I still remember the first time my sister and I made this Greek Orzo Salad. It was a slow summer afternoon—the kind that lingers longer than it should. We had friends coming over for a backyard cookout and wanted something colorful, flavorful, and fresh. Inspired by Grandma’s garden and our love for Mediterranean flavors, we threw together orzo, crisp veggies, and the creamiest feta we could find. A drizzle of lemony olive oil tied it all together. That bowl was the first thing to disappear.
This Greek Orzo Salad is now one of our go-to summer dishes, and here’s why: it’s made with tender orzo pasta, juicy cherry tomatoes, crisp cucumbers, tangy feta cheese, Kalamata olives, and a generous handful of fresh herbs. The whole salad is tossed in a bright and zesty lemon vinaigrette that brings every bite to life. It’s incredibly easy to make and comes together in 25 minutes or less—which means less time in the kitchen, and more time enjoying the sunshine.