Dinner

Greek Lemon Orzo Salad (Risoni) Recipe

Name: Greek Lemon Orzo Salad (Risoni) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1 cup / 200 g risoni / orzo pasta; 350 g / 12 oz cherry tomatoes, halved (or 2 large tomatoes); 2 Lebanese / Persian cucumbers, diced; 1/4 – 1/2 red onion, cut into wedges and sliced thinly; 1 green capsicum/bell pepper, cut into 3 cm / 2.25″ strips; 150 g / 5 oz whole black olives, pitted (adjust quantity to taste); 150 g / 5 oz firm feta, cut into 1/2 cm / 1/2″ cubes; 1 1/2 tsp dried oregano; 2 tsp lemon zest; 3 tbsp lemon juice; 5 tbsp olive oil; 1 tsp Dijon mustard (or other mild mustard); 1 garlic clove, minced; 1 tsp sugar; 1/2 tsp salt; Black pepper, to taste

ByThomas Greene February 13, 2026February 13, 2026

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Introduction

Greek Lemon Orzo Salad, also known as Risoni, is a bright and refreshing dish that’s perfect for warm days or as a vibrant side. Combining tangy lemon, crisp vegetables, and creamy feta, this salad offers a delightful balance of flavors and textures.

A large white oval plate shows a fresh salad with five distinct sections. At the top left is a light beige layer of cooked orzo pasta. Next to this on the right is a bright red layer of halved cherry tomatoes mixed with small white cubes of feta cheese. On the bottom right is a bigger group of white feta cheese cubes. Below the orzo and to the left of the feta is a fresh green layer of chopped cucumbers mixed with some halved dark purple olives and thin slices of purple-red onion scattered all around. A woman's hand is holding a fork and spoon placed on the plate’s left edge. In the background is a white marbled surface with half a lemon and a small glass jar of yellow dressing. A light green cloth partially surrounds the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (200 g) risoni/orzo pasta
350 g (12 oz) cherry tomatoes, halved (or 2 large tomatoes)
2 Lebanese/Persian cucumbers, diced
150 g (5 oz) firm feta, cut into 1/2 cm (1/2″) cubes
1/4 – 1/2 red onion, cut into wedges and sliced thinly
1 green capsicum/bell pepper, cut into 3 cm (2.25″) strips
150 g (5 oz) whole black olives, pitted (adjust quantity to taste)
1 1/2 tsp dried oregano
2 tsp lemon zest
3 tbsp lemon juice
5 tbsp olive oil
1 tsp Dijon mustard (or other mild mustard)
1 garlic clove, minced
1 tsp sugar
1/2 tsp salt
Black pepper, to taste

Instructions

Step 1: Place the lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, sugar, salt, black pepper, and dried oregano into a jar. Shake well to combine and set aside for at least 10 minutes to let the flavors meld.
Step 2: Cook the orzo pasta according to the package directions. Once cooked, drain and rinse under cold water to stop the cooking process, then drain well.
Step 3: In a large bowl, combine the cooked orzo, cherry tomatoes, diced cucumbers, feta cubes, sliced red onion, green bell pepper strips, and black olives.
Step 4: Drizzle the prepared dressing over the salad and gently toss to coat all ingredients evenly. Serve immediately or chilled.

Tips & Variations

For added crunch, sprinkle toasted pine nuts or walnuts on top before serving.
Swap the black olives for kalamata olives for a more traditional Greek flavor.
If you prefer, add fresh herbs like chopped parsley or mint to brighten the salad further.
Use gluten-free orzo for a gluten-free version.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors deepen after sitting, but the salad is best enjoyed fresh when the vegetables remain crisp. If the feta or dressing thickens in the fridge, give it a gentle stir before serving. Avoid freezing to maintain texture and flavor.

How to Serve

A white bowl shows a colorful dish with several layers arranged neatly. At the bottom is a bed of light beige orzo rice with a soft, small grain look at the right side. Next to it on the right top side are three slices of grilled chicken breast, slightly browned with grill marks and a firm texture. On the left side, there is a mix of bright red halved cherry tomatoes, small chunks of white feta cheese, thin purple onion slices, green cucumber pieces with a fresh look, and several dark purple olives with a shiny surface. A metal fork lies on the edge of the bowl to the right. The bowl is placed on a white marbled surface with a piece of white cloth and a glass jar next to it containing light yellow salad dressing, and a lemon wedge rests nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Keep it refrigerated and toss gently before serving. However, it’s best consumed within 1-2 days for optimal freshness.

What can I use instead of feta cheese?

If you don’t like or have feta, try using goat cheese or paneer cubes. For a dairy-free option, omit the cheese or add avocado for creaminess.

Thomas Greene