Mediterranean Orzo Salad with Feta

This simple and fresh Mediterranean Orzo Salad with Feta is perfect for a summer potluck or quick weekday lunch. Packed full of veggies and flavor this vegetarian dish is easily meal-prepped and will last all week.

One of the things I didn’t realize when we moved from San Francisco to Marin was how much better the weather would be. I’ve talked about it here before but one of the biggest misconceptions about San Francisco is that it gets typical “California” weather. In fact, San Francisco rarely gets above 70 degrees and the summers tend to be the coldest time of the year. While I will always have a soft spot in my heart for Karl the Fog and genuinely believe San Francisco is the greatest city in the world (many will disagree with me on this and I understand why!), I’m not mad about how beautiful it is here in Marin.

After a moderately rainy winter, the sun has officially come out here and we’re starting to nest into our new humble abode. For the first time we have a backyard, with a grill! We truly relish in the idea that we can sit outside and eat dinner. I hope I never take this feeling for granted.

While we certainly aren’t having anyone over right now, we have been having our own mini barbecues while enjoying a glass of rose on the deck. This Mediterranean Orzo Salad has quickly become our early summer favorite. I’m also loving cooking chicken breasts on the BBQ and paired with this orzo salad + crumbled feta, it *almost* feels like we’re at a real BBQ. We miss our friends and cannot wait to have them over but for now we’re making the most of our time together, with Bodhi and the glorious sunshine. I’m learning there is always something to be grateful for!

Alright let’s chat this Mediterranean Orzo Salad with Feta…

What is Orzo?

Orzo is funny because it kind of falls into the grain category but also falls into the pasta category. Yes, I know pastas are made from grains but in my mind they’re different categories of food. Orzo is a small rice shaped pasta. It actually means “barley” in Italian because of how much it resembles the barley grain. Orzo can be thrown into soups and salads and even casseroles.

What makes orzo so great to work with is that it is so quick to cook. It’s usually done within 3-5 minutes! That makes this Mediterranean Orzo Salad a quick meal to prep.

Typically orzo is made from white flour but I really love this whole wheat version from Delallo. If you’re gluten-free you can also purchase gluten-free orzo as well.

How to Make Orzo Salad

This Mediterranean Orzo Salad with Feta is super easy to make and if you time it right, it can actually be ready in under 20 minutes.

I always start by heating up the water for the orzo. While that’s heating up, I chop up the veggies and throw them into a bowl. When the water is boiling I add the orzo to the water and cook according to package instructions. While the orzo is cooking I whip up the dressing.

Drain the orzo and then mix in with the veggies. Top with the desired amount of dressing. Any extra dressing can be stored in the fridge for up to 2 weeks. I like to wait for the orzo pasta to cool before topping with feta.

Pair it with Chicken!

I personally love pairing this mediterranean orzo salad with BBQ chicken. For an easy BBQ chicken recipe I just dry rub two chicken breasts with sea salt, garlic powder, paprika and italian seasoning. No measuring, I just shake till they’re covered. I rub the seasoning in with my hands to make sure they’re well coated. Then I throw them on the grill to cook for 5-6 minutes on each side. Pair it on top of this orzo salad with some crumbled feta and you’ve got yourself a full meal!

If that isn’t your thing, I recommend making this orzo salad for your next potluck or summer cook-out. You can even double or triple the recipe to feed a crowd…that is if we’re ever able to gather as a crowd again…

Mediterranean Orzo Salad with Feta

This simple and fresh Mediterranean Orzo Salad with Feta is perfect for a summer potluck or quick weekday lunch. Packed full of veggies and flavor this vegetarian dish is easily meal-prepped and will last all week.

• Author: Davida Lederle
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4-6 servings 1x
• Cuisine: Mediterranean
• Diet: Vegetarian

Scale 1x2x3x

Ingredients

• 2 cups orzo (uncooked)
• 1 1/2 cups cherry tomatoes, halved
• 1 cup black olives, pitted + halved
• 1/3 cup red onion, finely chopped
• 1/2 cup sundried tomatoes, chopped
• handful fresh parsley, roughly chopped
• 1/2 cup crumbled feta

Dressing:

• 1/4 cup olive oil
• 1 lemon, juiced
• 2 tbsp red wine vinegar,
• 1 tbsp honey
• 1 tsp dijon mustard
• salt and pepper, to taste

Instructions

1. Cook orzo according to package instructions
2. In a large bowl combine cherry tomatoes, black olives, red onion, sundried tomato and parsley.
3. When orzo is finished drain and add to bowl with veggies
4. Combine all dressing ingredients.
5. Top salad with desired amount of dressing (leftover dressing can be stored in the fridge for up to 2 weeks).
6. One salad has cooled slightly add crumbled feta.
7. Serve room temp or cold from the fridge.

Like this orzo salad? Here are a few other salad recipes you might enjoy: