Tomato Feta Orzo Salad (Printable version)

Mediterranean orzo with cherry tomatoes, feta, fresh herbs, and a tangy olive oil dressing for a light, flavorful dish.

# Ingredient list:

→ 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 crumbled feta cheese

→ 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

# Step-by-step guide:

01 - Boil salted water in a large pot and cook orzo until al dente, according to package instructions. Drain and rinse with cold water to cool.
02 - In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until emulsified.
03 - Add the cooled orzo, halved cherry tomatoes, diced red onion, crumbled feta, basil, and parsley to the bowl with the dressing.
04 - Gently toss all ingredients until evenly coated with the dressing.
05 - Taste and adjust seasoning as needed. Serve immediately or refrigerate up to 4 hours to allow flavors to marry.

# Expert tips:

01 -
  • It tastes like you spent hours in a Mediterranean kitchen when you really spent fifteen minutes cooking pasta.
  • The feta melts just slightly into the warm orzo, making every bite creamy without any effort.
  • It's the rare salad that's somehow better after sitting in the fridge, as if the flavors finally decided to get along.
02 -
  • Never skip cooling the pasta under cold water—a warm salad turns into a soggy mess, but a properly cooled one stays crisp and clean.
  • The feta will crumble unevenly if you try to rush it; let the cold pasta be your guide for when everything is ready to combine.
  • This salad improves in the fridge; flavors that felt separate after an hour become harmonious by the next day.
03 -
  • Toast the dried oregano in the dressing for thirty seconds before whisking everything together—it releases the essential oils and deepens the whole flavor profile.
  • If your tomatoes are watery, cut them in half and let them sit on a paper towel for a few minutes; it prevents the salad from becoming a vinaigrette soup by evening.
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