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Greek Feta Salad in a white bowl.

Greek Feta Salad

This Greek orzo salad is full of fresh vegetables in a simple vinaigrette.
Course Main Course, Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
20 minutes
Servings 6



  • 1 ½ cup Raw Orzo
  • ¾ cup Red Bell Pepper Diced
  • 1 English Cucumber Diced
  • 10 oz Cherry Tomatoes Halved
  • ½ cup Diced Red Onion
  • ½ cup Kalamata Olives Sliced
  • ½ cup Feta Cheese Crumbled
  • ¼ cup Fresh Basil Ribbons

Simple Vinaigrette

  • cup Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • ½ tsp Dijon Mustard
  • 1 Clove Garlic Minced
  • ½ tsp Salt
  • ¼ tsp Pepper
  • ½ tsp Oregano



  • Add 1 ½ cups raw orzo to 2 quarts of boiling water. Stir often for 8 – 10 minutes. Cool with cold water and drain.
  • To a large bowl, add the cooked orzo, ¾ cup diced red pepper, 1 English cucumber diced, ½ cup red onion, ½ cup Kalamata olives, ½ cup crumbled Feta cheese and the halved cherry tomatoes.

Simple Vinaigrette

  • In a small bowl or mason jar add ⅓ cup olive oil, 2 tbsp red wine vinegar, ½ tsp Dijon mustard, 1 clove minced garlic, ½ tsp salt, ½ tsp pepper and ½ tsp Oregano. Shake or whisk until the ingredients are mixed well.
  • Toss salad with simple vinaigrette and chill for one hour before serving. Be sure to give the salad another toss right before serving.


  1. Chill salad until serving. 
  2. Store leftover salad in the refrigerator for up to 3 days. 
  3. Add a bit of olive oil to any leftover salad before serving.
  4. This salad is delicious served with warm pita bread.
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