Mediterranean Orzo Salad

5 from 4 votes
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Fresh, vibrant, and ready in just 30 minutes, this Mediterranean orzo salad is the perfect addition to any meal. It’s packed with fresh vegetables, tender orzo, and creamy feta, all tossed in a zesty lemon dressing. The best part? You can make it ahead of time! It tastes even better once the flavors meld together!

Overhead shot of Mediterranean orzo salad on a black backdrop.


 

We love flavorful summer salads and this orzo salad is delivering! Just like our tortellini salad, Asparagus salad with a dijon vinaigrette, homemade caesar salad, and Greek pasta salad this one is packed with Mediterranean flavors thanks to lemon and dried mint and is perfect for a gathering or a cookout.

What Goes Into Orzo Salad?

To make this recipe you need cooked orzo, cucumbers, red onion, dill, mint, feta, olives and tomatoes.
  • Orzo: The main ingredient in this salad is cooked orzo. You can check out my tutorial to learn how to cook orzo using 2 easy methods. You can even prepare the orzo a couple of days in advance.
  • Vegetables: I use Persian cucumbers, red onion and tomatoes for this recipe. They give a bit of Turkish shepherd’s salad vibes which I love! Just keep in mind to remove all the tomato seeds and the middle part so they don’t release much juice into the salad.
  • Olives: I used a combination of chopped kalamata and green olives.
  • Dill: Adds a lot of flavor to the salad. If dill is not available, use other herbs such as parsley or green onions.
  • Dried mint: This is the Mediterranean touch you don’t want to miss. Find dried mint at Middle Eastern or Mediterranean shops as well as online.
  • Lemon: For some bright flavors. Freshly squeezed lemon juice works best for this recipe.
  • Feta: Finish the salad with some crumbled feta. It’s best to use a block of feta, preferably in brine, and crumble it yourself.

How To Make Orzo Salad

Mix the orzo with the vegetables, olive oil and feta.

Start by cooking the orzo, which is very similar to cooking pasta. You can even cook it a day in advance. If doing so, toss it with some olive oil to prevent clumping.

Mix the orzo with the cucumbers, red onions, tomatoes, olives, dill, dried mint, salt and pepper. Add in the olive oil and lemon juice, then gently toss so all is well combined.

Transfer to the serving bowl or plate and top with crumbled feta. You can serve this orzo salad cold or at room temperature.

Close up shot of a bowl of orzo pasta salad.

Jazz It Up!

There are a few ingredients you can add to this orzo salad to make it your own:

  • Add some grilled chicken or tuna to turn it into a complete meal.
  • Add legumes such as chickpeas or white beans.
  • Use cherry tomatoes instead of regular tomatoes.
  • Use goat cheese instead of feta. You can also just skip the cheese to make this orzo salad dairy-free.
  • Use pickles such as dill pickles, preserved lemon or banana pepper to add a kick.
  • Stir in a couple tablespoons of basil pesto for an Italian flair.

What Do You Serve Orzo Salad With?

This Mediterranean orzo salad makes a delicious side dish for summer dishes such as grilled salmon, shrimp skewers, harissa chicken thighs, lamb chops and spatchcock chicken.

You can also serve it alongside dishes such as baked chicken legs with sumac, Greek style mahi mahi or pan seared salmon.

You can add tomatoes to the orzo salad if desired.

More Salad Recipes

Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

Overhead shot of Mediterranean orzo salad.
5 from 4 votes

Mediterranean Orzo Salad Recipe

Ready in 30 minutes, this Mediterranean orzo salad has all the flavors you love. It's made with fresh ingredients and creamy feta cheese.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4
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Ingredients 

  • 1 cup dry orzo
  • 2 Persian cucumber, chopped
  • 1/4 red onion , chopped
  • 1 roma tomato, chopped
  • 1/3 cup kalamata olives , chopped
  • 1/3 cup green olives, chopped
  • 1/2 cup fresh dill , chopped
  • 1 tbsp dried mint
  • 3 tbsp olive oil
  • 1 lemon , juice of
  • Kosher salt
  • Freshly ground pepper
  • 4 oz feta

Instructions 

  • Bring a pot of water to a boil and add the orzo. Cook for 10 minutes until the orzo is cooked. Drain and rinse with cold water to stop the cooking process. Mix the orzo with 1 tablespoon olive oil to avoid sticking. Let the orzo cool completely.
  • Once the orzo is completely cool, place it in a bowl and add the cucumbers, red onion, tomatoes, kalamata olives, green olives and fresh dill.
  • Add in the dried mint, olive oil, lemon juice, salt and pepper to taste. Mix so all is well combined.
  • Transfer to a serving bowl and crumble the feta on top of the salad. Taste and add more salt and pepper if needed. Serve cold.

Video

Notes

  • You can use gluten-free orzo to make this salad gluten-free. 
  • Leave out the feta to make this orzo salad dairy-free. 
  • If using feta, it’s best to use a block of feta in brine and crumble it yourself. 
  • You can add other ingredients such as peppers, pickles or grilled chicken to this orzo salad if desired. 
  • Store the leftovers in an airtight container and refrigerate for up to 3 days. 

Nutrition

Calories: 222kcal | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 682mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 868IU | Vitamin C: 23mg | Calcium: 184mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 Comments

  1. I have a question. In the list of ingredients you listed 1/2 c fresh dill but in the instructions you say to add fresh mint then the dry mint. Could you please clarify for me as I plan to make this tomorrow. Thank you so very much,