If you’re craving a vibrant, fresh, and utterly satisfying dish, look no further than this Greek Orzo Salad with Fresh Vegetables, Feta, and Herbs Recipe. It perfectly balances tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, creamy feta, and fragrant herbs, all tossed in a tangy, homemade dressing that brightens every bite. This salad is a celebration of Mediterranean flavors that’s light enough for lunch but hearty enough to steal the show at dinner parties or potlucks. Once you try it, you’ll see why it’s a beloved staple for warm-weather meals and anytime you want a burst of freshness on your plate.
Ingredients You’ll Need
The magic of this Greek Orzo Salad with Fresh Vegetables, Feta, and Herbs Recipe lies in its simple, fresh ingredients—each one plays an important role in building layers of flavor and texture. The ingredients are straightforward, but together they create something truly spectacular that’s as pleasing to the eye as it is to the palate.
- Dry orzo pasta (1½ cups): The tender, rice-shaped pasta forms the hearty base of the salad and soaks up all the delicious dressing.
- Persian cucumbers (2, halved and sliced): Their crispness and subtle sweetness add a refreshing crunch.
- Cherry tomatoes (2 cups, halved): Bursting with juiciness and a pop of vibrant color.
- Cooked chickpeas (1 cup, drained and rinsed): Adding a creamy texture and protein boost to make the salad more filling.
- Feta cheese (4 ounces, cubed): Offers a tangy, salty punch that ties the Mediterranean theme together.
- Thinly sliced red onion (â…“ cup): Provides sharpness and a little bite, cutting through the creaminess of the feta.
- Pitted Kalamata olives (½ cup): These add a briny depth and a touch of sophistication.
- Fresh basil and/or mint leaves (1 cup): Brings aromatic, herbaceous notes that lift the entire dish.
- Freshly ground black pepper: Adds just the right amount of warming spice.
- Red wine vinegar (1 tablespoon): Brightens the salad with a gentle acidity.
- Fresh lemon juice (1 tablespoon): Adds a zesty freshness that complements the olives and feta.
- Oregano (½ teaspoon): Brings classic Greek herb flavor, enhancing the overall Mediterranean vibe.
- Sea salt (¼ teaspoon): Balances and enhances all the other ingredients’ natural flavors.
- Olive oil: Used to toss the orzo and in the dressing for lusciousness and a silky finish.
How to Make Greek Orzo Salad with Fresh Vegetables, Feta, and Herbs Recipe
Step 1: Cook the Orzo to Perfection
First things first, bring a large pot of salted water to a boil. Cook the orzo pasta until it’s just past al dente; this slight softness will ensure the salad isn’t chewy but pleasantly tender. Once cooked, drain the orzo and toss it with a good splash of olive oil so the grains don’t stick together as it cools. Spread the orzo out on a baking sheet to cool quickly and evenly, setting the stage for the freshest salad base.
Step 2: Whip Up the Bright Greek Dressing
Next, it’s time to create the zingy dressing that pulls all the ingredients together. Combine red wine vinegar, fresh lemon juice, oregano, and sea salt in a small bowl, whisking them with olive oil until emulsified. This homemade dressing is the heartbeat of the Greek Orzo Salad with Fresh Vegetables, Feta, and Herbs Recipe—it adds bright acidity and a touch of herbaceous earthiness that perfectly complements the creamy feta and vibrant vegetables.
Step 3: Toss Everything Together
In a large mixing bowl, combine the cooled orzo with cucumbers, cherry tomatoes, chickpeas, feta cheese cubes, thinly sliced red onion, and Kalamata olives. Drizzle the freshly made dressing over the top and add half of the fresh herbs. Season with freshly ground black pepper to taste. Give the salad a gentle toss so every bite is coated in dressing and loaded with flavor. Finally, garnish with the remaining basil and mint leaves for a fresh, garden-fresh finish.
How to Serve Greek Orzo Salad with Fresh Vegetables, Feta, and Herbs Recipe
Garnishes
To elevate presentation and flavor, sprinkle extra crumbled feta or a few whole herb leaves right before serving. A drizzle of good-quality extra virgin olive oil or a light dusting of sumac will add a sparkle of color and an extra layer of Mediterranean charm. These thoughtful touches make each serving feel special.
Side Dishes
This Greek Orzo Salad with Fresh Vegetables, Feta, and Herbs Recipe pairs beautifully with grilled meats like chicken or lamb, or alongside crispy pita bread and hummus for a vegetarian feast. It also shines as a stand-alone light lunch or picnic dish on warm days when fresh, cool flavors are just what the body craves.
