Pin There's something about summer that makes you crave salads you can eat with one hand while standing at the kitchen counter. I discovered this orzo salad on a day when my fridge was overflowing with cherry tomatoes from the farmers market, and I needed something fast that didn't involve turning on the oven. The combination of warm pasta cooling into tender little pearls, tart vinegar, salty feta, and basil just clicked—it became the kind of dish I started making for every gathering after that.
I made this for a potluck once and watched people go back for thirds, which felt ridiculous since it's technically just pasta and vegetables. What they were really tasting was the way the feta softens slightly in the vinaigrette, and how the basil brings this fresh, almost peppery note that makes everything taste summery. It's become my go-to when I want to bring something impressive without the stress.
Ingredients
- Orzo: Buy the rice-shaped pasta if you can find it—it's sturdier than some alternatives and holds the dressing beautifully without getting mushy.
- Cherry tomatoes: Halve them just before adding so they stay juicy and don't get watery sitting around.
- Red onion: Dice it fine so the sharpness gets distributed throughout rather than concentrated in big chunks.
- Feta cheese: Crumble it with your fingers rather than a fork—you'll get better texture and fewer powdery bits.
- Fresh basil: Tear it by hand instead of cutting if you're worried about bruising the leaves.
- Fresh parsley: The flat-leaf kind has more flavor, but either works in a pinch.
- Extra-virgin olive oil: This is where quality matters—use one you actually like the taste of on its own.
- Red wine vinegar: The acidity is what brings the whole thing together, so don't skip it or substitute it carelessly.
- Garlic: Mince it fine so it distributes evenly through the dressing without sharp bites.
- Dried oregano: A little goes a long way—it's easy to overpower everything else if you're not careful.
Instructions
- Cook the orzo until just tender:
- Boil your salted water first, then add the pasta and watch for that moment when it's soft but still has a tiny bit of bite. Drain it and run it under cold water immediately—don't let it keep cooking in its own heat.
- Build your dressing:
- Whisk the oil and vinegar together while you add the garlic, oregano, salt, and pepper, tasting as you go. The dressing should taste tangy and garlicky, almost a little sharp on its own, because the pasta will mellow it out.
- Combine everything gently:
- Add the cooled orzo to the bowl with your dressing first, then layer in the tomatoes, onion, feta, and herbs. Toss everything together carefully so the feta crumbles stay visible and don't turn into paste.
- Let it rest and taste:
- Give it a few minutes, then taste it—you might want more salt, more vinegar, or more herbs depending on your tomatoes. Trust your palate here more than any recipe.
Pin There was a moment at a dinner party when someone asked for the recipe between bites, and suddenly everyone was pulling out their phones. That's when I realized this salad had crossed over from being something I made because it was easy into something people actually craved.
Why This Works as a Side or Main
Depending on your appetite and what else is on the table, this salad is genuinely flexible. As a side dish, it's light and refreshing next to grilled meat or fish. As a main course, especially in summer when you don't want anything heavy, it's completely satisfying—the feta and olive oil give it enough richness to feel like a real meal, not just rabbit food.
The Magic of Mediterranean Flavors
What makes this salad feel special is how the five core flavors—the brightness of tomato and vinegar, the saltiness of feta, the fragrance of basil, and the richness of olive oil—all balance each other out. It's not complicated or fussy, but it tastes like you understand flavor in a way that impresses people. The oregano ties it all together with that sun-baked quality that makes you think of Greek islands even when you're eating in your kitchen.
Make It Your Own
Once you've made this a couple of times, you'll start seeing it as a foundation rather than a fixed recipe. Add crispy croutons for texture, toss in sliced Kalamata olives or roasted red peppers if you want something richer, or throw in some chickpeas to make it more substantial. The vinaigrette is forgiving enough to handle variations, and the core combination of orzo and feta is sturdy enough to support whatever you add.
- Roasted red peppers and Kalamata olives turn this into something almost Greek salad-adjacent.
- A can of chickpeas transforms it from side dish to filling main course.
- Try a splash of lemon juice instead of some of the vinegar if you want the brightness to come through differently.
Pin This is the kind of recipe that gets better every time you make it because you learn what you like, what your people like, and when it's worth fussing and when it's not. It's become my summer answer to the question of what to bring.
Recipe Q&A
- → How do I cook orzo for this dish?
Boil orzo in salted water until al dente, then drain and rinse with cold water to cool before mixing.
- → Can I substitute feta for a different cheese?
Feta provides a creamy, tangy element; goat cheese or ricotta salata can be used as alternatives for similar textures and flavors.
- → What herbs work best in this salad?
Fresh basil and parsley add vibrant, aromatic notes that complement the tomato and feta beautifully.
- → Is it better served chilled or room temperature?
Chilling for a few hours allows flavors to meld, but it can also be served immediately at room temperature for a fresher bite.
- → How can I make this suitable for gluten-free diets?
Use gluten-free orzo or small pasta alternatives to keep the dish accessible without altering the core flavors.