Salad With Orzo and Feta

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I’ve made this leafy feta orzo salad recipe at least 4 times in the last two weeks! It’s a bright and tasty summer salad with crisp romaine lettuce, creamy avocado, and crumbly feta, bulked up with tender orzo pasta.

I love summer-inspired recipes like this feta orzo salad and my easy Mediterranean salad. Just give everything a toss in a tangy lemon dressing and dig in!

Salad greens tossed with orzo, tomatoes, avocado, and feta cheese. There are two wooden salad servers placed inside the bowl.


This bright and fresh green salad with orzo and feta is like a peek into my food-brain. It’s part pasta salad, part leafy salad, and it’s how I eat every day: avocados, feta cheese, and then a variety of everything else. I layered in some crisp lettuce, tender orzo (which, despite its rice-looking shape, is 100% pasta), and ripe grape tomatoes, and bam! The family cleaned out the salad bowl in one sitting.

Why I Love This Easy Salad With Orzo and Feta

  • Fresh ingredients. This salad combines the best of summer’s ingredients into one bowlful. It’s super fresh and flavorful, especially when I make it after a trip to the farmer’s market.
  • Satisfying. I love the way that orzo pasta and avocado bulk up this salad. It’s a great meatless meal, or you can bulk it up with add-ons like protein, crispy chickpeas, chickpea patties, etc. I share some ideas further on.
  • Quick. Chop the rest of your ingredients while the orzo boils on the stove. By the time the pasta is cooked, all that’s left to do is put it all together with the zesty lemon dressing.
Ingredients for salad with orzo and feta with text labels overlaying each ingredient.

Salad Ingredients

I could very well live on avocados alone, but they’re even better in a salad! With their delicious flavor and creamy texture, avocados might be nature’s best product, ever. Lucky for me, my kids also love ‘em. I’ve been adding avocados to hummus, sandwiches, and many, many salads, including this one with feta and orzo. 

You’ll find some quick ingredient notes here. Scroll down to the recipe card for a printable list with the full recipe details.

  • Lettuce – I love the crispness of chopped romaine, but you can use any lettuce you’d like. Green leaf, iceberg lettuce, mesclun, arugula, or any combination of leaves would taste great. You can even make a spinach and orzo salad with darker greens.
  • Orzo – You’ll need to cook the orzo for this salad according to the directions on the package. I usually aim for al dente, so tender but still a bit firm in the middle.
  • Avocado – Choose a ripe, dark avocado that’s firm (not hard) to the touch. My favorites are Hass avocados when they’re in season. 
  • Tomatoes – Grape or cherry tomatoes are bursting with sweetness this time of the year, so that’s what I use. Feel free to chop up any ripe tomatoes, including larger varieties like Roma or heirloom.
  • Feta Cheese – Cubed or crumbled into small pieces. Good substitutes are goat cheese or shaved parmesan.

What Is Orzo? 

Without fail, every time I make this salad or another orzo salad for a party or potluck, someone always questions if it’s rice! Orzo is a small pasta that’s shaped a lot like large rice grains. It even makes a good stand-in for rice in dishes like soups and pilafs. You’ll find it in the pasta aisle alongside the other pasta shapes.

Overhead view of sliced avocado, tomatoes, feta cheese, and orzo pasta arranged in a large bowl next to a mason jar of dressing with a whisk.

How to Make Feta Orzo Salad

Assembling this crunchy salad with orzo is easier than a walk in the park. It’s a stroll to the fridge and back, basically. In a bowl, layer the chopped romaine lettuce with cooked and cooled orzo, avocado, and tomatoes. Crumble over the feta. Next, all you need to do is whisk up the dressing ingredients, pour that over the salad, and toss!

Salad greens with orzo and feta in a large bowl, with two wooden salad servers.

Easy Lemon Dressing

I’ve tried a few delicious dressings for this feta orzo salad, but I always come back to this simple but punchy lemon and olive oil combo, which is also a favorite in my bulgur salad. Take out a bowl and a whisk, or do it my way and combine everything in a mason jar with a tight-fitting lid. 

The dressing starts with olive oil, lemon juice, salt, and pepper, and you can add any fresh or dried herbs you’d like. I use dried thyme, but basil, oregano, cilantro, or an Italian seasoning blend also works great here. Once your dressing ingredients are in, whisk or shake them well to emulsify. You’re ready to drizzle!

Green salad with orzo pasta, cherry tomatoes, avocado slices, and feta cheese, all served in a large bowl.

