Mediterranean Diet Friendly Classic Greek Orzo Salad

Total time1 hr

Prep time20 min

Cook time10 min

Mediterranean Diet Friendly Classic Greek Orzo Salad

This bright, herby orzo salad is basically a checklist of Mediterranean staples in one bowl: crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and roasted red peppers all tossed together with tender orzo. The dressing is where it really shines, built from extra-virgin olive oil, fresh lemon juice, red wine vinegar, garlic, and dried oregano whisked into a bright, tangy emulsion that soaks into every bite. Fresh parsley and mint add a cooling, herbaceous lift that keeps the whole dish tasting light rather than heavy. A short chill in the fridge lets the orzo really drink up that lemony dressing, so the flavors are even more pronounced by the time you serve it. Whether it's piled next to grilled fish or eaten straight from the bowl as a light lunch, this one fits naturally into a Mediterranean-style way of eating, leaning on olive oil, vegetables, and herbs as the backbone of the dish. It's easy to make ahead, holds up well in the fridge, and only gets better as it sits.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 ½ cups orzo
DeLallo Pasta Organic 100% Whole Wheat No. 65 Orzo Bag - 16 Oz Riceselect Orzo 100% Whole Wheat Jar Gefen Whole Wheat Orzo 8.8oz
See all
1 tsp salt, plus more for pasta water
1 english cucumber, diced into ½-inch pieces
1 ½ cups cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
½ small red onion, finely diced
½ cup roasted red peppers, drained and chopped
6 oz feta cheese, crumbled
¼ cup fresh parsley, roughly chopped
2 tbsp fresh mint, roughly chopped (optional)

For the dressing

⅓ cup extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tbsp red wine vinegar
2 tsp dried oregano
1 tsp dijon mustard
1 small garlic clove, finely minced or grated
¼ tsp black pepper

Instructions

1
Bring a large pot of generously salted water to a boil. Add the orzo and cook, stirring occasionally, until just al dente — tender with a slight resistance at the center, about 8–9 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and spread on a sheet pan or transfer to a large mixing bowl to cool for 5 minutes.
2
While the orzo cooks, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, Dijon mustard, garlic, 1 tsp salt, and black pepper in a small bowl until the dressing is emulsified and uniform.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!