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Bowl of Greek Orzo Salad.

Greek Orzo Salad

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Greek-Inspired


Greek Orzo Salad – the perfect side dish for any meal! This Greek Orzo Salad recipe is easy, light and so refreshing!


  • 2 cups uncooked orzo
  • 4 cups water or broth
  • 1/4 cup Greek vinaigrette*
  • 2 cups kalamata olives, pitted
  • 4oz feta cheese, crumbled (use dairy-free or regular feta)
  • 2 cups cucumber, sliced and quartered
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onions, diced
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons lemon zest, minced


  1. Add water to a small/medium saucepan and bring to a boil.
  2. Add orzo and let cook 8-12 minutes or until cooked al dente. Drain. Rinse with cold water.
  3. Place rinsed/drained orzo into a large bowl. 
  4. Add remaining ingredients. Stir to combine. 
  5. Taste and add additional vinaigrette, salt, lemon zest or other ingredients – as desired. 


  • *Greek vinaigrette: you can use homemade Greek vinaigrette or store-bought – either will work! Feel free to add more or less, as desired. If you make this ahead of time or the salad sits out for a bit, just note that the you may need to add more as the orzo soaks up the liquid! You can also drizzle a bit of olive oil in there too if it starts to get a bit dry. 
  • Make ahead: you can definitely make this ahead of time, but as noted above, you may need to add quite a bit more vinaigrette as the orzo will soak up the liquid as it sits.  
  • Storage: Store in an airtight container in the refrigerator for up to 5 days. 
  • Protein: feel free to serve with some Grilled Chicken Breasts if you want! 

Keywords: greek orzo salad