Mediterranean Orzo Salad – Bright, Fresh, and Easy

This Mediterranean Orzo Salad is the kind of dish that makes weeknights feel a little more special. It’s simple to throw together, full of vibrant color, and has just the right mix of tangy, briny, and fresh flavors. You can serve it as a light main, a side for grilled chicken or fish, or pack it up for lunches.

Everything happens in one bowl after the orzo is cooked, and the ingredients are flexible. If you like a salad that keeps well and tastes even better the next day, this one delivers.

Mediterranean Orzo Salad – Bright, Fresh, and Easy

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 1/2 cups dry orzo
• 1 English cucumber, diced (or 2 Persian cucumbers)
• 1 pint cherry or grape tomatoes, halved
• 1 small red onion, finely minced
• 1 red bell pepper, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese (more to taste)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional but great)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely grated or minced
• 1 teaspoon dried oregano
• 1/2 teaspoon honey (optional, rounds out acidity)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

Method

 

1. Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package directions. Drain well and spread on a sheet pan to cool slightly, or toss with a teaspoon of olive oil to prevent sticking.
2. Make the dressing: In a small bowl or jar, whisk olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, honey (if using), salt, and pepper until emulsified.
3. Prep the vegetables: While the orzo cools, dice the cucumber and pepper, halve the tomatoes and olives, and finely mince the red onion. Chop parsley and mint.
4. Toss warm orzo with dressing: Add the slightly warm orzo to a large bowl and pour over about two-thirds of the dressing. Toss to coat. Let it sit 5–10 minutes to absorb the flavors.
5. Add the veggies and herbs: Fold in cucumber, tomatoes, red onion, bell pepper, olives, parsley, and mint. Toss gently to combine.
6. Add feta and adjust: Sprinkle in the feta and gently mix. Taste and add more dressing, salt, pepper, or lemon as needed.
7. Rest and serve: If time allows, chill for 20–30 minutes to let the flavors meld. Serve slightly chilled or at room temperature.

Why This Recipe Works

• Balanced flavors: Lemon, olive oil, and red wine vinegar bring brightness that pairs perfectly with salty feta and olives.
• Great texture mix: Tender orzo is balanced with crisp cucumbers, juicy tomatoes, and creamy cheese.
• Make-ahead friendly: It holds up in the fridge and actually improves as the flavors meld.
• Customizable: Swap the veggies, change the herbs, or add protein without losing the Mediterranean vibe.
• Easy pantry win: Most of the dressing ingredients come from the pantry, so you only need a few fresh items to finish it off.

Ingredients

• 1 1/2 cups dry orzo
• 1 English cucumber, diced (or 2 Persian cucumbers)
• 1 pint cherry or grape tomatoes, halved
• 1 small red onion, finely minced
• 1 red bell pepper, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese (more to taste)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional but great)

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely grated or minced
• 1 teaspoon dried oregano
• 1/2 teaspoon honey (optional, rounds out acidity)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

Optional add-ins: 1 can chickpeas (drained and rinsed), 1/2 cup artichoke hearts (chopped), 1/4 cup toasted pine nuts, grilled chicken or shrimp for extra protein.

Instructions

1. Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package directions.

   Drain well and spread on a sheet pan to cool slightly, or toss with a teaspoon of olive oil to prevent sticking.

2. Make the dressing: In a small bowl or jar, whisk olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, honey (if using), salt, and pepper until emulsified.
3. Prep the vegetables: While the orzo cools, dice the cucumber and pepper, halve the tomatoes and olives, and finely mince the red onion. Chop parsley and mint.
4. Toss warm orzo with dressing: Add the slightly warm orzo to a large bowl and pour over about two-thirds of the dressing. Toss to coat.

   Let it sit 5–10 minutes to absorb the flavors.

5. Add the veggies and herbs: Fold in cucumber, tomatoes, red onion, bell pepper, olives, parsley, and mint. Toss gently to combine.
6. Add feta and adjust: Sprinkle in the feta and gently mix. Taste and add more dressing, salt, pepper, or lemon as needed.
7. Rest and serve: If time allows, chill for 20–30 minutes to let the flavors meld.