Creative Ways to Present
Try serving the salad in individual glass jars for a pretty grab-and-go meal, or spoon it into hollowed-out bell peppers for a colorful, edible bowl. Layer it with roasted vegetables for added warmth, or add a handful of toasted pine nuts for crunch. This salad is wonderfully flexible and perfect for making your own!
Make Ahead and Storage
Storing Leftovers
The salad keeps well in an airtight container in the fridge for up to 3 days. Because the orzo soaks up the dressing, the flavors meld beautifully overnight—making it even more delicious the next day. Just give it a fresh toss before serving to redistribute the dressing and herbs.
Freezing
This salad is best enjoyed fresh and does not freeze well since the fresh vegetables and feta can lose their texture and flavor after thawing. For freezing, keep components like cooked orzo and dressing separate if needed, but for the best taste, plan to consume within a few days of making.
Reheating
If you prefer your Greek Orzo Salad with Fresh Vegetables, Feta, and Herbs Recipe at room temperature or slightly chilled, there’s no need to reheat. However, if you want to warm the orzo, do so gently on the stove or microwave and then toss with the fresh veggies and dressing right before serving to maintain freshness.
FAQs
Can I use whole wheat orzo instead of regular orzo?
Absolutely! Whole wheat orzo adds a nuttier flavor and extra fiber, making the salad a bit heartier while still maintaining its delicious character.
Is this salad suitable for vegan diets?
To make it vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative. The rest of the salad is naturally vegan and packed with wholesome vegetables.
How long does the salad last in the fridge?
The salad stays fresh for up to 3 days when stored properly in an airtight container. For best texture, add fresh herbs just before serving if you’re storing leftovers.
Can I prepare this salad in advance for a party?
Yes! Preparing it a few hours ahead lets the flavors meld wonderfully. Just toss in the fresh herbs at the last moment to keep their bright color and aroma.
What variations can I try with this Greek Orzo Salad with Fresh Vegetables, Feta, and Herbs Recipe?
Feel free to add roasted red peppers, artichoke hearts, or swap chickpeas for cannellini beans. You can also experiment with different herbs like dill or parsley for new flavor twists.
Final Thoughts
I wholeheartedly encourage you to dive into this Greek Orzo Salad with Fresh Vegetables, Feta, and Herbs Recipe. It’s a vibrant, fresh, and satisfying meal that’s as simple to prepare as it is delightful to eat. Once you make it, this salad will likely become a beloved go-to in your recipe repertoire—ready to brighten any meal with its friendly Mediterranean charm and irresistible flavors.
Print
Greek Orzo Salad with Fresh Vegetables, Feta, and Herbs Recipe
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant Greek Orzo Salad featuring tender orzo pasta tossed with crisp cucumbers, juicy cherry tomatoes, protein-rich chickpeas, creamy feta cheese, Kalamata olives, and fresh herbs. Perfectly dressed with a tangy blend of red wine vinegar, lemon juice, oregano, and sea salt, this salad is an ideal light meal or side dish for Mediterranean-inspired menus.
Ingredients
Pasta
- 1½ cups dry orzo pasta
Vegetables & Legumes
- 2 Persian cucumbers, halved vertically and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained and rinsed
- â…“ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
Dairy
- 4 ounces feta cheese, cut into ¼-inch cubes
Herbs & Seasonings
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper, to taste
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook until slightly past al dente, approximately 7–8 minutes. Drain the orzo and toss it with a drizzle of olive oil to prevent sticking. Spread the pasta out on a baking sheet to cool completely.
- Prepare Dressing: In a small bowl, whisk together red wine vinegar, fresh lemon juice, dried oregano, and sea salt until well combined to create the Greek salad dressing.
- Combine Ingredients: In a large mixing bowl, combine the cooled orzo, sliced cucumbers, halved cherry tomatoes, cooked chickpeas, feta cubes, thinly sliced red onion, and pitted Kalamata olives.
- Toss with Dressing: Drizzle the prepared dressing over the salad mixture. Add half of the fresh basil and/or mint leaves. Season with freshly ground black pepper to taste, then gently toss everything together until evenly coated.
- Garnish and Serve: Garnish the salad with the remaining fresh herbs. Serve immediately or chill in the refrigerator before serving for a cooler salad experience.
Notes
- Cooling the orzo on a baking sheet after cooking prevents clumping and helps it absorb the dressing better.
- You can substitute fresh oregano for dried if available, adjusting quantity to taste.
- For a vegan version, omit feta cheese or replace with a plant-based cheese alternative.
- This salad can be made a few hours ahead and refrigerated; just toss again before serving.
- Add a splash of good-quality olive oil to the dressing for extra richness if desired.
