Orzo Tomato Cucumber Salad

This vibrant orzo salad brings bright Mediterranean flavors together with tender pasta, juicy tomatoes, crisp cucumbers, briny olives, and creamy feta. Finished with a zesty homemade dressing, it is an instant crowd-pleaser that holds up well for parties or weekday lunches.

I first made this salad for a summer barbecue and it disappeared within minutes. Now, everyone in my family requests it for picnics and casual get-togethers.

Ingredients

• Orzo pasta: This small rice-shaped pasta is perfect for salads and absorbs all the dressing without getting soggy. Choose a high-quality brand for the best texture
• Cherry or grape tomatoes: Choose ripe red and yellow tomatoes for a burst of sweetness and color
• Cucumbers: Use crisp fresh cucumbers for crunch. Persian or English varieties have fewer seeds and tender skin
• Pitted olives: Go for a mix of black and Castelvetrano green olives for balanced salty flavor. Look for plump olives packed in brine for best taste
• Feta cheese: Crumbled feta adds creamy saltiness. Use sheep’s milk feta for authentic tang
• Baby spinach: Choose fresh baby spinach for tender greens and nutrition. Avoid wilted leaves
• Extra virgin olive oil: Rich and peppery olive oil forms the base of the dressing. Look for oil with a grassy aroma and golden hue
• Freshly squeezed lemon juice: Adds brightness. Juice the lemons right before using for freshest zing
• Balsamic vinegar: Gives the dressing a sweet and tangy kick. Use aged balsamic if you have it
• Dijon mustard: Emulsifies the dressing with a subtle heat. A flavorful Dijon makes a difference here
• Dried oregano or Italian seasoning: Dried herbs add classic Mediterranean flair. Look for a fragrant, not dusty, mix
• Salt and freshly ground black pepper: Brighten up all the flavors with a finishing seasoning

Step-by-Step Instructions

Cook the Orzo:

Bring two cups of water to a simmer and add one cup of orzo pasta. Cook for about ten minutes until the pasta is al dente and tender but not mushy. If the water absorbs completely before the orzo is finished, add a splash more. Once cooked, drain the orzo in a fine mesh strainer and rinse thoroughly under cold running water to stop cooking and preserve texture

Prepare the Dressing:

In a small jar, combine extra virgin olive oil, freshly squeezed lemon juice, balsamic vinegar, Dijon mustard, dried oregano or Italian seasoning, salt, and pepper. Whisk energetically with a fork until blended and lightly thickened. Taste and adjust seasonings as needed for balance

Mix the Vegetables:

In a large mixing bowl, add the sliced cherry tomatoes, quartered cucumbers, and both varieties of sliced olives. Pour in the prepared dressing while still whisking and toss the vegetables to coat thoroughly

Combine All Ingredients:

Add the drained and cooled orzo pasta to the bowl with marinated vegetables. Sprinkle in the crumbled feta cheese and fresh baby spinach. Gently toss together until everything is well distributed. Taste and season with extra salt pepper or lemon juice if needed

Finish and Serve:

Let the salad sit for five minutes to allow flavors to meld. Serve chilled, at room temperature, or warmed gently if desired

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This salad brings back memories of my grandmother’s Mediterranean kitchen where the scent of olive oil and fresh herbs filled the air. My favorite part is the salty tang from Castelvetrano olives which make every bite pop and remind me of family feasts around a big table

Storage Tips

Store leftover salad in an airtight container in the refrigerator for up to three days. For best results, keep the dressing and spinach separate if you plan to serve the salad over more than one day and toss them in fresh right before eating. This keeps the greens crisp and the salad tasting newly made

Ingredient Substitutions

Swap orzo for gluten-free pasta quinoa or even cooked jasmine rice for a wheat-free option. Use dairy-free or vegan feta cheese if you are avoiding dairy and feel free to try mozzarella pearls or cubes of parmesan for a different cheesy bite. Add sun-dried tomatoes marinated artichoke hearts or even sautéed mushrooms to bulk up the veggies

Serving Suggestions

Pile this orzo salad onto a bed of leafy greens for a heartier lunch or serve alongside grilled chicken or fish for a Mediterranean-inspired dinner. For parties I love layering it in a large shallow bowl and adding extra feta and a drizzle of olive oil on top so it looks extra inviting

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A Bite of Tradition

Inspired by Greek and Italian flavors this salad speaks to the Mediterranean love of fresh produce simple dressings and sharing food. Dishes like this are meant to be passed around and enjoyed in good company whether at a backyard barbecue or Sunday supper

Recipe FAQs

→ Can I use a different pasta instead of orzo?

Yes, you can substitute small pasta shapes like ditalini, quinoa, or gluten-free orzo for a similar texture and look.

→ How should I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Toss well before serving again.

→ Can this salad be made dairy-free?

Absolutely! Opt for dairy-free feta or leave out the cheese entirely. The salad remains flavorful without it.

→ What other vegetables go well in this salad?

Try adding sun-dried tomatoes, marinated artichokes, mushrooms, or zucchini for more variety and nutrition.

→ Should I serve this salad warm or cold?

This orzo salad is tasty warm, at room temperature, or chilled, offering flexibility for different preferences and occasions.