Rinse with cold water immediately after draining to remove starch, and toss with a bit of olive oil before mixing.
Fresh and Zesty Greek Orzo Salad
Ingredients
- 1 cup chickpeas drained and rinsed
- 1 cup diced cucumber
- 1 cup cherry tomatoes halved
- ¼ cup red onion finely chopped
- ¼ cup purple or black olives sliced
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook orzo pasta according to package instructions, then drain and rinse with cold water to cool.
- In a large bowl, combine cooled orzo, chickpeas, diced cucumber, cherry tomatoes, red onion, black olives, and crumbled feta cheese.
- In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper to make the dressing.
- Pour the dressing over the salad mixture and toss gently to coat evenly.
- Sprinkle chopped parsley on top and mix lightly.
- Serve chilled or at room temperature, adjusting seasoning if needed.
This 🥒🍅 Fresh and Zesty Greek Orzo Salad is the perfect Mediterranean-inspired side or main that’s light, flavorful, and ridiculously easy to throw together. Whether you’re packing it for lunch, serving it at a BBQ, or enjoying it solo on a sunny day—it delivers every time.
Loved this? Try my Cucumber Tomato Salad or Glossy Hibachi Chicken next. And don’t forget to leave a comment or tag your dish on social media! 💚
