Pin this There's something about a bowl of tomato feta orzo that stops a busy afternoon dead in its tracks. I first made this on a whim one summer when my fridge held nothing but cherry tomatoes, half a block of feta, and some herbs I'd been meaning to use. The result was so bright and alive that I've been making it ever since—sometimes for weeknight dinners, sometimes for potlucks where it mysteriously disappears faster than anything else on the table.
I remember bringing this to a beach picnic where everyone showed up with heavy casseroles and complicated sides. Someone grabbed my container and came back three times. That's when I realized this wasn't just a side dish—it was the kind of thing people actually want to eat, especially when the weather's warm and nobody wants anything heavy.
Ingredients
- Orzo: Use 250 g (1 1/4 cups)—this small pasta absorbs the dressing beautifully without getting heavy like regular pasta would.
- Cherry tomatoes: 300 g (2 cups) halved—the smaller size means they stay tender and sweet rather than getting mealy.
- Red onion: 1 small, finely diced—this adds a sharp note that keeps everything from tasting too soft and one-note.
- Feta cheese: 150 g (1 cup) crumbled—buy a block and crumble it yourself; it stays fresher and tastes noticeably better than pre-crumbled.
- Fresh basil: 3 tbsp chopped—add this just before serving if you can; it loses its brightness when it sits in the dressing too long.
- Fresh parsley: 2 tbsp chopped—parsley is quieter than basil but keeps the herb flavor from tasting one-dimensional.
- Extra-virgin olive oil: 3 tbsp—this is the backbone of the dressing, so don't skimp on quality here.
- Red wine vinegar: 1 tbsp—the acidity is what makes the whole thing sing instead of feeling heavy.
- Garlic clove: 1 minced—raw garlic will punch through as the dish sits, so use just enough to flavor without overpowering.
- Dried oregano: 1/2 tsp—dried oregano has a concentrated flavor that works better here than fresh would.
- Salt and black pepper: To taste—taste as you go; you'll need more salt than you expect.
Instructions
- Cook the orzo until just tender:
- Bring a large pot of salted water to a rolling boil, then add the orzo and cook according to package directions until it's al dente—you want a slight resistance when you bite it, not mushy. The moment it's done, drain it and rinse under cold water until it stops steaming, which stops the cooking and keeps each piece separate.
- Build the dressing while the pasta cools:
- In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, and a generous pinch of salt and pepper. The dressing should smell sharp and inviting; you're tasting as you go, so adjust if it feels one-dimensional.
- Combine everything with intention:
- Add the cooled orzo, halved tomatoes, diced red onion, crumbled feta, chopped basil, and parsley to the bowl with the dressing. Toss gently—you want to coat everything evenly without crushing the tomatoes or pulverizing the feta.
- Taste and adjust before serving:
- This is the moment that matters: take a spoon, get a little bit of everything, and taste. Season with more salt, vinegar, or oil depending on what it needs. What tastes right to you is what matters.
- Decide when to serve:
- You can eat this immediately while the orzo is still warm and the basil is at its brightest, or refrigerate it for up to 4 hours to let the flavors meld into something more cohesive. Both are delicious in different ways.
Pin this I made this for my neighbor once when she'd just moved in, and we ended up sitting on her front step in the evening, eating straight from the bowl with forks, talking about nothing in particular. That's when food stops being about nutrition or showing off—it becomes about sitting with someone and feeling like you've done something good.
When to Make This
This dish thrives in warm weather but works year-round depending on what you need. Summer is obvious—it's light and refreshing alongside grilled fish or chicken. But in cooler months, I've warmed it gently in a pan and served it as a comforting side, and it transforms into something entirely different. The flexibility is part of what makes it stay in rotation.
How to Make It Your Own
The Mediterranean base is strong enough to take variations without losing itself. Some people add sliced Kalamata olives for a briny depth, others throw in roasted red peppers for sweetness. I've made it with whole wheat orzo for added fiber when I'm trying to keep things interesting, and it works beautifully. The point is that this recipe is a foundation, not a rulebook.
Storage and Serving Suggestions
This is one of those dishes that actually improves as it sits—the flavors have time to find each other, and the orzo absorbs just enough dressing to taste complete. It keeps refrigerated for up to 4 hours, which makes it perfect for picnics, potlucks, or meal planning. Before serving, give it a gentle stir and taste again—you might need a splash more olive oil or vinegar.
- If you're taking it somewhere, pack the fresh basil separately and scatter it over the top just before eating to keep it bright and fragrant.
- For dairy-free, swap the feta for a vegan alternative or simply omit it—the dish holds its own with the other flavors.
- Gluten-free orzo works perfectly if that's what you need; the cooking time might shift slightly, so check the package instructions.
Pin this This recipe has become my quiet favorite—the kind of thing I make when I want to feel like I've fed people something real and good without exhausting myself in the process. It's the kind of dish that reminds you why cooking matters.
Frequently Asked Recipe Questions
- → How do I cook the orzo for this dish?
Boil orzo in salted water until al dente, then drain and rinse with cold water to cool it down before mixing.
- → Can I substitute the feta cheese?
Yes, alternatives like goat cheese or a vegan cheese can be used depending on dietary preferences.
- → What herbs complement this dish best?
Fresh basil and parsley add bright, aromatic flavors that complement the tomatoes and feta beautifully.
- → How long can it be stored?
Refrigerate for up to 4 hours to allow flavors to blend; longer storage may affect freshness.
- → Are there suggested additions for extra flavor?
Try adding sliced Kalamata olives or roasted red peppers for an additional Mediterranean touch.