I still remember the first time I tried Greek Orzo Salad with Kalamata Olives and Feta at a tiny seaside taverna in Santorini – the bright lemon, salty feta, and those juicy kalamata olives had me hooked from the first bite. Now it’s my go-to potluck dish when I need something fast but impressive. What I love most is how this Mediterranean marvel comes together with just 10 minutes of active prep (seriously!). The orzo soaks up all those gorgeous flavors while chilling, turning simple ingredients into something magical. Trust me, once you taste that perfect balance of tangy, salty, and fresh, you’ll be making this salad all summer long.
Why You’ll Love This Greek Orzo Salad
This isn’t just another pasta salad – it’s a flavor explosion that’ll have everyone asking for seconds! Here’s why it’s become my summer staple:
- Quick as lightning: From chopping to chilling, you’re done in under 30 minutes (perfect for last-minute guests!)
- Fresh Mediterranean vibes: That zingy lemon-oregano dressing makes every bite taste like sunshine
- Endlessly adaptable: Toss in whatever’s fresh – bell peppers, artichokes, even leftover grilled veggies
- Vegetarian crowd-pleaser: Packed with protein from the feta, it satisfies meat-eaters too
Seriously, I’ve brought this to everything from backyard BBQs to fancy dinner parties – it never disappoints!
Ingredients for Greek Orzo Salad with Kalamata Olives and Feta
What makes this salad so special? It’s all about quality ingredients that sing together! Here’s what you’ll need (measurements matter – no eyeballing!):
- 1 cup orzo pasta (that’s about 5 oz – don’t sub regular pasta, trust me)
- 1/2 cup kalamata olives, pitted and sliced (get the good jarred ones, not the canned)
- 1/2 cup crumbled feta cheese (the block kind you crumble yourself tastes 100x better)
- 1/2 cup diced cucumber (I prefer English cucumbers – no peeling needed!)
- 1/2 cup cherry tomatoes, halved (rainbow ones make it extra pretty)
- 1/4 cup finely chopped red onion (soak in ice water for 5 mins if you want milder flavor)
- 2 tbsp extra-virgin olive oil (the good stuff – this is where you splurge)
- 1 tbsp fresh lemon juice (bottled just won’t give that bright zing)
- 1 tsp dried oregano (rub between your fingers to wake it up)
- Salt and pepper to taste (go easy – feta and olives bring plenty of salt)
See? Nothing fancy, just fresh, honest ingredients that make magic together!
How to Make Greek Orzo Salad with Kalamata Olives and Feta
Alright, let’s get cooking! This salad comes together in three simple stages – perfectly cooked orzo, beautifully combined ingredients, and that irresistible lemon-oregano dressing. Follow these steps and you’ll have restaurant-quality results right at home.
Preparing the Orzo
First, cook your orzo in boiling salted water for exactly 8-9 minutes (check your package – we want al dente, not mushy!). Drain it immediately in a colander and rinse under cold running water to stop the cooking. This cooling step is crucial – it prevents clumping and gives that perfect tender-but-not-sticky texture. Spread it out on a baking sheet to air dry for 5 minutes while you prep the other ingredients.
Combining the Ingredients
In your prettiest serving bowl (this dish deserves to shine!), gently toss together the cooled orzo, olives, feta, cucumber, tomatoes, and red onion. I like using salad tongs or my hands to mix – you want everything evenly distributed without smashing those gorgeous cherry tomato halves or breaking up the feta too much. The colors should look like a Greek flag when you’re done!
Making the Dressing
In a small bowl, whisk together the olive oil, lemon juice, oregano, and a pinch each of salt and pepper. Taste it – it should make your mouth water! Drizzle over the salad gradually, tossing as you go. The dressing should lightly coat everything without pooling at the bottom. Pop it in the fridge for at least 30 minutes (I know, the wait is torture!) to let the flavors meld beautifully.
