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Vegetarian, Busy evenings

Orzo salad with tomatoes, cucumber and feta

Orzo salad with tomatoes, cucumber and feta is a full salad for 4 people, ready in 25 minutes. It's very easy to make, for about €2.10 per person. The trick is to season the orzo while it's still warm so it soaks up the lemon dressing.

Tonight we're going full summer with a big bowl of cold orzo salad, feta, olives and herbs, you eat it with a spoon straight from the bowl.

Orzo salad with tomatoes, cucumber and feta
Total time
25 min
Difficulty
Very easy
Cost per person
€2.10
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Cooked orzo has a soft, chewy bite, never sticky or dry, and it pairs perfectly with crisp cucumber and fresh tomatoes. Crumbled feta adds a salty, creamy edge, black olives bring a bolder note, and lemon wakes up the whole bowl. This is a salad you eat with a spoon, hearty and full of flavor, not a quiet side dish.

It's the kind of dish you make on a summer evening when turning on the oven sounds unbearable, or pack for a picnic or a desk lunch. Kids tend to like it too, especially with a little less red onion in their portion. It works just as well for a quick weeknight dinner as for a relaxed Sunday table, served good and cold.

The ingredients

4 people

Pantry

  • Orzo (rice shaped pasta)often in the pantry 300 g
  • Pitted black olives 100 g
  • Olive oiloften in the pantry 4 tbsp
  • Oreganooften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 4
  • Cucumber 1
  • Red onion 1
  • Mint or parsley 1 sprigs
  • Lemon 1

Dairy

  • Feta 200 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the orzo in a large pot of boiling salted water, then drain it. 9 min

    Stir it as soon as it hits the water, orzo loves to stick to the bottom of the pot.

  2. Spread the orzo on a large plate, drizzle it with lemon juice and half the oil, then let it cool down to warm.

    Lemon on still hot orzo flavors the pasta all the way through, not just on the surface.

  3. Dice the tomatoes and cucumber, finely slice the red onion and chop the herbs.

    Soak the red onion in cold water for five minutes, it stays crisp and loses its sharp bite.

  4. Mix the orzo with the vegetables, olives, oregano, the rest of the oil, the salt and the pepper.

    Taste before adding salt, the olives and feta already bring a lot of it.

  5. Crumble the feta on top and serve right away, or chill it for ten minutes so the flavors blend together.

    Crumble the feta by hand rather than with a knife, it makes nice uneven pieces that melt in your mouth.

Our tips to get it right

  • Cut the tomatoes and cucumber right before mixing the salad, they release less water and the salad stays firm.
  • If you're making the salad ahead, keep the feta separate and crumble it in right before serving so it doesn't get soggy in the vegetable juices.
  • Use a juicy lemon and taste the juice before adding it all, some lemons are more acidic than others.

The variations

  • Swap the orzo for bulgur or quinoa for a pasta free version, the cooking time will differ slightly but the result stays close.
  • For a lactose free vegetarian version, replace the feta with tofu cubes marinated in a bit of lemon juice and oregano.
  • For kids, blend part of the dressing with a spoonful of plain yogurt, it softens the bite of the lemon and olives.

What to serve it with

  • Grilled pita bread
  • Sparkling water with lemon
  • Grilled chicken skewers

Storage

The salad keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well, the cucumber and tomatoes would release too much water when thawed. Let it sit out of the fridge for ten minutes before serving so the flavors come back to life.

Questions about this dish

Can I make this orzo salad the night before?

Yes, you can cook the orzo and chop the vegetables a day ahead, but keep the feta and herbs separate. Mix everything together the next day so the salad stays crisp and fresh.

What can I use instead of orzo?

Small pasta shapes like ditalini or couscous pearls work well as a substitute. The texture changes a bit but the seasoning stays the same.

How do I keep the orzo from sticking as it cools?

Toss the orzo with the lemon juice and oil as soon as you drain it, while it's still hot. The pasta stays separate and absorbs the dressing better.

Is feta essential to this recipe?

It brings the salty, creamy note that balances the fresh vegetables, it's really what defines the dish. You can swap it for crumbled sheep's milk cheese if you prefer.

How long does it take to make an orzo salad with tomatoes, cucumber and feta?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in an orzo salad with tomatoes, cucumber and feta?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an orzo salad with tomatoes, cucumber and feta cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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