More Add-In Ideas

If you’d like to play around with different dressings, try my creamy avocado lime ranch dressing or this zesty Italian dressing. This salad also tastes amazing with the Dijon vinaigrette from my copycat La Scala chopped salad.

I love changing up the ingredients in this recipe, too. Instead of feta, I’ll use goat cheese or gorgonzola. In place of romaine, I’ll use baby spinach or kale. When avocado is out of season, it’s butternut squash to the rescue. Feel free to try more add-ins like thinly sliced onions, olives, walnuts for crunch, apple slices or dried fruit for sweetness, like this orzo salad with cranberries.

Serving Suggestions

This fresh and light salad with orzo and feta is one of my favorite summer lunches. I’ll top it with leftover chicken breast or crispy falafel for a filling meal with a glass of Pinot Grigio by the pool. On any other occasion, this salad is an easy side dish to bring out at barbecues and potlucks.

It goes great with grilling recipes like steak kebabs or grilled zucchini. Or, I’ll serve it with burgers as a casual dinner with the fam. My suggestion to you is to make a big bowl of it, grab a few forks, and go at it like we did!

Close-up image of chopped salad greens, sliced cherry tomatoes, cubes of feta cheese, and slices of avocado.

How Long Do Leftovers Last in the Fridge?

Since the romaine leaves will start to wilt after a while, this salad with orzo is best when it’s eaten right away. If you need to store any extras, refrigerate the salad airtight and enjoy it within a day or two.

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5 from 1 vote

Salad With Orzo and Feta

This feta orzo salad recipe is a bright and tasty summer salad! With crisp romaine lettuce, creamy avocado, crumbly feta, and tender orzo pasta tossed in a tangy lemon dressing.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings


  • 3 to 4 cups chopped romaine lettuce
  • ½ cup orzo, cooked
  • 2 avocados, peeled, pitted, sliced
  • 1 cup halved grape tomatoes
  • 1 cup cubed feta cheese
  • ¼ cup extra virgin olive oil
  • juice of 1 small lemon
  • salt and freshly ground black pepper, to taste
  • 1 to 2 teaspoons dried herbs, use your favorite, I use dried thyme
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  • Assemble the salad. Arrange the lettuce on a salad plate. Spoon the cooked and cooled orzo over the lettuce and layer over the avocado, tomatoes, and feta cheese.
  • Make the dressing. In a mixing bowl, whisk together olive oil, lemon juice, salt, pepper, and dried thyme.
  • Toss. Pour the dressing over the salad, toss, and serve.


Calories: 288kcal | Carbohydrates: 17g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 287mg | Potassium: 461mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1630IU | Vitamin C: 10.6mg | Calcium: 144mg | Iron: 1.1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Elizabeth Ericson says:

    OMG, this looks amazing, love all the ingredients! Has anyone tried adding Kalamata Olives to it – I think that would be amazing too 😀

  2. Amy says:

    I used sesame oil due to the fact that I realized after cooking the orzo I was out of olive oil. I also used the rest of my fresh cilantro instead of thyme. Sooo yummy! Can’t wait to try the original recipe. Thanks!

  3. Abigail says:

    When adding the Orzo… Do you measure out 1/2 cup dried orzo and then cook it? OR do you cook the Orzo and use only 1/2 cup prepared Orzo? Thanks!

    1. Katerina Petrovska says:

      Hi, Abigail! You want to use 1/2-cup cooked orzo. However, it’s totally up to you and you can customize this salad however you want… you can use more than 1/2-cup or less, but I would keep it around 1 cup at the most so that the orzo doesn’t take over the entire salad. Let me know how it goes! Thank you!!

  4. Shannon Morgan says:

    Thanks for a great salad. I loved, loved, loved it. Will be making it again very soon for guests.

    1. Katerina Petrovska says:

      Awesome! I am so happy to hear that! Glad you enjoyed it!!

  5. Norma | Allspice and Nutmeg says:

    Looks so good! I wouldn’t get tired of this salad.

    1. Katerina Petrovska says:

      Thanks SO much!! 🙂

  6. Laura Dembowski says:

    I make salads like this all the time with quinoa. And yes! I LOVE avocados! I have been eating them almost every day in one way or another.

  7. Kim Beaulieu says:

    Love, love, love, I have a package of orzo just waiting to be made into this.

  8. Nami | Just One Cookbook says:

    I saw this salad earlier and I’m looking forward to give it a go! We always have avocado in my house and this sounds perfect!