Greek Orzo Salad with Cherry Tomatoes, Olives, Cucumber, Spinach, and Feta has been a longtime favorite in my kitchen. It’s the kind of dish that brings people together—colorful, healthy, and bursting with flavor. I first made it during a late summer barbecue when my fridge was brimming with leftover ingredients from other meals. Tossing everything with warm orzo and a lemony dressing, I watched my family go back for seconds and thirds. Since then, it’s become a go-to for potlucks, weeknight dinners, and Sunday lunches. Whether served warm or chilled, this orzo salad recipe is simple, reliable, and totally satisfying.
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Mediterranean Flavors in a Bowl
Fresh ingredients, bold taste
Greek Orzo Salad is a celebration of fresh produce and classic Mediterranean flavor. Each bite is crammed with juicy cherry tomatoes, briny kalamata olives, crisp cucumber, tender baby spinach, and creamy feta cheese. These vibrant ingredients work beautifully together, turning a simple pasta salad into something special. When paired with the tender bite of orzo pasta and a zippy lemon-olive oil dressing, you get a bright, satisfying dish that complements just about anything—from grilled chicken to baked salmon.
The key to getting that unmistakable Greek salad flavor is balance. You want the saltiness of the olives and feta to play off the sweetness of the tomatoes and the crunch of cucumbers. The spinach folds in earthiness, while the lemon dressing adds tang. Orzo, that tiny rice-shaped pasta, soaks up all these flavors without overpowering them. It’s a pasta salad that’s refreshing, filling, and endlessly versatile.
Quick and family-friendly prep
One of the things I love most about this Greek Orzo Salad recipe is how quickly it comes together. From start to finish, you can have it on the table in under 30 minutes, making it perfect for busy nights. It’s also great for meal prep—you can make a big batch and enjoy it throughout the week. I often pack it into my husband John’s lunchbox, or serve it as a light dinner with a piece of crusty bread.
For readers looking for more make-ahead meal options, check out my Mediterranean Chickpea Salad and Pasta Salad with Basil Pesto—both quick, veggie-forward options packed with flavor.
The Best Orzo Salad Dressing
Lemony vinaigrette makes it shine
The dressing for this Greek Orzo Salad is simple, yet it ties everything together. A blend of fresh lemon juice, extra virgin olive oil, garlic, Dijon mustard, and oregano gives the salad its zesty, herbaceous kick. It’s important to whisk the dressing until it emulsifies, so the oil and acid don’t separate. You can also shake it in a small jar if you’re in a hurry.
I often double the dressing and use it later in the week for other dishes, like Lemon Herb Grilled Chicken or as a dip for roasted veggies. It’s a multi-use favorite in my kitchen.
Tips for making it ahead
If you’re prepping this salad ahead of time, hold off on adding the dressing until just before serving to keep the spinach and cucumber crisp. You can store the cooked orzo, chopped vegetables, and crumbled feta separately, then toss everything together when you’re ready. This method helps preserve the texture and flavor of each ingredient, especially when you’re preparing the dish for a party or picnic.
For a twist, try using flavored olive oil (like basil or garlic-infused) or add a pinch of crushed red pepper flakes for heat. And if you’re into hearty bowls, you’ll also love my Warm Farro and Roasted Veggie Bowl, another dish with a Mediterranean soul.
Ingredient Swaps and Customizations
Make it your own with easy variations
What I love most about Greek Orzo Salad is how easy it is to adapt based on what you have. Not a fan of spinach? Try arugula or chopped kale. Out of feta? Crumbled goat cheese or even mozzarella pearls will do. You can also add diced red onion for a sharper bite or toss in chickpeas for protein.
Want to make it heartier? Stir in grilled chicken, shrimp, or my Easy Lemon-Herb Tofu. The base of orzo and veggies is a canvas for your creativity.
