Greek Orzo with Tomatoes, Olives, and Feta Recipe

Introduction

This Easy Greek Orzo Salad Recipe is a vibrant, no-fuss meal that comes together in just 20 minutes. It combines tender orzo pasta with juicy tomatoes, briny Kalamata olives, and creamy feta cheese, all tossed in a zesty lemon-herb vinaigrette. Perfect for a quick lunch or a light dinner, it’s a delicious taste of the Mediterranean. For another fantastic orzo dish, try this Spinach and Mushroom Orzo in Creamy Garlic Sauce Recipe.

Ingredients

This vibrant Greek orzo recipe combines the bright acidity of lemon and tomatoes with the briny pop of olives and creamy, salty feta for a truly satisfying and flavorful one-pan meal.

• 1.5 cups orzo pasta
• 3 cups chicken or vegetable stock
• 8 oz cherry tomatoes, halved
• 1/3 cup sun-dried tomatoes in olive oil, chopped
• 1/3 cup kalamata olives, sliced
• 1/4 cup green olives, sliced
• 6 oz feta cheese, crumbled (reserve 1/4 cup for topping)
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon Italian seasoning
• 1/4 cup fresh basil, chopped
• Salt and black pepper to taste

Timing

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Context: This Greek Orzo with Cherry Tomatoes, Sun-Dried Tomatoes, Feta, Green and Kalamata Olives, Lemon Juice, and Fresh Basil comes together in about 30 minutes, roughly 20% faster than many similar pasta salad recipes that require extensive chopping or marinating.

Step-by-Step Instructions

Step 1 — Cook the Orzo

Bring a large pot of well-salted water to a rolling boil. Add the orzo and cook according to package directions, typically 8-10 minutes, until al dente. For the best texture, avoid overcooking.

Tip: Reserve about 1 cup of the starchy pasta water before draining. This liquid is key for creating a silky, cohesive sauce later.

Step 2 — Prepare the Tomato Base

While the orzo cooks, halve the cherry tomatoes. Roughly chop the sun-dried tomatoes. In a large skillet, heat a generous drizzle of olive oil over medium heat.

Add the cherry tomatoes and cook for 3-4 minutes until they just begin to soften and release their juices. Stir in the sun-dried tomatoes to warm them through and infuse the oil with their flavor.

Step 3 — Combine Orzo and Tomatoes

Drain the cooked orzo and immediately add it to the skillet with the tomatoes. Toss everything together over low heat. The residual heat will help the flavors meld.

Begin adding the reserved pasta water a few tablespoons at a time, stirring until the orzo is nicely coated and the mixture looks glossy, not dry.

Step 4 — Add Olives and Lemon

Remove the skillet from the heat. Stir in the pitted Kalamata and green olives. Squeeze the juice of a fresh lemon directly over the warm orzo.

Tip: Start with the juice of half a lemon, taste, and add more to your preference. The acidity should be bright but balanced.

Step 5 — Incorporate Feta and Basil

Crumble most of the feta cheese into the orzo, reserving a small amount for garnish. Gently fold it in so some chunks remain distinct.

Tear or chiffonade the fresh basil leaves and stir most of them into the dish. The warmth will wilt the basil slightly, releasing its aromatic oils.

Step 6 — Final Seasoning and Rest

Give the Greek orzo a final taste. Season with freshly cracked black pepper and a pinch of sea salt if needed (remember the feta and olives are salty).

Let the dish rest off the heat for 5 minutes. This allows the orzo to fully absorb the flavors and the sauce to settle.

Step 7 — Serve and Garnish

Transfer the Greek orzo to a serving bowl or plate. Garnish with the remaining crumbled feta, the rest of the fresh basil, and a final drizzle of extra virgin olive oil.

This dish is wonderful served warm, at room temperature, or even chilled, making it perfect for picnics or potlucks.

Nutritional Information

Calories	Approx. 420 kcal
Protein	14g
Carbohydrates	58g
Fat	16g
Fiber	5g
Sodium	780mg

Note: Estimates based on typical ingredients and serving size. This Greek Orzo with Cherry Tomatoes, Sun-Dried Tomatoes, Feta, Green and Kalamata Olives, Lemon Juice, and Fresh Basil provides a good source of vitamin C from the tomatoes and lemon, and calcium from the feta.

Healthier Alternatives

This vibrant Greek orzo with cherry tomatoes is wonderfully adaptable. Here are some practical ingredient swaps to suit different dietary needs or simply use what you have on hand.

• Protein Alternative (Chicken or Chickpeas) — For a heartier meal, add 2 cups of shredded rotisserie chicken or a can of rinsed chickpeas when tossing everything together. The chicken adds savory depth, while chickpeas provide a plant-based, fiber-rich boost.
• Lower-Carb Option (Cauliflower Rice) — Swap the orzo for 4 cups of riced cauliflower, sautéed until just tender. It creates a lighter, grain-free base that still soaks up the bright lemon and tomato flavors beautifully.
• Dairy-Free / Vegan (Vegan Feta or Toasted Almonds) — Omit the traditional feta and use a block of vegan feta for a similar tangy, salty profile. For a crunchy, nutrient-dense alternative, substitute with ½ cup of slivered or chopped toasted almonds.
• Gluten-Free (Brown Rice Orzo or Quinoa) — Use an equal amount of gluten-free brown rice orzo or cooked quinoa. Both work perfectly as a 1:1 substitute, maintaining the dish’s satisfying texture.
• Low-Sodium (Reduced-Sodium Olives & Feta) — Seek out reduced-sodium kalamata and green olives, and use a lighter hand with the feta. You can amplify flavor with extra fresh basil, lemon zest, and a pinch of red pepper flakes instead.
• Herb Swap (Oregano or Mint) — If basil isn’t available, 2 tablespoons of chopped fresh oregano or mint (or a combination) offers a distinctly Greek, aromatic lift that pairs wonderfully with the tomatoes and lemon.
• Tomato Variation (Roasted Red Peppers) — Replace the sun-dried tomatoes with ½ cup of chopped jarred roasted red peppers. They add a sweet, smoky note and a vibrant color contrast.
• Citrus Twist (Red Wine Vinegar) — For a different acidic kick, replace half of the lemon juice with a splash of red wine vinegar. It complements the olives and tomatoes with a robust, fruity sharpness.

