Name: Orzo Salad with Cherry Tomatoes, Cucumber, Olives, and Feta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 cup uncooked orzo; 2 cups water (for cooking orzo); 1/4 cup extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard (or more to taste); 1/2 teaspoon dried oregano (or Italian seasoning); 1/4 teaspoon salt; Freshly ground black pepper (to taste); 10 oz cherry or grape tomatoes (red and yellow, sliced in half); 2 medium cucumbers (quartered); 1/3 cup pitted black olives (sliced); 1/3 cup pitted green olives (sliced, preferably Castelvetrano); 4 oz crumbled feta cheese; 2 oz baby spinach

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Introduction

This bright and refreshing orzo salad is perfect for a light lunch or as a side dish at your next gathering. Packed with fresh vegetables, tangy feta, and a zesty homemade dressing, it’s both flavorful and easy to prepare.

A white bowl filled with a colorful salad composed of five main layers: the bottom layer of small green spinach leaves, a layer of pale, slightly shiny orzo pasta scattered throughout, chunks of light green cucumber mixed with halved bright red and orange cherry tomatoes, rings of green olives and whole and halved dark purple olives adding contrast, topped with small white crumbles of feta cheese, all lightly dusted with black pepper and some specks of seasoning on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked orzo
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard (or more)
1/2 teaspoon dried oregano (or Italian seasoning)
1/4 teaspoon salt
Freshly ground black pepper (to taste)
10 oz cherry or grape tomatoes (red and yellow, sliced in half)
2 medium cucumbers (quartered)
1/3 cup pitted black olives (sliced)
1/3 cup pitted green olives (sliced, such as Castelvetrano)
4 oz crumbled feta cheese
2 oz baby spinach

Instructions

Step 1: Cook 1 cup of orzo in 2 cups of simmering water for about 10 minutes. If the water is absorbed but the orzo isn’t tender yet, add small amounts of water as needed. Once al dente, drain and rinse under cold running water using a fine mesh strainer.
Step 2: While the orzo cooks, prepare the dressing by combining olive oil, lemon juice, balsamic vinegar, Dijon mustard, dried oregano, salt, and pepper in a small jar. Whisk vigorously until well emulsified.
Step 3: In a large bowl, toss the halved cherry tomatoes, quartered cucumbers, and sliced olives with the dressing to coat the vegetables evenly.
Step 4: Add the drained orzo, crumbled feta cheese, and baby spinach to the bowl with the marinated vegetables. Gently toss everything together. Taste and adjust seasoning by adding more salt, pepper, or lemon juice if desired.

Tips & Variations

For a boost of protein, add grilled chicken or chickpeas to the salad.
Swap baby spinach for arugula or fresh basil for different flavor notes.
If you prefer a creamier dressing, stir in a spoonful of Greek yogurt or mayo.
Use fresh oregano instead of dried for a brighter herbal taste.

Storage

Store the orzo salad in an airtight container in the refrigerator for up to 3 days. To keep the spinach fresh and prevent it from wilting, you can add it just before serving if you plan to store leftovers. Serve chilled or at room temperature; no reheating is necessary.

How to Serve

A close-up of a white plate filled with a colorful orzo pasta salad. The bottom layer is made of small, pale, rice-shaped orzo pasta scattered throughout. Mixed in are bright red halved cherry tomatoes and small orange round tomatoes. Green layers include sliced green olives, celery pieces, and fresh spinach leaves with visible veins and texture. Dark purple olives are mixed in as well. White crumbled feta cheese sprinkles over the top as a contrasting texture. Light black pepper seasoning is spread lightly over the salad, and the plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Just keep the dressing separate until ready to serve if you want to maintain the freshest texture of the spinach and vegetables.

What can I substitute if I don’t have orzo?

You can use other small pasta shapes like ditalini, couscous, or even quinoa as a substitute depending on what you have available.