Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil

There’s something magical about a dish that captures the essence of a summer day by the sea. Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil does exactly that—it’s light yet satisfying, bursting with color, and brimming with fresh Mediterranean flavors. Each forkful offers the juiciness of ripe tomatoes, the tang of feta, the briny bite of olives, and the freshness of basil, all tied together with tender orzo pasta.

Behind the Recipe

This dish brings me back to a breezy afternoon spent in a seaside taverna in Greece. The table was lined with simple yet vibrant plates—everything fresh, unpretentious, and bursting with flavor. This orzo salad is inspired by that memory, combining humble ingredients into a meal that feels like pure sunshine. It’s the kind of dish you’ll want to make again and again, whether for a quick lunch or a stunning side at dinner.

Recipe Origin or Trivia

Greek cuisine is celebrated for its balance, freshness, and reliance on simple ingredients like olive oil, vegetables, and herbs. Orzo, though shaped like rice, is actually pasta and often featured in Mediterranean cooking. Pairing it with feta, olives, and basil makes it a quintessential Greek-inspired dish. In fact, feta is so integral to Greek culture that it has been granted “Protected Designation of Origin” status by the EU.

Why You’ll Love Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil

Here’s why this dish is bound to win a permanent place at your table:

Versatile: Perfect as a side dish, light main, or picnic salad.

Budget-Friendly: Uses simple pantry staples and seasonal vegetables.

Quick and Easy: Ready in less than 30 minutes.

Customizable: Add more veggies, toss in chickpeas, or swap herbs to your liking.

Crowd-Pleasing: Its vibrant colors and flavors make it a hit at gatherings.

Make-Ahead Friendly: Flavors deepen beautifully as it chills.

Great for Leftovers: Keeps well for lunches and snacks the next day.

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Chef’s Pro Tips for Perfect Results

• Cook orzo al dente. It should be tender but with a slight bite.
• Rinse with cold water. This stops cooking and prevents clumping.
• Use high-quality feta. A block of feta crumbled by hand gives the best flavor.
• Dress lightly. Let the fresh ingredients shine, don’t drown them.
• Add basil last. Keeps it fragrant and fresh.

Kitchen Tools You’ll Need

This dish is wonderfully simple and requires just a few essentials:

Large Pot: For boiling the orzo.
Colander: To drain and rinse the pasta.
Mixing Bowl: Where all the ingredients come together.
Cutting Board & Knife: For prepping veggies and herbs.
Measuring Cups & Spoons: For accuracy in dressing proportions.

Ingredients in Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil

Every ingredient in this recipe brings its own flair, creating a perfect balance of taste and texture.

1. Orzo Pasta: 12 ounces – Small, rice-shaped pasta that holds the flavors beautifully.
2. Cherry Tomatoes: 2 cups halved – Juicy, sweet bursts that add brightness.
3. Kalamata Olives: 1/2 cup pitted and sliced – Salty and briny, a signature Greek element.
4. Cucumber: 1 cup diced – Refreshing crunch that lightens the dish.
5. Red Onion: 1/2 finely chopped – Adds sharpness and depth.
6. Feta Cheese: 1 cup crumbled – Creamy and tangy, the star of Greek salads.
7. Fresh Basil: 1/4 cup chopped – Fragrant herb that ties everything together.
8. Olive Oil: 1/3 cup – Smooth, fruity base for the dressing.
9. Red Wine Vinegar: 2 tablespoons – Tangy note that balances the richness.
10. Garlic: 2 cloves minced – Adds a punch to the dressing.
11. Dried Oregano: 1 teaspoon – Earthy and aromatic.
12. Salt: 1/2 teaspoon – Enhances flavors without overpowering.
13. Black Pepper: 1/2 teaspoon – A subtle spice to round out the dish.

Ingredient Substitutions

Orzo Pasta: Try couscous, quinoa, or small pasta shells.
Kalamata Olives: Green olives or black olives.
Feta Cheese: Goat cheese or vegan feta.
Red Wine Vinegar: Lemon juice or white wine vinegar.
Fresh Basil: Fresh parsley or dill.

Ingredient Spotlight

Orzo Pasta: Its rice-like shape makes it perfect for salads—it soaks up dressing while staying light and fluffy.

