Mediterranean-Inspired Greek Orzo with Lemon and Feta

This Greek orzo with lemon and feta reminds me of my favorite Greek restaurant in Astoria. They serve the most incredible Greek salads—so lemony, with salty olives, fresh tomatoes, and the creamiest Greek feta with a side of taramosalata with crispy pita bread, yum!

When I’m in the mood for seared salmon, I’ll make my seared salmon with lemon orzo but swap the orzo for this version—or these Greek chicken meatballs.

Why You'll Love It

• This is such a good family dinner idea. I love serving it with a protein like seared salmon, chicken, or grilled veggies.
• Ready in 30-minutes, perfect on busy workdays.

Here's The Equipment You'll Need

• Large Pot: For cooking the orzo.
• Roasting Pan or Baking Sheet: To roast the grape tomatoes.
• Mixing Bowl: For tossing the orzo and other ingredients together.
• Knife and Cutting Board: For chopping fresh herbs, tomatoes, and olives.
• Wooden Spoon or Silicone Spatula: To stir and combine ingredients without scratching cookware.
• Microplane or Zester: For grating fresh lemon zest, optional.

Ingredients

You’ll need simple, fresh ingredients like orzo, lemon, feta, and fresh herbs to bring this vibrant dish to life.

For the Orzo Base:

• Orzo Pasta: Couscous or small pasta shapes work.
• Vegetable or Chicken Stock: Adds flavor when cooking orzo; water can be used in a pinch.
• Roasted Grape Tomatoes: Cherry tomatoes or diced fresh tomatoes work well. Roast for added sweetness.
• Sun-Dried Tomatoes: Packed in olive oil is the best, but you can rehydrate sun-dried tomatoes.
• Kalamata Olives: Swap with green olives or a mix of both for variety.
• Capers: Optional for tangy, briny notes.

For the Dressing & Flavoring:

• Feta Cheese: Use either crumbled or diced blocks of feta. Goat cheese or a dairy-free alternative can work too.
• Lemon Juice: Lime juice if that's all you have on hand.
• Extra Virgin Olive Oil or avocado oil
• Homemade Herb Blend: A mix of fresh oregano, thyme, rosemary, and parsley.

Optional Additions:

• Smoked paprika
• Salt and freshly cracked black pepper to taste

Instructions

Cook the orzo, whisk up a quick lemon-garlic dressing, toss everything together with herbs and feta, and it’s ready to serve in just 30 minutes!

1. Roast the tomatoes: Preheat the oven to 400°F (200°C). Toss grape tomatoes with a drizzle of olive oil, salt, and pepper. Roast for 15-20 minutes until caramelized.
2. Cook the orzo: In a large pot, bring the vegetable or chicken stock to a boil. Add the orzo and cook until tender, stirring occasionally to ensure it absorbs most of the liquid, about 8-10 minutes. Remove from heat and fluff gently.
3. Prepare the herb blend: Chop the oregano, thyme, rosemary, and parsley finely, and set aside.
4. Combine ingredients: Add the roasted tomatoes, sun-dried tomatoes, olives, and capers to the orzo. Toss gently to combine.
5. Dress the orzo: Drizzle the olive oil and lemon juice over the mixture. Sprinkle with the fresh herb blend and season with salt, pepper, and smoked paprika (if using). Toss to coat evenly.
6. Add the feta: Gently fold in the feta cheese cubes or crumbles.
7. Serve: Transfer the orzo to a serving dish. Serve warm, room temperature, or chilled.

Storage Tips

If you have leftovers, store them in a glass airtight container in the fridge for up to 3 days. Add fresh lemon juice and a pinch of olive oil, and then toss it a bit before serving.

Leave a Comment

If you try this Greek orzo, let me know how it turned out! Drop a comment—I’d love to hear about it!

Olga

Greek Orzo

5 from 1 vote

Greek Orzo is a simple dish inspired by a meal at my favorite Greek spot in NYC. Tossed with a zesty lemon-garlic dressing, fresh herbs, and creamy feta

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: Greek

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Orzo Base:

• 1.5 cups orzo
• 3 cups vegetable or chicken stock
• 1 cup grape tomatoes roasted
• ¼ cup sun-dried tomatoes chopped
• ¼ cup kalamata olives sliced
• 2 tbsp capers rinsed (optional)

For the Dressing & Flavoring:

• 5 oz block of feta cheese diced or crumbled
• 3 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp fresh oregano chopped
• 1 tsp fresh thyme chopped
• 1 tsp fresh rosemary chopped
• 1 tsp fresh parsley chopped
• Salt and pepper to taste
• ½ tsp smoked paprika optional

Equipment

• 1 Large Post or Deep Pan
• 1 Roasting Baking Sheet
• 1 Mixing Bowl
• 1 Knife and Cutting Board
• 1 Wooden Spoon or Silicone Spatula
• 1 Microplane or Zester

Method

 

1. Preheat the oven to 400°F (200°C). Toss grape tomatoes with olive oil, salt, and pepper. Roast for 15-20 minutes.
2. In a pot, bring 3 cups of vegetable or chicken stock to a boil. Add 1.5 cups orzo and cook for 8-10 minutes. Drain any excess liquid.
3. Transfer the orzo to a large bowl. Add roasted tomatoes, ¼ cup sun-dried tomatoes, ¼ cup kalamata olives, and 2 tbsp capers.
4. Drizzle 3 tbsp olive oil and 3 tbsp lemon juice over the mixture. Add 1 tsp each of chopped oregano, thyme, rosemary, and parsley. Season with salt, pepper, and ½ tsp smoked paprika (if using). Toss well.
5. Gently fold in 5 oz feta cheese, diced or crumbled.
6. Serve immediately or chill for later.

Nutrition

Calories: 420kcalCarbohydrates: 41gProtein: 15gFat: 23.7gFiber: 3.9g

Notes

Tips

1. Use high-quality ingredients: A good olive oil and fresh lemon juice make a big difference.
2. Keep it fresh: Add the herbs and feta right before serving for the best flavor and texture.
3. Make it your own: Throw in roasted veggies, grilled shrimp, or whatever you have on hand to switch it up.

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Let us know how it was!