Pin This I threw this salad together on a sweltering August afternoon when the idea of turning on the oven felt impossible. The orzo was bubbling away, and I stood by the open window with a glass of cold water, watching my neighbor's basil sway in the breeze. When I drained the pasta and tossed it with lemon and dill, the kitchen smelled like a Greek island I'd never visited. It tasted like summer in a bowl, bright and unapologetic.
I brought this to a potluck once, nervous it was too simple. My friend Maria, who grew up in Thessaloniki, took one bite and asked if I had Greek relatives. I didn't, but I learned that day that good lemon, good olive oil, and a heavy hand with fresh herbs can speak a language all their own. She went back for thirds.
Ingredients
- Orzo pasta: This rice shaped pasta soaks up dressing like a sponge, so don't skip rinsing it under cold water or it will clump into a starchy mess.
- Chickpeas: They add creaminess and heft without overwhelming the brightness of the vegetables, and I always rinse them well to avoid that tinny canned taste.
- Cherry tomatoes: Halve them so their juices mingle with the vinaigrette, creating little pockets of sweetness that balance the lemon.
- Cucumber: I peel mine in stripes because I like the look, but leaving the skin on adds a satisfying crunch.
- Scallions: Milder than red onion, they give a gentle sharpness that doesn't linger on your breath for hours.
- Fresh dill: This is the soul of the salad, grassy and bright, and dried dill simply will not do the same work here.
- Fresh parsley: It tempers the dill's boldness and adds a clean, vegetal note that makes the whole thing feel alive.
- Lemon: Both zest and juice are essential, the zest for perfume, the juice for punch.
- Extra virgin olive oil: Use something you would happily dip bread into, because it's not just a binder here, it's a flavor.
- Red wine vinegar: A tablespoon is enough to add depth without making the dressing taste pickled.
- Garlic: Mince it finely or it will announce itself too loudly, one clove is all you need.
- Dried oregano: A nod to Greece, it adds earthy warmth that fresh oregano can't quite replicate.
- Feta cheese: Crumbled, not cubed, so it melts slightly into the warm orzo and coats everything with creamy salt.
- Kalamata olives: Their brininess is optional but transformative, especially if you love a salty, savory punch.
Instructions
- Cook the orzo:
- Boil it in generously salted water until just al dente, then drain and rinse under cold water to stop the cooking. This keeps it from turning mushy and clumping together.
- Combine the base:
- In a large bowl, toss the cooled orzo with chickpeas, tomatoes, cucumber, scallions, dill, and parsley. The colors alone will make you happy.
- Make the vinaigrette:
- Whisk together lemon zest, lemon juice, olive oil, vinegar, garlic, oregano, salt, and pepper until it looks creamy and emulsified. Taste it, it should make your mouth water.
- Dress the salad:
- Pour the vinaigrette over the orzo mixture and toss gently, making sure every piece gets coated. Use your hands if you need to, it's more fun that way.
- Add the extras:
- Fold in feta and olives if you're using them, being gentle so the feta doesn't crumble into dust. Taste and adjust salt, pepper, or lemon juice as needed.
- Chill and serve:
- Let it sit in the fridge for at least 30 minutes so the flavors can get to know each other. Serve it cold or at room temperature, whichever feels right.
Pin This One evening, I ate this straight from the bowl while standing at the counter, barefoot, with the back door open and the crickets starting up. My partner walked in and asked if I was okay. I was more than okay. Sometimes a bowl of cold pasta and herbs is exactly the kind of quiet joy you didn't know you needed.
Serving Suggestions
This salad shines alongside grilled lamb, roasted chicken, or even a simple piece of seared fish. I've also served it as a main dish with warm pita and hummus, and no one felt cheated. It travels well to picnics, potlucks, and park benches, and it never wilts or gets soggy, which makes it a reliable friend in the summer months.
Make Ahead and Storage
You can make this up to a day in advance, and honestly, it improves after a few hours in the fridge as the orzo absorbs the lemon and herbs. Store it in an airtight container for up to three days, though the cucumbers may release some water over time. If that happens, just drain off the excess and give it a stir. I like to bring it back to room temperature before serving, but cold from the fridge works too.
Variations and Swaps
If dill isn't your thing, swap it for fresh mint or basil, both of which bring their own kind of brightness. For extra protein, toss in grilled chicken, shrimp, or even canned tuna. I've also made this with white beans instead of chickpeas, and it was just as good. If you want a little heat, add a pinch of red pepper flakes to the vinaigrette.
- Try swapping orzo for Israeli couscous or small pasta shells if that's what you have on hand.
- Add a handful of baby spinach or arugula right before serving for extra greens.
- For a vegan version, skip the feta or use a plant based alternative.
Pin This This salad has become my answer to the question of what to bring when I don't want to think too hard but still want to show up with something that matters. It's generous, bright, and somehow always exactly what people want to eat.
Recipe Q&A
- → Can I prepare this dish ahead of time?
Yes, making it up to one day in advance helps the flavors meld nicely in the refrigerator.
- → What alternatives can I use for fresh dill?
Fresh mint or basil work well as substitutes, offering a different but complementary herbal note.
- → Is it possible to add protein to this dish?
Grilled chicken or shrimp can be added for extra protein while maintaining the dish’s fresh profile.
- → How should the orzo be cooked for best texture?
Cook the orzo until al dente, then rinse with cold water to cool and stop cooking, ensuring a tender yet firm texture.
- → Can this be served warm?
While typically served chilled or at room temperature, it can be gently warmed if preferred, though flavors are brightest when cool.
- → Are Kalamata olives necessary?
They are optional but add a distinctive savory and slightly briny flavor that enhances the overall taste.