If you’re craving a dish that’s bursting with sunshine flavors and effortlessly comes together in no time, this Greek Lemon Orzo Salad Recipe is exactly what you need. It perfectly balances the zesty brightness of lemon with the creamy tang of feta and the fresh crunch of cucumbers and bell peppers. This vibrant salad is as colorful as it is delicious, making it an absolute favorite for warm weather meals, casual get-togethers, or when you just want something light but satisfying. Honestly, once you try this salad, it might just become your go-to recipe for a bright, fresh, and hearty dish.
Ingredients You’ll Need
Every ingredient in this Greek Lemon Orzo Salad Recipe is simple yet essential, contributing to the wonderful texture and lively flavors that make this salad stand out. From the nutty base of orzo pasta to the citrusy zing of lemon zest and juice, each component plays a vital role in creating that classic Mediterranean taste.
- 1 cup / 200 g risoni / orzo pasta: The tiny pasta that cooks quickly and adds perfect bite-sized texture to the salad.
- 350 g / 12 oz cherry tomatoes, halved (or 2 large tomatoes): Juicy bursts that bring a sweet and tangy freshness.
- 2 Lebanese / Persian cucumbers, diced: Crisp and crunchy with a mild flavor that complements the salad beautifully.
- 150 g / 5 oz firm feta, cut into 1/2cm/1/2″ cubes: Salty and creamy cheese that ties the flavors together with its richness.
- 1/4 – 1/2 red onion, cut into wedges and thinly sliced: Adds a slight sharpness that balances the salad’s brighter ingredients.
- 1 green capsicum/bell pepper, cut into 3 cm / 2.25″ strips: A crunchy and slightly sweet element that enhances color and texture.
- 150 g / 5 oz whole black olives, pitted (adjust quantity to taste): Briny, savory bursts that deepen the Mediterranean vibe.
- 1 1/2 tsp dried oregano: Classic herb that brings an earthy aroma and authentic Greek flavor.
- 2 tsp lemon zest: Intensifies the fresh lemony taste without overpowering the dish.
- 3 tbsp lemon juice: The star of the dressing, delivering bright and tart acidity.
- 5 tbsp olive oil: Adds smoothness and richness, perfectly balancing the acidity.
- 1 tsp Dijon mustard (or other mild mustard): Gives a hint of tangy complexity to the dressing.
- 1 garlic clove, minced: Infuses the dressing with gentle warmth and subtle depth.
- 1 tsp sugar: Balances the acidity and rounds out the flavors beautifully.
- 1/2 tsp salt: Enhances all the individual flavors without overwhelming.
- Black pepper: A fresh grind adds subtle heat and fragrance.
How to Make Greek Lemon Orzo Salad Recipe
Step 1: Prepare the Dressing
Start by combining the lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, sugar, salt, black pepper, and dried oregano in a jar or a small bowl. Shake or whisk the ingredients well until the dressing is smooth and emulsified. Set it aside for at least ten minutes so the flavors can mingle and deepen, which is key for that bright, balanced taste.
Step 2: Cook the Orzo
Cook the orzo pasta according to the package instructions, usually about 8-10 minutes until tender but still slightly firm. Once cooked, immediately drain the orzo and rinse under cold water. This stops the cooking process and cools the pasta down to perfect salad temperature. Drain well so your salad won’t become watery and the dressing will cling beautifully to the grains.
Step 3: Prepare the Vegetables and Cheese
While the orzo cooks and cools, halve the cherry tomatoes, dice the cucumbers, thinly slice the red onion wedges, cut the green capsicum into strips, and cube the feta. Make sure your veggies are fresh and crisp because their texture creates a wonderful contrast with the tender orzo and creamy cheese. If your olives aren’t pitted, remove the stones for easier eating.
Step 4: Combine Everything
Gently toss the cooled orzo with the prepared vegetables, cheese, and olives. Pour over the dressing and stir carefully to ensure every bite is coated without breaking up the feta cubes. The salad should look colorful and inviting, with the dressing giving it that irresistible glossy finish.
How to Serve Greek Lemon Orzo Salad Recipe
Garnishes
To make your salad really pop, sprinkle some fresh chopped parsley or dill on top, add extra lemon zest for zing, or crumble a little more feta across each serving. A few whole olives or a drizzle of olive oil right before serving also add an elegant touch.
Side Dishes
This salad is a fantastic side for grilled chicken, lamb, or fish. It’s especially lovely alongside Mediterranean-style dishes like grilled halloumi, roasted vegetables, or skewers. Thanks to its vibrant flavors and light texture, it pairs beautifully with heavier mains, balancing out your meal with freshness.
Creative Ways to Present
Try serving the salad in hollowed-out tomatoes or cucumbers for a fun, edible dish. Or build individual portions in pretty glass jars for picnics or lunch boxes. Layered with dressing at the bottom and orzo and veggies on top, it not only looks great but keeps everything fresh and crisp for longer.