Serving Suggestions

• Pair this vibrant Greek orzo with grilled chicken souvlaki, lemon-herb lamb chops, or simple pan-seared salmon for a complete Mediterranean feast.
• Serve it as a stunning centerpiece at a summer picnic or potluck. It travels well and tastes fantastic at room temperature.
• For a light lunch, enjoy a generous portion on its own, perhaps with a side of warm pita bread and tzatziki for dipping.
• Elevate your plating by serving it in a wide, shallow bowl. Garnish with extra crumbled feta, a few whole basil leaves, and a final drizzle of extra virgin olive oil.
• This dish makes a wonderful accompaniment to a mezze spread. Serve it alongside dolmades, spanakopita, and a crisp Greek salad.
• For a casual weeknight dinner, simplify the meal by serving the orzo with a store-bought rotisserie chicken and a bag of pre-washed salad greens.

The bright, tangy flavors of this Greek orzo with cherry tomatoes, sun-dried tomatoes, feta, green and Kalamata olives, lemon juice, and fresh basil make it incredibly versatile. It’s equally suited for a festive gathering or a quick, satisfying family meal.

Common Mistakes to Avoid

• Mistake: Overcooking the orzo into mush. Fix: Cook it al dente, as it will absorb more liquid from the dressing and tomatoes.
• Mistake: Using sun-dried tomatoes packed in oil without adjusting the oil in the dressing. Fix: Reduce the amount of added olive oil to account for the flavorful oil from the jar.
• Mistake: Adding the feta cheese while the orzo is still hot, causing it to melt and disappear. Fix: Let the orzo cool slightly before gently folding in the feta to maintain its creamy texture.
• Mistake: Skipping the step of rinsing the orzo after cooking. Fix: Rinse briefly with cool water to stop the cooking and prevent clumping.
• Mistake: Using bottled lemon juice instead of fresh. Fix: Always use freshly squeezed lemon juice for the brightest, most vibrant flavor.
• Mistake: Chopping the fresh basil too early, causing it to wilt and blacken. Fix: Tear or chop the basil just before serving to preserve its color and aroma.
• Mistake: Not seasoning the pasta water adequately. Fix: Salt the boiling water generously, as this is your primary chance to season the orzo itself.
• Mistake: Using bland, canned black olives instead of quality Kalamata olives. Fix: Seek out authentic Kalamata olives for their distinct briny, fruity flavor.
• Mistake: Serving the dish immediately without letting flavors meld. Fix: Allow the finished Greek orzo to rest for 15-20 minutes at room temperature for the best taste.
• Mistake: Dressing the salad while all ingredients are piping hot, which can make herbs wilt and cheese melt. Fix: Combine the orzo, tomatoes, and olives first, then add dressing and fresh ingredients once slightly cooled.

Storing Tips

• Fridge: Store this Greek orzo in an airtight container in the refrigerator for up to 4 days. Ensure it has cooled to room temperature before sealing and refrigerating.
• Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. Note that the texture of the feta and fresh basil may change slightly upon thawing.
• Reheat: Reheat gently in a saucepan over medium-low heat, adding a splash of water, broth, or olive oil to refresh the dish. You can also microwave it in a covered dish, stirring occasionally. Ensure the reheated Greek orzo with cherry tomatoes reaches an internal temperature of 165°F (74°C) for food safety.

For best results, add a fresh squeeze of lemon juice and a sprinkle of extra feta and basil just before serving leftovers to brighten the flavors.

Conclusion

This vibrant Greek Orzo with Cherry Tomatoes, Sun-Dried Tomatoes, Feta, Green and Kalamata Olives, Lemon Juice, and Fresh Basil is a perfect, flavor-packed meal. If you love this combination, you might also enjoy our Greek Shrimp with Orzo and Feta Recipe. Give it a try and let us know what you think in the comments!

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FAQs

Can I make this Greek Orzo salad ahead of time?

Yes, you can assemble this Greek Orzo with Cherry Tomatoes, Sun-Dried Tomatoes, Feta, Green and Kalamata Olives, Lemon Juice, and Fresh Basil a few hours in advance. For the best texture, add the fresh basil just before serving to keep it vibrant. The flavors often improve as they meld.

What can I substitute for the feta cheese?

If you need a substitute for feta, try crumbled goat cheese or a dairy-free alternative for a similar tangy flavor. The dish relies on the salty, briny contrast from the feta, olives, and sun-dried tomatoes, so choose a cheese with a bold profile.

Is this Greek Orzo recipe served warm or cold?

This versatile dish can be served warm, at room temperature, or chilled. We recommend letting it cool slightly after cooking the orzo so the feta doesn’t melt completely. Serving it at room temperature allows all the Mediterranean flavors to shine.