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Overhead shot of a blue bowl filled with orzo salad. A bronze spoon has been placed on the right side of the bowl. A quarter of lemon has been placed on the left side.

Mediterranean Salad with Orzo

This Mediterranean salad with orzo is easy to make and comes together in less than 20 minutes. It's so versatile and is the perfect side to any family dinner!
5 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6
Calories 245 kcal


  • Pot
  • Stovetop
  • Mixing bowl


For the salad

  • 2 cups orzo, cooked ( ~1 cup uncooked)
  • ½ cucumber chopped
  • 1 small head red onion thinly sliced
  • cup kalamata olives chopped
  • cup sun-dried tomatoes chopped
  • ¼ cup crumbled feta cheese (use vegan feta if needed)
  • cup fresh herb of choice such as basil, parsley, dill, etc. (optional)

For the dressing

  • ¼ cup olive oil extra virgin
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon lemon juice
  • 1 teaspoon maple syrup or honey
  • 1 teaspoon grainy mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • Cook orzo in boiling water according to the packaging. Drain and rinse with cold water to cool.
  • To prepare the salad, add all of the ingredients together in a large bowl.
  • To a small bowl or jar, mix all of the ingredients for the dressing until well combined.
  • Pour the dressing over the salad and give it a good stir until everything is coated.
  • If needed, taste and adjust the flavor. Add more salt for saltiness, lemon juice for tanginess, or add more of any ingredient that you like, such as cheese, olives, etc.
  • Enjoy immediately. Save in a covered container in a refrigerator for up to 2 days.



Prepare the orzo, dressing, and chop the veggies in advance to make this recipe even faster.
*Nutrition information is a rough estimate calculated without optional ingredients.
Keyword balsamic vinaigrette, easy, feta, orzo, quick, salad, spring, Summer