Your New Go-To Lunch: Greek Orzo Salad With Lemon-Dill Dressing

Credit: Delish

If you’re looking for a dish that’s as nourishing as it is delicious, this Greek orzo salad is the perfect pick. Inspired by the heart-healthy Mediterranean diet, this colorful recipe brings together fiber-rich orzo, crisp vegetables, creamy feta and a lemony olive oil dressing that ties it all together. The result? A balanced, satisfying meal that’s light on effort but big on benefits.

Orzo — a small, rice-shaped pasta — serves as the base, offering a quick-cooking whole grain option that’s easy on digestion and pairs beautifully with the fresh crunch of cucumbers, bell peppers, and red onion. Chickpeas add plant-based protein and extra fiber, helping you stay full while supporting steady blood sugar levels. The dressing, made with olive oil, lemon juice and a touch of dill, brings classic Mediterranean flavor while contributing heart-healthy fats that can support cholesterol management.

This salad is as practical as it is flavorful — it keeps well in the fridge for up to four days, making it ideal for meal prep or busy weeknights. Enjoy it as a light main dish, a vibrant side or even as a picnic staple.

Simple, satisfying and packed with nutrients, this Greek orzo salad is a reminder that eating well doesn’t have to mean giving up flavor. With just a few fresh ingredients and a handful of pantry staples, you can whip up a meal that’s both wholesome and crave-worthy.

Greek Orzo Salad

Ingredients

Dressing

• 2 Tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely chopped red onion
• 2 Tbsp finely chopped fresh dill
• Kosher salt
• Freshly ground black pepper

Salad

• 8 oz orzo
• 3 Persian cucumbers, sliced into thin half-moons
• 2 cups cherry tomatoes, halved
• 1 (15.5-oz.) can chickpeas, drained, rinsed
• 1/2 cup pitted Kalamata olives, halved
• 1 cup crumbled feta (about 4 oz.)
• Finely chopped fresh dill, for serving

Directions

Dressing

• In a large bowl, whisk lemon juice and mustard. While whisking, slowly add oil until emulsified. Stir in onion and dill; season with salt and pepper.

*Tip: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.

Salad

• In a large pot of boiling salted water, cook orzo, stirring occasionally, until al dente according to package directions. Drain.
• Transfer orzo to bowl with dressing. Add cucumbers, tomatoes, chickpeas and olives and toss to coat. Fold in feta. Top with dill.

*Tip: Adding the orzo to the dressing while the orzo is still warm allows it to absorb more of the dressing.

This recipe was originally published by Delish.