Mediterranean Orzo Salad with Feta, Olives & Sun-Dried Tomatoes

Cuisine: Mediterranean / Greek-Italian Fusion
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 4–6

🫒 Ingredients

For the Salad:

• 1 ½ cups orzo pasta (uncooked)

• 1 ½ tablespoons olive oil (for boiling water and coating pasta)

• 1 cup cherry tomatoes, halved

• ½ cup cucumber, diced

• ½ cup Kalamata olives, halved

• ½ cup sun-dried tomatoes, chopped (packed in oil and drained)

• ½ small red onion, finely diced

• 1 small bell pepper, chopped (red or yellow preferred)

  

  Green Olive Dip

• ½ cup crumbled feta cheese

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh basil or mint, chopped (optional)

For the Lemon-Herb Dressing:

• ⅓ cup extra virgin olive oil

• 3 tablespoons lemon juice (freshly squeezed)

• 1 teaspoon lemon zest

• 1 clove garlic, finely minced

• 1 teaspoon Dijon mustard

• 1 teaspoon dried oregano

  

  Southern Cornbread Dressing

• Salt and black pepper, to taste

🔥 Instructions

1. Cook the Orzo
   Bring a large pot of salted water to a boil.
   Add orzo and cook according to package directions (usually about 8–10 minutes) until al dente.
   Drain and drizzle with ½ tablespoon olive oil to prevent sticking. Let cool slightly.

2. Prepare the Dressing
   In a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, oregano, salt, and pepper.
   Shake or whisk until emulsified — it should look smooth and glossy.

3. Assemble the Salad
   In a large mixing bowl, combine cooked orzo, cherry tomatoes, cucumber, olives, sun-dried tomatoes, red onion, bell pepper, feta cheese, and herbs.
   Pour the dressing over and toss gently to combine.

4. Chill & Serve
   Let the salad rest for 15–20 minutes before serving so the flavors meld beautifully.
   Serve chilled or at room temperature, garnished with extra feta and parsley.

🍋 Serving Suggestions

• Perfect as a side dish with grilled chicken, shrimp, or salmon.

• Makes an excellent potluck or picnic salad, as it stays fresh and flavorful for hours.

• For a hearty vegetarian main course, add chickpeas or grilled vegetables.

• Serve it with a drizzle of balsamic glaze or extra lemon juice for extra zing.

💡 Tips & Variations

• To make it gluten-free, substitute orzo with quinoa or gluten-free pasta.

  

  Chayote Juice: Unlock Natural Support for Joints and Bones

• Add a handful of baby spinach or arugula for freshness.

• For a creamy touch, stir in a spoonful of Greek yogurt or tzatziki.

• Love spice? Add a pinch of crushed red pepper flakes or Aleppo pepper.

• It tastes even better the next day — store in the fridge for up to 3 days.

🌍 Mediterranean Story

This Mediterranean Orzo Salad beautifully captures the essence of the sun-soaked coastal kitchens of Greece and southern Italy. Orzo, a rice-shaped pasta beloved throughout the region, is often tossed with fresh vegetables, herbs, and olive oil to create dishes that are as nourishing as they are colorful.

Every bite of this salad tells a story — juicy cherry tomatoes that burst with sweetness, salty briny olives from the Aegean, and creamy feta that adds richness and contrast. The lemon-herb dressing ties everything together, bright and tangy like a summer breeze drifting over the Mediterranean Sea.

In the United States, this salad has become a Mediterranean restaurant classic — light yet filling, refreshing yet satisfying. It’s perfect for busy days, meal prepping, or sharing at a summer barbecue. Its versatility makes it one of the most beloved dishes in the Mediterranean diet, combining flavor, nutrition, and elegance effortlessly.

Each forkful feels like a mini-vacation — crisp, vibrant, and kissed by sunshine. ☀️🍋🌿