Save I stumbled on this salad during a scorching afternoon when the thought of turning on the oven made me want to hide in the freezer. I had leftover orzo from the night before and a can of chickpeas I kept meaning to use. The lemon sitting on the counter practically called out to me. What started as pantry improvisation turned into something I now crave every time the weather warms up.
My neighbor Eleni tasted this at a backyard gathering and laughed because she said it reminded her of her aunts village cooking, except I used orzo instead of rice. She brought me a jar of her homemade olive oil the next day and told me to use it in the dressing. I did, and Ive never gone back to the cheap stuff. Sometimes the best recipes come with a side of friendship and a little bit of meddling.
Ingredients
- Orzo pasta: This rice shaped pasta soaks up the vinaigrette like a dream and stays tender without getting mushy, just make sure to rinse it well after cooking or it clumps into one giant blob
- Chickpeas: They add creaminess and protein, and I always rinse them twice because nobody wants that tinny canned taste sneaking into a fresh salad
- Cherry tomatoes: Halve them so they release a little juice into the mix, it makes the whole thing taste juicier and more alive
- Cucumber: I use the small Persian ones when I can find them because theyre crisp and never watery, but any cucumber works if you scoop out the seeds first
- Scallions: Both the white and green parts go in, they give a mild onion flavor without the harsh bite that raw red onion sometimes brings
- Fresh dill: This is the star herb, it smells like sunshine and spring and makes the whole salad taste unmistakably Greek
- Fresh parsley: It balances the dill and adds a grassy freshness, I chop it rough so you get little bursts of flavor
- Lemon: Zest it first before you juice it, that zest has oils that make the dressing sing
- Extra virgin olive oil: Use the good stuff here, it matters when theres so few ingredients hiding it
- Red wine vinegar: It adds a tangy sharpness that cuts through the richness of the oil and makes everything pop
- Garlic: Mince it as fine as you can, nobody wants to bite into a chunk of raw garlic even if they love garlic
- Dried oregano: A little goes a long way, it brings that warm Mediterranean vibe without overpowering the fresh herbs
- Feta cheese: Crumble it yourself from a block if possible, the pre crumbled stuff is coated in powder and doesnt taste half as good
- Kalamata olives: Theyre briny and rich and add little salty pops throughout the salad, I always buy pitted to save myself the trouble
Instructions
- Cook the orzo:
- Boil it in well salted water (it should taste like the sea) until its just tender with a little bite left. Drain it fast and rinse under cold water to stop the cooking, then shake the colander hard to get rid of extra water.
- Prep the vegetables:
- While the orzo cools, chop everything into bite sized pieces so each forkful has a little bit of everything. I like my cucumber dice small and my tomatoes halved clean through the middle.
- Make the vinaigrette:
- Whisk the lemon zest, juice, olive oil, vinegar, garlic, oregano, salt, and pepper in a jar until it looks creamy and emulsified. If you shake it in a jar with the lid on, it comes together faster and you feel like a chef.
- Toss it all together:
- Combine the orzo, chickpeas, tomatoes, cucumber, scallions, dill, and parsley in a big bowl, then pour the dressing over and toss gently with your hands or a big spoon. Dont be shy, make sure every piece gets coated.
- Add the extras:
- Fold in the feta and olives if youre using them, being gentle so the feta doesnt turn into mush. Taste it and add more salt, lemon, or olive oil if it needs it.
- Let it rest:
- Cover and chill for at least 30 minutes, or up to a day. The flavors marry and deepen, and it tastes even better the next afternoon straight from the fridge.
Save I brought this to a summer picnic once and a kid who claimed to hate salad ate two bowls and asked his mom if they could make it at home. His mom gave me a look that was half grateful, half annoyed, and I wrote the recipe on a napkin right there on the grass. That napkin is probably still stuck to someones fridge, and I think about that kid every time I make this.
Make It Your Own
If dill isnt your thing, mint or basil work beautifully and give it a whole different personality. I once used all basil and added sun dried tomatoes, and it tasted like a completely new dish. You can also toss in grilled chicken, shrimp, or even leftover rotisserie chicken to make it a full meal. My husband loves it with chickpeas swapped for white beans, and honestly, I dont blame him.
Serving and Storage
This salad is fantastic at room temperature or cold, so you can serve it however you like. I usually pull it out of the fridge 20 minutes before serving to take the chill off, but my sister eats it ice cold and swears it tastes better that way. It keeps for up to three days in an airtight container, though it rarely lasts that long in my house. Just give it a good stir before serving because the dressing settles at the bottom.
What to Serve It With
This pairs beautifully with grilled lamb, roasted chicken, or even just some warm pita and hummus on the side. Ive served it alongside spanakopita at a Greek themed dinner and it felt like the meal was straight out of a taverna by the sea. It also works as a light lunch on its own, maybe with a piece of crusty bread to mop up the dressing at the bottom of the bowl.
- Grilled meats or fish turn this into a full Mediterranean feast
- A simple green salad with olive oil and lemon keeps the theme going without overwhelming the table
- Serve it in individual bowls for a picnic so everyone gets their own portion and you dont have to worry about double dipping
Save This salad has become my go to whenever I need something easy, bright, and guaranteed to make people happy. I hope it finds a spot in your rotation too, maybe on a sunny afternoon with people you love and a cold drink in hand.
Questions & Answers
- → What type of pasta is used in this dish?
Orzo, a small rice-shaped pasta, is used to provide a tender, hearty base for the salad.
- → Can I make this dish ahead of time?
Yes, letting it rest in the fridge for up to a day allows the flavors to meld beautifully.
- → What herbs enhance the flavor of this dish?
Fresh dill and parsley bring bright, aromatic notes that complement the lemon dressing.
- → Are there vegetarian options for added protein?
Chickpeas provide a creamy protein source; grilled chicken or shrimp can be added if desired.
- → How is the lemon vinaigrette prepared?
It’s made by whisking together lemon zest and juice, olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper until emulsified.
- → Can any ingredients be substituted?
Dill can be swapped for fresh mint or basil based on preference, and feta or olives can be omitted or replaced.