Mediterranean Orzo Salad
This fresh and colorful Mediterranean Orzo Salad is made with tender orzo pasta, crisp vegetables, Kalamata olives, feta cheese, and fresh herbs in a bright lemon-oregano dressing. It's ready in less than 30 minutes and perfect for make-ahead lunches, light dinners, potlucks, and easy side dishes.
Servings: 4 servings
Calories: 355kcal
Ingredients
For the Salad
- 1 cup dry orzo
- 1 cup cucumber - diced
- 1 cup cherry tomatoes - halved
- 1 yellow bell pepper - diced
- ¼ cup red onion - thinly sliced
- ⅓ cup Kalamata olives - sliced
- ½ cup feta cheese - crumbled
- ¼ cup fresh parsley - chopped
- 2 tablespoons fresh mint - chopped
For the Dressing
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove - minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add 1 cup dry orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the orzo completely.
- Prepare the vegetables and herbs: While the orzo cooks, dice 1 cup cucumber and 1 yellow bell pepper, halve 1 cup cherry tomatoes, thinly slice ¼ cup red onion, slice ⅓ cup Kalamata olives, and chop ¼ cup parsley and 2 tablespoons mint.
- Make the dressing: In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1 teaspoon dried oregano, ½ teaspoon salt, and ½ teaspoon black pepper.
- Combine the salad: Add the cooled orzo, cucumber, cherry tomatoes, bell pepper, red onion, Kalamata olives, parsley, and mint to a large mixing bowl. Pour the dressing over the top and toss gently to combine.
- Add the feta: Fold in ½ cup crumbled feta cheese. Taste and season with additional salt, pepper, or lemon juice, if needed.
- Chill and serve: Serve immediately, or refrigerate for 30 to 60 minutes to give the flavors time to mingle.
Notes
- English or Persian cucumbers work best since they have thin skin and fewer seeds. If using a regular garden cucumber, peel it first and scoop out the seeds.
- Cherry tomatoes or grape tomatoes both work well. Larger tomatoes can also be used, but remove some of the seeds first to keep the salad from getting watery.
- Kalamata olives add the best briny Mediterranean flavor, but black olives can be used in a pinch.
- For the best flavor and texture, buy a block of feta packed in brine and crumble it yourself. Pre-crumbled feta works, but it tends to be drier.
- This salad tastes even better after chilling for 30 to 60 minutes.
- You can make this Mediterranean orzo salad up to 1 day in advance. For the freshest flavor and texture, wait to fold in the feta cheese and fresh herbs until just before serving. Add a squeeze of fresh lemon juice if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving and brighten it back up with a little olive oil, lemon juice, salt, or pepper if needed.
Nutrition
Calories: 355kcal | Carbohydrates: 36g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 691mg | Potassium: 360mg | Fiber: 3g | Sugar: 3g | Vitamin A: 822IU | Vitamin C: 74mg | Calcium: 143mg | Iron: 2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2026 The Forked Spoon
