Save There's something about the way cherry tomatoes burst with flavor when you halve them—I discovered that one lazy summer afternoon when I was supposed to be making something complicated but ended up tossing together whatever was in my garden and fridge instead. That happy accident turned into this tomato feta orzo, a dish I now make whenever I want something that feels like sunshine in a bowl without breaking a sweat in the kitchen.
I made this for a beach picnic once where someone forgot to pack actual food, and watching people's faces light up when they realized a simple pasta salad could taste this good reminded me why I love sharing meals. That afternoon, strangers became friends over feta and tomatoes, which feels like a small miracle.
Ingredients
- Orzo: This small rice-shaped pasta absorbs the dressing beautifully and creates little pockets of flavor throughout—don't skip rinsing it under cold water or it'll clump up and sulk.
- Cherry tomatoes: Halving them rather than chopping matters more than you'd think, as it releases the juices and lets them marry with the dressing.
- Red onion: Finely diced means it softens slightly as it sits, becoming less harsh and more integrated into the whole experience.
- Feta cheese: Crumbled by hand if you can—it keeps the pieces larger and more present rather than turning into a powder.
- Fresh basil and parsley: These aren't afterthoughts; they're what make this taste alive rather than just assembled.
- Extra-virgin olive oil: Don't cheap out here—it's the foundation of the dressing and you'll taste every penny.
- Red wine vinegar: The acid that cuts through the richness and keeps everything from feeling heavy.
- Garlic, oregano, salt and pepper: The quiet backbone that ties everything together.
Instructions
- Get the orzo ready:
- Boil a large pot of well-salted water—it should taste almost like the sea—and cook the orzo according to package directions until it's tender with just a slight resistance when you bite it. Drain it, then rinse under cold water while tossing it gently so it cools evenly and doesn't stick to itself.
- Make the dressing:
- Whisk together the olive oil, red wine vinegar, minced garlic, and oregano in a large bowl, letting the garlic soften slightly in the acid. Taste it with a clean finger before adding the orzo—this is your chance to make sure the balance feels right to you.
- Bring it all together:
- Add the cooled orzo to the dressing along with the halved tomatoes, diced red onion, crumbled feta, and fresh herbs. Toss everything gently but thoroughly, making sure the dressing coats every piece without crushing anything.
- Season and taste:
- Add salt and pepper carefully—remember that feta is already salty—and taste as you go. This is when you adjust based on what your palate needs.
- Serve or rest:
- You can serve it immediately while there's still a slight warmth to it, or cover it and refrigerate for up to 4 hours so the flavors deepen and marry together.
Pin it I've learned that this dish is best shared with people who understand the value of simplicity, the kind of people who don't need complexity to feel nourished. There's something quietly perfect about sitting outside with a bowl of this, a cold drink, and good company who gets it.
Why This Dish Works Year-Round
In summer, it's a celebration of peak tomato season when they actually taste like something. But I've made it in cooler months too, using quality tomatoes from the market when my garden's asleep, and it still feels right on the plate. The combination of warm orzo with cool dressing creates a temperature contrast that's surprisingly satisfying no matter the season.
Ways to Make It Your Own
While this recipe is perfect as written, I've found that small additions open up new possibilities without changing the soul of the dish. Sometimes I add Kalamata olives for a briny punch, sometimes roasted red peppers for sweetness and color. I've even tossed in arugula at the last second for a peppery bite that transforms it into something slightly different each time.
Storage and Serving Suggestions
This salad is at its best when served within a few hours of being made, but it actually travels beautifully, making it ideal for picnics or potlucks where you need something that won't fall apart in transit. I've packed it in mason jars with the dressing on the bottom and delicate ingredients on top, so nothing gets crushed. Store it covered in the refrigerator and give it a gentle toss before serving.
- If you're making it ahead, wait to add the feta until just before serving so it stays crumbly and distinct.
- Bring it to room temperature for 15 minutes before eating—cold straight from the fridge tastes a bit muted.
- It pairs beautifully with grilled chicken, fish, or just crusty bread and wine for something completely satisfying.
Pin it This recipe became a favorite because it proves that good food doesn't require stress or hours in the kitchen—just intention and ingredients you actually want to eat. Make it, share it, and let it become one of those dishes people ask you to bring to every gathering.
Frequently Asked Questions
- → How do I cook orzo for this dish?
Boil the orzo in salted water until al dente, then drain and rinse under cold water to cool it before mixing.
- → Can I make this ahead of time?
Yes, it can be refrigerated for up to 4 hours to let flavors meld nicely before serving.
- → What herbs complement the flavors best?
Fresh basil and parsley add bright, aromatic notes that enhance the tomatoes and feta.
- → Are there good substitutions for feta cheese?
For dairy-free options, try vegan cheese alternatives or omit entirely for a lighter taste.
- → How can I add more texture or flavor?
Including Kalamata olives or roasted red peppers adds depth and a savory punch to the dish.