Tips for the Perfect Greek Orzo Salad
After making this salad more times than I can count (my neighbors keep requesting it!), I’ve picked up some game-changing tricks:
- Chill time is key: That 30-minute fridge rest isn’t optional – it lets the orzo soak up all those gorgeous flavors. Overnight? Even better!
- Feta rules: Crumble the cheese last minute so it stays nice and creamy rather than dissolving into the salad.
- Balance act: Too tangy? Add a pinch of sugar. Too salty? Extra cucumber cools it right down.
- Texture matters: If making ahead, add tomatoes just before serving so they stay perky and fresh.
Follow these and you’ll get rave reviews every time – promise!
Variations for Greek Orzo Salad
Oh, the fun part – making this salad your own! While I adore the classic version, sometimes I jazz it up:
- Protein boost: Toss in grilled chicken, shrimp, or chickpeas for extra staying power
- Cheese swap: Creamy goat cheese or tangy ricotta salata make delicious feta alternatives
- Herb garden: Fresh mint or dill add incredible brightness – just tear and toss!
- Veggie party: Roasted red peppers, artichoke hearts, or avocado take it next-level
The beauty? This salad forgives all experiments – just keep those Mediterranean flavors shining!
Serving and Storing Greek Orzo Salad
Picture this: golden summer light, a platter of this vibrant salad next to sizzling grilled lamb chops or lemon chicken – absolute perfection! I love serving it with warm pita wedges for scooping up every last olive and crumb of feta. For picnics? Just pack it in a mason jar – the layers stay gorgeous!
Storage is a breeze too – pop leftovers in an airtight container (if there are any!) and they’ll keep happily in the fridge for 3 days. The flavors actually deepen overnight – just give it a quick stir before serving cold. Never microwave it though – that tangy feta deserves better!
Greek Orzo Salad Nutritional Information
Now, let’s talk numbers – but remember, these are just estimates (your feta might be saltier, your olives juicier!). Per generous 1-cup serving, you’re looking at:
- 280 calories – light enough for seconds!
- 12g fat (4g saturated) – thanks to that glorious olive oil and feta
- 35g carbs – mostly from the orzo’s satisfying chew
- 8g protein – the feta really pulls its weight
Not bad for a salad that tastes like vacation, right? Just remember – real ingredients vary, so don’t sweat the numbers too much.
Frequently Asked Questions
After sharing this Greek Orzo Salad recipe with countless friends, I’ve heard all the burning questions – let me save you the trouble!
Can I use quinoa instead of orzo? Absolutely! Swap in cooked quinoa for a gluten-free version. Just adjust the dressing slightly since quinoa absorbs more liquid – you might need an extra drizzle of olive oil.
How long does it keep in the fridge? This salad actually gets better! It stays fresh for 3 days, though the tomatoes get softer (I sometimes add fresh ones when serving leftovers). The feta and olives keep their amazing flavor.
Is this recipe gluten-free? Traditional orzo contains wheat, but gluten-free orzo works perfectly – just check cooking times. My celiac friend swears by the brown rice version!
Can I make it vegan? You bet! Skip the feta or use a dairy-free alternative (almond feta is surprisingly good here). Add extra olives or artichokes for that salty punch.
Why rinse the orzo? It stops the cooking so your salad doesn’t turn into a sticky mess. Plus, cooled orzo absorbs the dressing way better – trust me on this one!
Print
Greek Orzo Salad with Kalamata Olives & Feta in 30 Minutes
- Total Time: 55 minutes (includes chilling time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing Greek orzo salad packed with Mediterranean flavors, combining tender orzo pasta with kalamata olives, feta cheese, and fresh vegetables.
Ingredients
- 1 cup orzo pasta
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook orzo according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine orzo, olives, feta, cucumber, tomatoes, and red onion.
- Whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving.
Notes
- Add grilled chicken or shrimp for extra protein.
- Substitute feta with goat cheese for a different flavor.
- Use fresh herbs like parsley or mint for added freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Greek orzo salad, Mediterranean, feta, kalamata olives, easy salad recipe
