Greek Lemon Feta Orzo Salad

This Greek Lemon Feta Orzo Salad is loaded with crisp vegetables, fresh herbs and a zesty homemade vinaigrette.

It’s a quick and easy make-ahead dish that’s a huge crowd pleaser at family gatherings, potlucks, BBQ’s or holiday celebrations.

Looking for more Greek recipes? Check out my Marinated Greek Olives or Greek Pita Nachos.

what is orzo?

Orzo is a short-cut pasta that is shaped like a large grain of rice (hence why it is sometimes mistaken for rice).

It’s traditionally made with white flour, but you can find whole grain and gluten free varieties. Although it looks like rice, it’s a pasta and not a grain.

Orzo absorbs flavors well which is why we love it so much in this dish and is also the perfect ingredient in other recipes like Avgolemono.

WHAT INGREDIENTS DO I NEED?

FOR THE ORZO SALAD:

Orzo – is a small pasta shaped like rice that is found in the pasta section at the grocery store. Cook according to package instructions then drain and rinse under cold water. Rinsing ensures the pasta won’t stick together once cooled and dried.

English cucumber – sometimes called ‘hot house cucumber’ is great because you don’t need to peel it or remove seeds.

Cherry tomatoes – or ‘grape’ tomatoes are best because they don’t have as much liquid and are easy to prepare.

Yellow bell pepper – is optional. Can be substituted for red, orange or green bell pepper.

Red onion – if it’s a large red onion you can opt to use only 1/2.

Kalamata olives – buy the pitted kind and slice in half.

Feta – always buy as a block in brine and crumble yourself, Rachel Ray explains why.

Parsley – fresh is best.

Lemon – lemon zest really brings out the maximum lemon flavor.

FOR THE VINAIGRETTE:

Olive oil – use a high-quality extra virgin olive oil. The best Greek evoo is produced in crete like this one (link).

Red wine vinegar – is an essential ingredient used in Greek cooking for balance to the sour of lemon and sweetness of honey.

Lemon juice – use fresh lemon juice.

Honey – balances the sour from the lemon.

Garlic – fresh garlic that is minced is best. You can add less or more garlic depending on your preference.

Parsley – fresh is best. I wouldn’t recommend subbing for the dried stuff in this recipe.

Dill – fresh is best. I wouldn’t recommend subbing for the dried stuff in this recipe.

HOW TO MAKE GREEK LEMON FETA ORZO SALAD

STEP 1 – Cook orzo to al dente, according to package instructions. Rinse well with cold water.

TIP: Place cooked orzo in the freezer to speed up cooling process.

STEP 2 – In a medium bowl, add all 9 vinaigrette ingredients and whisk well. Store in fridge until ready to use.

STEP 3 – Slice cucumbers into half-moons, halve tomatoes, dice bell pepper, dice red onion, halve kalamata olives, crumble feta and chop fresh parsley.

STEP 4 – Once orzo has cooled, transfer to a large mixing bowl. Add chopped veggies, sliced olives, crumbled feta cheese and ¼ cup chopped parsley.

STEP 5 – Pour the vinaigrette over the top and mix well using tongs or a big spoon. Top with the zest and juice from 1/2 lemon.

STEP 6 – Chill Greek lemon feta orzo salad until ready to serve. Garnish with more feta crumbles and serve with extra lemon slices (optional).

WHAT TO SERVE WITH GREEK LEMON FETA ORZO SALAD?

Lemon feta orzo salad is filling on its own for lunch or a snack but also makes for a great side dish with any main dish.

Serve it with a Mediterranean style salmon, grilled shrimp or grilled chicken for a complete meal.

ReCIPE Variations and substitutions

This Greek lemon feta orzo salad is delicious and complete on its own but there are many variations to change it up a bit if desired.

• Vegan – remove or replace feta with a vegan alternative.
• Protein – add cooked chicken, shrimp, salmon or tofu for a protein packed lemon feta orzo salad.
• Veggies – add chopped spinach, arugula or herbs like mint, oregano and basil.

STORAGE INSTRUCTIONS

Store lemon feta orzo salad in an airtight container in the fridge for up to 5 days.

TIP: To freshen it up, you can add a bit of olive oil and toss the salad before serving again.

You can also let the Greek lemon feta orzo salad sit at room temp for 10 minutes before serving to allow dressing to liquify again.

Freezing is not recommended as the vegetables will get waterlogged and icy which will not thaw well.

RECOMMENDED TOOLS

• Lemon squeezer
• Garlic press
• Pasta strainer
• Large pasta bowl\

recipe faq’s

MORE VEGETARIAN RECIPES YOU’LL LOVE

• Greek Zucchini Patties
• Tyrosalata (Whipped Feta)
• Spanakopita (Greek Spinach Pie)

Did you make this? Please RATE THE RECIPE below!