Pin I threw this together one Saturday after finding a bunch of wilted dill in the back of my fridge that I couldn't bear to waste. I had leftover orzo from the night before, a can of chickpeas in the pantry, and a craving for something bright and lemony. What started as fridge clean-out became one of my most-requested summer dishes. My neighbor knocked on the door halfway through assembly, took one look at the bowl, and invited herself to lunch.
I brought this to a potluck once, worried it was too simple compared to the fancy casseroles and layered dips. It was the first dish to disappear. Three people asked for the recipe before I'd even finished my plate. One friend texted me the next morning saying she'd already made it for breakfast, which I thought was weird until I tried it myself.
Ingredients
- Orzo pasta: This tiny rice-shaped pasta soaks up the vinaigrette like a sponge, so don't skip rinsing it under cold water or it'll clump into a gummy brick.
- Chickpeas: They add a creamy, hearty bite that turns this from a side dish into something that can stand on its own for lunch.
- Cherry tomatoes: Halve them so their sweet juice mingles with the dressing, I learned this after serving whole ones that just rolled around the bowl sadly.
- Cucumber: English cucumbers work best because they have fewer seeds and won't water down your salad as it sits.
- Scallions: The green and white parts both matter here, the white brings sharpness and the green brings color and a gentler onion flavor.
- Fresh dill: This is the soul of the dish, dried dill will not give you the same grassy, bright punch that makes people go back for seconds.
- Fresh parsley: It balances the dill and adds a peppery freshness that keeps everything from tasting one-note.
- Lemon: Zest it first before you juice it, and use a microplane if you have one so you don't get any bitter white pith.
- Extra virgin olive oil: Use something you'd actually want to taste on its own, because you will taste it here.
- Red wine vinegar: It adds a tangy backbone that lemon juice alone can't quite deliver.
- Garlic: Mince it as finely as you can or use a press, big chunks of raw garlic will overpower everything else.
- Dried oregano: A nod to the Greek side of things, it brings an earthy warmth that ties the whole salad together.
- Feta cheese: Crumble it yourself from a block instead of buying pre-crumbled, it tastes creamier and less rubbery.
- Kalamata olives: Their briny, fruity flavor is worth the effort of pitting them yourself if you can find them with pits still in.
Instructions
- Cook the orzo:
- Boil it in well-salted water until it's just tender with a little bite left, then drain and rinse it under cold water to stop the cooking. This step keeps it from turning mushy and helps it stay separate instead of clumping together.
- Prep your vegetables:
- Chop everything into bite-sized pieces so each forkful has a little bit of everything. I like my cucumber diced small and my tomatoes halved, but you do what feels right to you.
- Make the vinaigrette:
- Whisk together the lemon zest, juice, olive oil, vinegar, garlic, oregano, salt, and pepper until it looks creamy and emulsified. If you have a jar with a tight lid, shake it instead, it's faster and more fun.
- Toss everything together:
- Combine the orzo, chickpeas, tomatoes, cucumber, scallions, dill, and parsley in a big bowl, then pour the vinaigrette over and toss gently. Don't be rough or the tomatoes will bruise and the herbs will wilt.
- Add the extras:
- Fold in the feta and olives if you're using them, being careful not to smash the feta into a paste. Taste and add more salt, pepper, or lemon juice if it needs it.
- Let it rest:
- Serve it right away or let it chill in the fridge for an hour so the flavors can get to know each other. I think it's even better the next day.
Pin My mom made this for my birthday picnic last year, and we ate it on a blanket in the park while my niece chased pigeons. The sun was setting, the orzo was cold and lemony, and someone had brought wine in a thermos. It wasn't fancy, but it felt perfect. That's the kind of dish this is.
Make It Your Own
I've added grilled chicken when I needed more protein, swapped the dill for mint when I ran out, and even stirred in leftover roasted red peppers once. The base is forgiving enough to handle whatever you throw at it. One friend adds canned artichoke hearts and swears by it. Another uses quinoa instead of orzo and says it's just as good.
Storage and Leftovers
This keeps in the fridge for up to two days, and honestly, the flavors get deeper and more interesting as it sits. Just give it a stir before serving because the dressing tends to settle at the bottom. If it seems dry, add a splash of olive oil or a squeeze of lemon to wake it back up.
Serving Suggestions
I love this alongside grilled lamb or fish, but it also works as a main dish for lunch with some crusty bread. It travels well to potlucks and picnics because it doesn't need to stay hot or cold. Just pack it in a container and go.
- Serve it with pita bread and hummus for a full Mediterranean spread.
- Pair it with grilled shrimp skewers for a light summer dinner.
- Bring it to a barbecue where everyone else is bringing mayonnaise-heavy sides and watch it vanish first.
Pin This salad reminds me that the best food doesn't have to be complicated, it just has to taste like something you actually want to eat. Make it once and I promise you'll keep coming back to it.
Recipe Q&A
- → What type of pasta is used in this salad?
Orzo pasta, a small rice-shaped pasta, is used for its tender texture that complements the beans and vegetables.
- → Can I substitute fresh dill in the salad?
Yes, fresh dill can be swapped with mint or basil for a different herbal note without overpowering the other flavors.
- → How is the lemon vinaigrette prepared?
The vinaigrette combines lemon zest and juice with extra virgin olive oil, red wine vinegar, garlic, oregano, salt, and pepper, whisked until emulsified.
- → Is it better to serve this dish warm or cold?
This salad is best served chilled or at room temperature, allowing the flavors to meld and refresh the palate.
- → Can additional protein be added?
Grilled chicken or shrimp can be added to increase protein content while maintaining the salad's light character.
- → What allergens are present in this dish?
Contains wheat from orzo pasta and dairy if feta cheese is included. Sulfites are present in red wine vinegar and olives.