Tomato & Feta Orzo Salad is the Mediterranean side dish that quietly becomes the star of the table. Orzo cooked in chicken bouillon, tossed with cherry tomatoes, feta, fresh dill, and basil, and dressed in a lemon Dijon oregano vinaigrette that is bright, tangy, and deeply savory all at once. Simple ingredients, bold flavor, and it gets better the longer it sits.
A Quick Look at the Recipe
✅ Recipe Name: Tomato & Feta Orzo Salad
🕒 Ready In: ~ 20 minutes
👪 Serves: 6 servings
🍽 Calories: ~ 417 per serving (estimated)
🥣 Main Ingredients: Orzo, feta, tomatoes, dill, basil
👌 Difficulty: Easy
SUMMARIZE & SAVE THIS CONTENT ON
Orzo, feta, lemon, and fresh herbs together is one of the great flavor combinations of the Greek and broader Mediterranean table. Growing up between Paris and spending time immersed in Mediterranean food culture, a salad like this one always felt like summer on a plate.
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Why You'll Love This Recipe
The bouillon in the orzo cooking water: It seasons every single grain from the inside out before the dressing even goes on, and it makes a noticeable difference in the final flavor.
That lemon Dijon vinaigrette: Olive oil, lemon juice, Dijon mustard, garlic, and oregano. Bold enough to stand up to the feta and hearty enough to coat every piece of orzo properly.
Gets better as it sits: Make it ahead, and the orzo absorbs the dressing and the flavors deepen beautifully. Perfect for meal prep and entertaining.
Ready in 20 minutes: Cook the orzo, cool it, toss everything together, and done. The kind of recipe that looks like more effort than it is.
Tomato & Feta Orzo Salad Video
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Ingredient Notes
Orzo: One cup of orzo cooked in well salted water with a tablespoon of chicken bouillon dissolved in before it comes to a boil. This is the same technique I use in my Pearl Couscous Tabbouleh and it makes a real difference. Bouillon-cooked orzo is deeply savory and fully seasoned before a single ingredient gets added to the bowl.
Cherry Tomatoes: Cherry tomatoes are sweeter and less watery than regular tomatoes and hold their shape in the salad without making everything soggy. They add a juicy pop of acidity that works beautifully against the richness of the olive oil and feta. Use the ripest ones you can find.
Feta: Block feta is creamier, more flavorful, and less dry than the pre-crumbled version and it makes a significant difference in a salad this simple. The brininess of the feta against the lemon and Dijon dressing is one of those combinations that is the flavor backbone of this salad.
Fresh Dill and Basil: Both, and both matter. Fresh dill adds a light anise-like brightness that is very much at home in Greek and Mediterranean cooking. Fresh basil adds a sweet, slightly peppery note alongside it.
The Lemon Dijon Vinaigrette: The Dijon does two jobs here. It adds a subtle tang, and it acts as an emulsifier that keeps the olive oil and lemon juice from separating. Use good olive oil because in a dressing this simple, it is front and center. If you want to know what to look for in a bottle, my Mediterranean olive oil guide has everything you need. Whisk the dressing until it looks creamy and cohesive rather than oily and separated before it goes on the salad.
Dried Oregano: Dried oregano works better than fresh in a vinaigrette because it blooms in the olive oil and lemon juice as the dressing sits and adds a deep, earthy, slightly floral note that is very specifically Mediterranean. Greek oregano is stronger and more aromatic than regular dried oregano and is worth seeking out if you want to take the dressing to the next level.
Pro tip
The Secret to Perfect Taste
Taste right before serving and add a fresh squeeze of lemon. Cold temperatures mute flavors, and a little fresh lemon juice right before the salad hits the table brings everything back to life.
Substitutions & Variations
Want to add protein? Grilled chicken thighs sliced and tossed through the salad turn this into a complete meal. My Za'atar Chicken Cutlet sliced over the top is a particularly good combination.
Want to add more vegetables? Diced cucumber or thinly sliced red onion are both very much at home in this flavor profile. Add them in whatever quantity feels right. Kalamata olives also work beautifully here and add a briny depth that pairs well with the feta.
No fresh dill? Fresh flat leaf parsley is the best substitute in the same quantity. The flavor will be slightly different but still very much Mediterranean. Do not use dried dill as a substitute here. The texture is completely wrong in a cold salad.
No Dijon mustard? Whole grain mustard works as a substitute and adds a slightly more textured, nuttier note to the dressing. The emulsification will be slightly less smooth but the flavor will be equally good.
FAQ
Yes and it is actually better made ahead. The orzo absorbs the dressing as it sits and the flavors deepen considerably after a few hours in the fridge. Make it up to 24 hours ahead and store covered. Add a fresh drizzle of olive oil and a squeeze of lemon juice before serving to bring it back to life.
Yes. Any small short pasta works well here. Ditalini, small shells, or farfalle all hold the dressing well. The texture will be slightly different from orzo but the flavor will be just as good.
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⭐️ Recipe
Tomato and Feta Orzo Salad
Ingredients
Dressing
- ½ cup extra virgin olive oil
- ⅓ cup fresh lemon juice
- 2 teaspoon Dijon mustard
- 1 garlic clove minced
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Salt and black pepper to taste
Salad
- 1 cup orzo
- 1 tablespoon chicken bouillon
- 1 pint cherry tomatoes halved
- 4 oz feta cheese crumbled
- 2 tablespoon fresh dill chopped
- 2 tablespoon fresh basil chopped
- Salt and black pepper to taste
Instructions
Cook the orzo
- Bring a medium pot of water to a boil. Dissolve the chicken bouillon in the water before the orzo goes in. Add the orzo and cook according to package instructions until al dente. Drain well and let cool. Do not rinse. Rinsing removes the surface starch that helps the dressing cling to each grain.1 tablespoon chicken bouillon, 1 cup orzo
Make the dressing
- Add the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, red pepper flakes, salt, and black pepper to a small bowl or jar. Whisk vigorously until the dressing is emulsified and looks creamy and cohesive rather than oily and separated. Taste and adjust lemon and salt as needed. It should be bright, tangy, and well seasoned on its own.½ cup extra virgin olive oil, ⅓ cup fresh lemon juice, 2 teaspoon Dijon mustard, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, Salt and black pepper to taste, 1 garlic clove
Assemble
- Add the completely cooled orzo to a large serving bowl. Add the halved cherry tomatoes, crumbled feta, chopped fresh dill, and chopped fresh basil. Season lightly with salt and black pepper.1 pint cherry tomatoes, 4 oz feta cheese, 2 tablespoon fresh dill, 2 tablespoon fresh basil, Salt and black pepper to taste
Dress and toss
- Pour about two thirds of the dressing over the salad and toss well until every piece of orzo and every tomato is evenly coated. Taste and add more dressing as needed. Save any remaining dressing to revive the salad the next day or to dress individual servings.
Serve
- Serve cold or at room temperature. Add a fresh squeeze of lemon juice right before serving to brighten everything back up. The salad tastes best after at least 15 minutes of resting so the orzo can absorb the dressing and the flavors can come together properly.
Did you make this recipe? Let me know!