   Serve slightly chilled or at room temperature.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days.
• Refresh before serving: The orzo absorbs dressing over time. Add a splash of olive oil and a squeeze of lemon before serving leftovers.
• Keep textures crisp: If making ahead for guests, add cucumbers and herbs just before serving for the freshest crunch.
• Avoid freezing: Freezing changes the texture of the pasta and vegetables, so it’s not recommended.

Why This is Good for You

• Heart-healthy fats: Extra-virgin olive oil provides monounsaturated fats and antioxidants.
• Fiber and micronutrients: Tomatoes, cucumbers, bell peppers, and olives offer fiber, vitamin C, and a variety of phytonutrients.
• Protein and calcium: Feta and optional chickpeas add protein and minerals to help keep you satisfied.
• Balanced meal option: Combine complex carbs, healthy fats, and protein for steady energy without feeling heavy.

Pitfalls to Watch Out For

• Overcooking the orzo: Mushy pasta leads to a gluey salad. Cook just to al dente and cool slightly before mixing.
• Under-seasoning: Pasta needs salt.

  Season your cooking water and taste the final salad, adjusting lemon, salt, and pepper.

• Watery salad: If your tomatoes are extra juicy, seed them. Pat cucumbers dry if they’re very wet.
• Skipping the rest time: A brief chill lets the flavors blend. Even 15 minutes makes a difference.
• Adding all the dressing at once: Start with most of it, then add more after tasting.

  It’s easy to over-dress.

Variations You Can Try

• Protein boost: Add grilled chicken, shrimp, or canned tuna for a heartier meal.
• Legume love: Toss in chickpeas or white beans for extra fiber and plant protein.
• Herb swap: Try dill or basil instead of mint for a different freshness.
• Cheese twist: Use cubed fresh mozzarella or goat cheese in place of feta.
• Roasted veggie version: Mix in roasted zucchini, eggplant, or cherry tomatoes for deeper flavor.
• Gluten-free option: Substitute with gluten-free orzo or small gluten-free pasta shapes.
• Nutty crunch: Add toasted pine nuts, almonds, or pistachios just before serving.
• Spice it up: A pinch of red pepper flakes or a spoonful of harissa for subtle heat.

FAQ

Can I make this salad a day ahead?

Yes. It actually tastes better the next day as the flavors mingle. Add a splash of olive oil and lemon before serving to wake it up, and wait to add cucumbers and herbs until closer to serving if you want maximum crunch.

What can I use instead of orzo?

Small pasta shapes like ditalini, mini shells, couscous, or pearl couscous work well.

Cook until al dente and cool slightly before tossing with the dressing.

Is there a dairy-free option?

Absolutely. Skip the feta or use a dairy-free feta alternative. You can also add extra olives or toasted nuts for richness.

How do I keep the onions from overpowering the salad?

Finely mince the red onion and soak it in cold water for 10 minutes, then drain well.

This softens the bite while keeping the flavor.

Can I use bottled dressing?

You can, but a simple homemade dressing tastes fresher and lets you control salt and acidity. If using bottled, choose a lemony Greek or Italian-style vinaigrette and adjust to taste.

How do I make it more filling?

Add a protein like chickpeas, grilled chicken, or shrimp. Serving it alongside a piece of salmon or with a handful of nuts also makes it more satisfying.

What if I don’t have red wine vinegar?

Use white wine vinegar or more lemon juice.

Apple cider vinegar can work in a pinch, but it’s fruitier, so taste and adjust.

Wrapping Up

Mediterranean Orzo Salad is a straightforward, flavor-packed dish that fits into busy schedules and casual gatherings. It’s flexible, colorful, and reliable—exactly what you want from a go-to salad. Make it once, tweak it to your taste, and keep it in your rotation for quick lunches, potlucks, or a refreshing side with dinner.