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Fresh Mediterranean Orzo Salad with Feta

Fresh Mediterranean Orzo Salad with Feta - featured image
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A quick and easy Mediterranean-inspired orzo salad featuring fresh veggies, tangy lemon-oregano dressing, and creamy feta cheese. Perfect for summer meals, picnics, or light lunches.

Ingredients

Scale
  • 1 cup (about 170g) uncooked orzo pasta
  • 1 medium cucumber, diced (English cucumber preferred)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped (optional)
  • Juice of 1 large lemon (about 3 tbsp)
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Bring 4 cups (1 liter) of salted water to a boil in a medium pot. Add 1 cup (170g) of orzo and cook according to package instructions, usually 8–10 minutes, until al dente. Drain in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain well (about 5 minutes).
  2. While the orzo cooks, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, slice the Kalamata olives, chop the parsley and oregano (if using), and mince the garlic.
  3. In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and freshly cracked black pepper to taste until bright and tangy but balanced.
  4. In a large mixing bowl, combine the cooled orzo, cucumber, tomatoes, onion, olives, parsley, and oregano. Pour the dressing over and toss gently but thoroughly to coat evenly.
  5. Add the crumbled feta cheese last and fold in carefully to keep some chunks intact.
  6. Taste and adjust seasoning with more salt or lemon juice if needed. Let the salad sit for 5–10 minutes before serving to allow flavors to meld, or serve immediately if short on time.

Notes

Do not overcook the orzo to avoid mushy texture. Rinse cooked orzo under cold water to cool and remove excess starch. For milder garlic flavor, use roasted garlic or omit it. Crumble feta yourself for better texture and flavor. Salad tastes better after resting for a few minutes or hours. Can substitute orzo with gluten-free pasta or quinoa for gluten-free version. Add grilled chicken, shrimp, or chickpeas for protein boost. Store leftovers in airtight container in refrigerator up to 3 days; add olive oil or lemon juice before serving again.

Nutrition

Keywords: orzo salad, Mediterranean salad, feta cheese, summer salad, easy salad, lemon dressing, quick recipe, vegetarian

Find it online: https://clunkcook.com/fresh-mediterranean-orzo-salad-with-feta-easy-5-minute-summer-recipe/