Orzo Mediterranean Salad

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I have been on a mediterranean kick lately and I’m honestly loving it. I love simple and fresh ingredient dishes like this orzo mediterranean salad for the summer. It’s perfect to make ahead for lunch or even a light dinner. Also would be great for a bbq. You can add any veggies to it you like, I kept it simple and used all the basic ingredients in a greek salad. Also I left the amount of feta cheese you want on there up to, because I’m not going to tell you how to live your life.😜 IF you really want to make this really healthy then substitute the orzo with quinoa or barley!

When we visited Greece, the thing I loved most about their food was how fresh it was–every meal felt hearty but light. Any chance I get, I try to make lots of dishes inspired from that trip in the summer. Come on, let’s be honest who wants to be next to a stove for hours in the summer, not this girl for sure!

I hope you guys enjoy this, please share and tag @zheelicious whenever you make it. I love seeing your feedback, and makes me feel like my hard work is being paid off 🤗

Stay happy, stay hungry!

Prep time: 10 minutesCook time: 10 minutesTotal time: 20minutesMakes: 4 servings


  • 1 cup uncooked orzo
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, deseeded and diced
  • 1/2 onion, diced
  • 1/2 pepper (any color), diced
  • 1/4 cup kalamata olives (optional)
  • Crumbled feta cheese (optional)

Lemon Vinaigrette Dressing

  • 1/3 cup extra virgin olive oil (good quality)
  • 1/4 cup lemon juice
  • 1/2 tsp oregano, dried
  • 1 tsp parsley, dried
  • 1 tsp red wine vinegar
  • 1 garlic clove
  • 1 tbsp red crush prepper
  • 1 tsp agave or honey
  • 1 tbsp fresh dill (you can use dry as well)
  • salt to taste
  • pepper to taste


  1. Cook the orzo according to package directions

    Once drained add in a bowl and drizzle a little bit of olive oil to prevent it from sticking.

  2. In a blender mix all the ingredients for the lemon vinaigrette

    Blend until everything is incorporated.

  3. Add all the chopped veggies to the orzo.

    Drizzle the vinaigrette on top and mix well.

  4. Top with feta cheese.

  5. Serve it warm or cold!

  6. Top it with your favorite toppings and serve hot!


  • You can sub bullion cubes or better than bouillon paste for veg. Broth.
  • For stovetop: follow all the same steps then let it boil for 10-15 minutes after adding the broth. Stirring occasionally.
  • Use Mexican blend or cheddar cheese instead of cotija
  • You can also add tortilla chips or strips as a crunchy topping

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