Healthy Lunch Greek Orzo Salad

Name: Healthy Lunch Greek Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup orzo pasta; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, finely chopped; 1/2 cup Kalamata olives, pitted and sliced; 1 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 lemon, juiced; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Fresh Kitchen Favorites

I love how a vibrant salad can brighten up any weekday lunch, and this Healthy Lunch Greek Orzo Salad is no exception! It combines tender orzo pasta with fresh vegetables, tangy feta cheese, and a zesty dressing. I often make this salad in a large batch so I can enjoy it throughout the week. With its colorful ingredients and bold flavors, it's not just nutritious but also incredibly satisfying. Plus, it’s easy to pack for work or a picnic, making it the perfect on-the-go option.

Created by

Brielle Thompson

Last updated on 2026-01-11T21:34:08.885Z

When I first made this Healthy Lunch Greek Orzo Salad, I was just experimenting with whatever I had in the fridge. The results were incredible! The combination of juicy tomatoes, crunchy cucumbers, and creamy feta, all tied together with a lemon-olive oil dressing, was a true revelation. I quickly realized that the freshness of the ingredients makes all the difference.

One of my favorite tips is to allow the salad to chill in the refrigerator for at least an hour before serving. This gives the flavors time to meld, transforming it into a deliciously refreshing dish. Each bite brings a burst of zesty flavor that just lifts my spirits!

You'll Love This Salad Because...
Fresh ingredients loaded with flavor and nutrients
Zesty dressing that enhances every bite
Quick and easy to prepare for busy days

The Role of Orzo in the Salad

Orzo pasta is a fantastic component of this Greek orzo salad, providing a hearty yet delicate base. Cooking the orzo until al dente is crucial, as it prevents the pasta from becoming mushy when mixed with the other ingredients. Aim for a cooking time of 8-10 minutes in boiling salted water, stirring occasionally to ensure even cooking. After draining, rinsing it under cold water halts the cooking process and helps keep the orzo firm.

Moreover, orzo's neutral flavor allows the vibrant tastes of the fresh vegetables, olives, and feta to shine through. When properly cooked, orzo maintains a pleasing chew that complements the crispness of the cucumbers and the burst of sweetness from the cherry tomatoes, creating a satisfying texture in every bite.

Balancing Flavors with the Dressing

The dressing is where this salad truly shines, bringing together all the ingredients with its zesty and aromatic profile. A blend of olive oil and red wine vinegar forms the base, while fresh lemon juice adds brightness and tang. When whisking the dressing, aim for a smooth, emulsified consistency that clings nicely to the salad components. Adjust the vinegar or lemon juice to your taste; a little extra acidity can enhance the overall flavor.

Seasoning is key in achieving a well-rounded dressing. Adding dried oregano not only infuses the salad with a traditional Mediterranean flair but also enhances the freshness of the vegetables. Taste before serving and adjust with more salt or pepper if needed. Remember, the flavors develop as the salad chills, so allowing it to sit enhances the overall taste experience.

Ingredients

Gather all your ingredients before you start for smoother preparation.

Salad Ingredients

1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, pitted and sliced
1 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped

Dressing Ingredients

1/4 cup olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
1 teaspoon dried oregano
Salt and pepper to taste

Make sure to toss the salad thoroughly to combine all the flavors.

Instructions

Follow these steps for the best results!

Cook the Orzo

In a pot of boiling salted water, cook the orzo pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

Prepare the Vegetables

While the orzo is cooking, chop the cherry tomatoes, cucumber, red onion, and olives. Place them in a large mixing bowl.

Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well combined.

Combine Everything

Add the cooked orzo to the bowl with the vegetables, then pour the dressing over the top. Add the feta cheese and parsley, and gently toss everything together.

Chill and Serve

For the best flavor, refrigerate the salad for at least 1 hour before serving. Enjoy your refreshing Greek orzo salad!

Enjoy each bite of your healthy and delicious creation.

Pro Tips

This salad can be stored in the refrigerator for up to three days, making it perfect for meal prep. Feel free to customize it with your favorite add-ins like grilled chicken or bell peppers for added protein and flavor.

Storage Tips for Leftovers

This Healthy Lunch Greek Orzo Salad is great for meal prep, and it stores well in the refrigerator. After combining all the ingredients, store the salad in an airtight container for up to 4 days. The flavors will actually deepen and improve as it sits, making it an excellent option for lunches throughout the week. However, if you prefer crunchier vegetables, consider adding cucumbers and tomatoes right before serving to prevent them from becoming soggy.

If you find yourself with too much salad, consider freezing small portions of the orzo salad. While freezing may alter the texture of the vegetables, the orzo and dressing will hold up surprisingly well. To enjoy, simply thaw in the refrigerator overnight and give it a gentle toss before serving.

Variations to Try

While this recipe is a classic representation of Greek flavors, there are endless possibilities to customize it. For a protein boost, try adding grilled chicken, shrimp, or chickpeas. These additions make the salad more filling and can turn it from a side dish into a complete meal. If you're looking for a lighter option, substitute quinoa or farro for the orzo to change up the base while keeping the recipe gluten-free.

Consider experimenting with different dressings as well! A yogurt-based dressing with herbs can add a creaminess that contrasts beautifully with the vegetables. You could also spice things up by incorporating a bit of chopped fresh mint or basil into the salad for added freshness. Don't hesitate to get creative with seasonal vegetables to keep the dish exciting.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, it stores well in the refrigerator for up to three days.

→ Is this salad gluten-free?

You can use gluten-free orzo for a gluten-free option.

→ What can I substitute for feta cheese?

You can use goat cheese or leave it out for a dairy-free option.

→ Can I add proteins to this salad?

Absolutely! Grilled chicken, shrimp, or chickpeas are great additions.