Save to Pinterest My tiny apartment kitchen smelled like summer the first time I made this, windows flung open to catch a breeze while cherry tomatoes burst between my fingers under warm water.
I brought this to a friends rooftop potluck last June and watched three people ask for the recipe within ten minutes of the first bite.
Ingredients
- Orzo: This rice shaped pasta catches dressing in its curves so every mouthful tastes vibrant and bright
- Cherry tomatoes: Sweet little gems that pop when you bite them bringing juice and freshness to each forkful
- Red onion: A sharp punch that cuts through the rich feta and adds a beautiful purple contrast
- Feta cheese: Salty tangy creaminess that pulls all the Mediterranean flavors together into something cohesive
- Fresh basil and parsley: Do not skip these they are the green heartbeat that makes the dish taste alive and garden fresh
- Extra virgin olive oil: Use the good stuff here because it carries every other flavor
- Red wine vinegar: Just enough acid to wake up your palate without overpowering the delicate vegetables
- Garlic clove: One is all you need mince it fine so it dissolves into the dressing instead of leaving raw chunks
- Dried oregano: The dried herb actually works better here than fresh giving that classic Greek restaurant aroma
- Salt and black pepper: Taste as you go because the feta brings its own saltiness
Instructions
- Cook the orzo:
- Boil the pasta in salted water until it has a slight bite then drain and rinse under cold water to stop the cooking process
- Whisk together the dressing:
- Combine olive oil vinegar garlic oregano salt and pepper in your serving bowl until emulsified
- Combine everything:
- Add the cooled orzo tomatoes onion feta and herbs to the bowl and toss gently to coat
- Taste and adjust:
- Sample a bite and add more salt pepper or vinegar if it needs a little more brightness
- Choose your moment:
- Serve right away while the orzo still has some warmth or refrigerate up to four hours for a chilled version where flavors have melded
Save to Pinterest This recipe saved me during a chaotic week when I had zero energy to cook but still wanted something that felt like a proper meal.
Make It Your Own
Once you master the basic formula this dish becomes a canvas for whatever looks good at the market or needs clearing from your crisper drawer.
Serving Suggestions
I love pairing this with something grilled and simple because the orzo brings so much flavor on its own without competing for attention.
Meal Prep Magic
Keep the dressing separate until the day you plan to eat it and toss everything together an hour before serving for the best texture.
- Use a glass container because plastic absorbs odors
- Stir in fresh herbs right before serving to keep them vibrant
- Add a splash more olive oil after refrigerating if it looks dry
Save to Pinterest Some dishes are just good food and others feel like a little celebration on a plate and somehow this manages to be both.
Recipe Questions & Answers
- → How should the orzo be cooked for best texture?
Cook orzo in salted boiling water until al dente, then drain and rinse under cold water to cool, preventing overcooking and stickiness.
- → What herbs enhance the flavor of the dish?
Fresh basil and parsley are used to add bright, aromatic notes that complement the creamy feta and tangy tomatoes.
- → Can the salad be prepared ahead of time?
Yes, it can be made a few hours in advance and refrigerated to allow flavors to meld, enhancing the overall taste.
- → What variations can be added for extra flavor?
Adding sliced Kalamata olives or roasted red peppers brings additional depth and a savory twist to the dish.
- → Are there alternatives for those avoiding gluten or dairy?
Use gluten-free orzo or small pasta alternatives for gluten avoidance, and omit feta or substitute with vegan cheese for dairy-free needs.