Make Ahead and Storage
Storing Leftovers
This Greek Lemon Orzo Salad Recipe keeps well in the fridge for 2 to 3 days. Store leftovers in an airtight container to maintain freshness. The flavors actually develop nicely as it sits but keep the salad refrigerated to preserve the crispness of the vegetables and prevent the orzo from becoming mushy.
Freezing
While freezing isn’t ideal for this salad due to the fresh vegetables and feta cheese, you can freeze leftover orzo separately before mixing it with the other ingredients. Just thaw it fully and toss with fresh veggies and dressing when ready to eat.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t recommended. If you want a warm version, try gently warming just the orzo before mixing it with fresh vegetables and dressing—but remember, the fresh, crisp quality is what makes this salad special.
FAQs
Can I use regular pasta instead of orzo for this Greek Lemon Orzo Salad Recipe?
Absolutely! While orzo’s small size makes it ideal for this salad, you can substitute with small pasta shapes like couscous, quinoa, or even small shells. Just make sure to cook them according to the package directions and cool completely before adding to the salad.
How can I make this salad vegan?
You can easily make a vegan version by omitting the feta or using a plant-based cheese alternative. The lemony dressing still delivers plenty of flavor, and you might add extra olives or roasted chickpeas for more protein and texture.
Is this salad gluten-free?
Traditional orzo is made from wheat, so it’s not gluten-free. However, you can substitute gluten-free orzo or a similar gluten-free grain like quinoa or rice to keep the dish suitable for gluten-sensitive eaters.
Can this salad be made ahead of time?
Yes! This salad actually benefits from resting for a bit so the flavors meld beautifully. Just store it properly in the fridge and give it a gentle toss before serving to refresh the textures.
What’s the best way to keep the salad from becoming soggy?
Make sure to rinse and drain the orzo thoroughly after cooking, and use firm, fresh vegetables. Also, avoid adding the dressing too far in advance; instead, toss just before serving if possible. This keeps everything crisp and vibrant.
Final Thoughts
This Greek Lemon Orzo Salad Recipe is such a delightful celebration of fresh, bright Mediterranean flavors. Whether you’re looking for a quick weeknight dinner, a side for your next barbecue, or a healthy dish to impress friends, this salad comes through every time. The combination of tender orzo, crisp veggies, creamy feta, and that lively lemon dressing will keep you coming back for more. Give it a try — I promise it will brighten your table and your taste buds!
Print
Greek Lemon Orzo Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
A refreshing and zesty Greek Lemon Orzo Salad featuring tender orzo pasta combined with fresh cherry tomatoes, crisp cucumbers, firm feta cheese, black olives, and a tangy lemon-oregano dressing. Perfect as a light lunch or side dish.
Ingredients
Pasta
- 1 cup / 200 g risoni / orzo pasta
Vegetables & Cheese
- 350 g / 12 oz cherry tomatoes, halved (or 2 large tomatoes)
- 2 Lebanese / Persian cucumbers, diced
- 150 g / 5 oz firm feta, cut into 1/2cm (1/2″) cubes
- 1/4 – 1/2 red onion, cut into wedges and thinly sliced
- 1 green capsicum / bell pepper, cut into 3 cm (2.25″) strips
- 150 g / 5 oz whole black olives, pitted (adjust quantity to taste)
Dressing
- 1 1/2 tsp dried oregano
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 5 tbsp olive oil
- 1 tsp Dijon mustard (or other mild mustard)
- 1 garlic clove, minced
- 1 tsp sugar
- 1/2 tsp salt
- Black pepper to taste
Instructions
- Prepare the Dressing: Place the dried oregano, lemon zest, lemon juice, olive oil, Dijon mustard, minced garlic, sugar, salt, and black pepper into a jar. Seal and shake vigorously until all ingredients are well combined. Set aside for at least 10 minutes to allow the flavors to meld.
- Cook the Orzo: Prepare the orzo pasta according to the package directions, usually boiling it in salted water until al dente. Once cooked, drain the orzo and rinse thoroughly under cold running water to stop the cooking process and cool the pasta. Drain well to remove excess water.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumbers, cubed feta, thinly sliced red onion, green capsicum strips, and pitted black olives. Gently toss to mix the ingredients evenly.
- Add Dressing: Pour the prepared dressing over the orzo salad mixture. Toss everything together gently to coat all the components evenly with the dressing.
- Chill and Serve: Allow the salad to chill in the refrigerator for at least 15 minutes before serving to enhance the flavors. Give it a final toss just before serving. Adjust seasoning with additional salt and pepper if needed.
Notes
- You can substitute cherry tomatoes with larger vine tomatoes if preferred.
- Adjust the amount of red onion and olives to your taste preferences.
- The salad can be prepared ahead and stored refrigerated for up to 2 days.
- For a vegan version, omit the feta or replace it with a plant-based cheese alternative.
