Tomato Feta Orzo Salad (Print Version)

Mediterranean orzo tossed with tomatoes, feta, fresh herbs, and a tangy olive oil dressing.

# What You'll Need:

→ Pasta

01 - 1 1/4 cups orzo

→ Vegetables

02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, finely diced

→ Dairy

04 - 1 cup feta cheese, crumbled

→ Herbs & Greens

05 - 3 tablespoons fresh basil, chopped
06 - 2 tablespoons fresh parsley, chopped

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon red wine vinegar
09 - 1 garlic clove, minced
10 - 1/2 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Boil orzo in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to create the dressing.
03 - Add cooled orzo, cherry tomatoes, diced red onion, crumbled feta, chopped basil, and parsley to the dressing in the bowl.
04 - Gently toss all ingredients until they are evenly coated with the dressing.
05 - Taste the mixture and adjust seasoning with additional salt or pepper if needed.
06 - Serve immediately or refrigerate for up to 4 hours to allow flavors to develop.

# Additional Tips::

01 -
  • It comes together in 25 minutes but tastes like you spent hours on it, which is exactly the kind of deception I love in the kitchen.
  • You can make it ahead and the flavors actually get better as they sit, turning it into the perfect potluck weapon.
  • It's flexible enough to be a side dish or substantial enough to stand alone as lunch, depending on your mood.
02 -
  • Rinsing the warm orzo is non-negotiable—skip this and you'll end up with a starchy, gluey mess that's impossible to love.
  • Don't dress the salad more than a few hours ahead or the tomatoes will release too much liquid and everything becomes a soggy situation.
  • Toss gently when combining everything; aggressive mixing will break down the tomatoes and crumble the feta into sad dust.
03 -
  • Toast the dried oregano in a dry pan for 30 seconds before adding to the dressing—it wakes up the flavor in a way that's almost shocking.
  • If your tomatoes are watery, halve them and let them drain on a paper towel for 10 minutes before adding to the salad so you don't end up with a puddle.
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