Dietary tweaks that work
This recipe is naturally vegetarian and can easily be made gluten-free by swapping in gluten-free orzo. Vegan? Skip the feta or use a plant-based alternative. If sodium is a concern, look for low-sodium olives and cheese, or simply rinse the olives before adding.
For a lower-carb twist, try chopped cauliflower rice or lentils instead of orzo—though I must say, nothing quite replaces the satisfying bite of traditional orzo. If you’re exploring more dietary flexibility, I recommend my Gluten-Free Quinoa Tabbouleh and Vegan Sweet Potato Curry.
How to Serve Greek Orzo Salad
Perfect for every occasion
Whether it’s a light lunch, dinner side, or potluck star, this Greek Orzo Salad fits right in. I often serve it with grilled meats during the summer, or alongside a bowl of Roasted Red Pepper Soup during cooler months. It’s also a great addition to any picnic basket, as it holds up well at room temperature.
If you want to make it the centerpiece, serve it in a large bowl with extra feta crumbles on top and fresh lemon wedges on the side. A sprinkle of fresh dill or parsley adds a final pop of color and flavor.
Leftovers that taste even better
This salad is a meal prep hero. Store leftovers in an airtight container for up to 3 days. The flavors actually deepen as it sits, making tomorrow’s lunch even more flavorful. If the orzo soaks up too much dressing, just add a splash of lemon juice and olive oil before serving again.
For more leftovers that age well, try my Marinated White Bean Salad or Italian Pasta Salad. Both keep beautifully in the fridge and are perfect for no-fuss meals.
Print
Greek Orzo Salad with Cherry Tomatoes, Olives, Cucumber, Spinach, and Feta!
This colorful and flavorful Greek-inspired salad is a delightful blend of chewy orzo, juicy tomatoes, briny olives, crisp cucumbers, fresh spinach, and tangy feta. A light, refreshing dish perfect for warm-weather meals or potluck gatherings!
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
2 cups cooked orzo pasta
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, sliced
1 cucumber, diced
2 cups baby spinach leaves
1/2 cup crumbled feta cheese
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
Salt and pepper to taste
Instructions
In a large bowl, combine the cooked orzo, cherry tomatoes, olives, cucumber, and spinach.nIn a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.nPour the dressing over the salad and toss gently to coat.nSprinkle the crumbled feta cheese on top.nChill the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
Best served chilled.nAdd grilled chicken, shrimp, or chickpeas for extra protein.nSwap feta with vegan cheese for a plant-based version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 460mg
- Fat: 16g
- Fiber: 3g
- Protein: 8g
Keywords: Greek Orzo Salad, Summer Pasta Salad, Vegetarian Salad, Mediterranean Salad
FAQs
What is orzo, and how is it different from rice?
Orzo is a type of pasta shaped like rice. Unlike rice, orzo is made from semolina flour and has a more tender bite when cooked.
Can I make this Greek Orzo Salad ahead of time?
Absolutely! Just keep the dressing separate until you’re ready to serve to keep the veggies fresh and crisp.
What can I use instead of feta cheese?
You can substitute crumbled goat cheese, vegan feta, or mozzarella pearls. Each offers a different flavor profile but works beautifully.
Is Greek Orzo Salad served hot or cold?
It’s delicious both ways. Serve it slightly warm for comfort or chilled for a refreshing summer dish.
For more quick lunch and tasty tips, follow me on Facebook and Pinterest—I share cozy kitchen inspiration, behind-the-scenes photos, and new weekly recipes you’ll want to try.
Conclusion
This Greek Orzo Salad with Cherry Tomatoes, Olives, Cucumber, Spinach, and Feta is my idea of a perfect dish—fresh, flexible, and foolproof. It’s a bowl full of color, texture, and bright Mediterranean flavors that’ll have everyone reaching for seconds. Whether you serve it at a summer BBQ or pack it for weekday lunches, this salad is sure to become a staple in your kitchen just like it has in mine.