Feta Cheese: Salty, tangy, and creamy, feta adds richness and a true Greek touch to the dish.

Instructions for Making Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil

Let’s pull it all together into a refreshing bowl of Mediterranean flavor.

1. Preheat Your Equipment:
   No oven needed, but set a pot of salted water to boil.
2. Combine Ingredients:
   In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
3. Prepare Your Cooking Vessel:
   Cook orzo according to package instructions until al dente. Drain and rinse under cold water.
4. Assemble the Dish:
   In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, olives, and feta.
5. Cook to Perfection:
   Pour dressing over the mixture and toss until everything is evenly coated.
6. Finishing Touches:
   Stir in fresh basil gently, reserving a little for garnish.
7. Serve and Enjoy:
   Serve immediately or chill for 30 minutes before serving for flavors to meld.

Texture & Flavor Secrets

The orzo is light and tender, while the vegetables add crispness and freshness. Creamy feta balances the tangy vinegar, and the olives add a salty punch. Basil brings a fragrant herbal finish that elevates every bite.

Cooking Tips & Tricks

• Chill before serving for deeper flavor.
• Add protein like chickpeas or grilled chicken for a complete meal.
• Double the recipe for gatherings—it disappears fast!

What to Avoid

• Don’t overcook orzo—it will become mushy.
• Avoid overdressing; you want the ingredients to shine.
• Don’t add basil too early or it may wilt.

Nutrition Facts

Servings: 6
Calories per serving: 290
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

This salad is a meal-prep dream. Make it up to a day in advance, and store in the fridge for up to 4 days in an airtight container. Refresh with a drizzle of olive oil before serving. Freezing is not recommended.

How to Serve Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil

This dish shines as a side to grilled meats or seafood, but it’s also hearty enough to enjoy as a standalone meal. Pair with warm pita bread and a dollop of tzatziki for a complete Mediterranean experience.

Creative Leftover Transformations

• Greek Grain Bowl: Toss with quinoa and extra veggies.
• Orzo Wrap: Spoon into a wrap with lettuce and hummus.
• Mediterranean Omelet: Add as a filling for a savory breakfast.

Additional Tips

• Use colorful heirloom tomatoes for visual appeal.
• Add roasted red peppers for a smoky sweetness.
• Toss in capers for an extra briny kick.

Make It a Showstopper

Serve in a wide white bowl to let the colors pop, sprinkle with extra feta, and top with a sprig of fresh basil. A drizzle of olive oil just before serving adds shine and richness.

Variations to Try

• Greek Orzo with Spinach: Add fresh spinach for extra greens.
• Lemon-Herb Orzo: Replace vinegar with lemon juice and zest.
• Vegan Orzo Salad: Use vegan feta or omit cheese altogether.
• Spicy Orzo: Add crushed red pepper flakes for a kick.
• Mediterranean Mix: Add artichoke hearts and sun-dried tomatoes.

FAQ’s

Q1: Can I make this ahead of time?

Yes, it tastes even better after chilling for a few hours.

Q2: What’s the best pasta alternative if I don’t have orzo?

Couscous or small pasta shapes like ditalini.

Q3: Can I make it vegan?

Yes, use vegan feta or omit cheese.

Q4: How long does it last in the fridge?

Up to 4 days in an airtight container.

Q5: Can I serve it warm?

Yes, but it’s traditionally served chilled or at room temperature.

Q6: Do I need to rinse the pasta?

Yes, rinsing prevents clumping and cools it for salad use.

Q7: Can I add protein?

Absolutely—grilled chicken, shrimp, or chickpeas work well.

Q8: What herbs besides basil can I use?

Parsley, dill, or mint are great alternatives.

Q9: Can I use bottled dressing?

You can, but homemade dressing gives fresher flavor.

Q10: Is it gluten-free?

Not with orzo, but you can use gluten-free pasta or quinoa.

Conclusion

Trust me, you’re going to love this Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil. It’s fresh, colorful, and downright delicious—like a Mediterranean getaway in a bowl. Perfect for weeknights, parties, or meal prep, let me tell you, it’s worth every bite.

Watch How To Make Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil