Greek Orzo Salad with Chia, Pomegranate & Miso-Tahini Dressing
This vibrant Greek orzo salad brings together the best of the Mediterranean table and today’s superfood trends. With juicy cherry tomatoes, crisp cucumber, briny olives, and the sweet pop of pomegranate seeds, it’s a feast for the senses. Chia seeds add a pleasant crunch, while a creamy miso-tahini dressing lends a fusion twist. Serve it as a light lunch, a festive side, or a centerpiece for your next gathering—just as we do in Greece, where salads are meant to be shared and celebrated.Love comforting orzo? Explore my Orzo Cucumber Greek Salad and Greek Lemon Chicken Orzo Bowl, both celebrating the versatility of orzo and the bounty of the Greek kitchen.
Ingredients
For the Salad:
- 1 ½ cups dry orzo pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup Kalamata olives pitted and halved
- ½ cup roasted red peppers sliced
- ½ cup feta cheese crumbled
- ¼ cup red onion thinly sliced
- ½ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- 2 tbsp chia seeds
- ½ cup pomegranate seeds
- 1 cup microgreens optional, for garnish
- Toasted pine nuts or candied walnuts for serving
- Lemon zest for garnish
For the Miso-Tahini Dressing:
- ⅓ cup tahini
- 1 tbsp red miso paste
- 2 tbsp fresh lemon juice
- 2 tbsp water plus more as needed
- 1 tbsp Greek honey optional
- 1 tsp olive oil
- Salt and freshly ground black pepper to taste
Instructions
Cook the Orzo:
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Bring a large pot of salted water to a boil. Add the orzo and cook until just al dente, about 8–10 minutes. Drain and rinse under cold water to stop the cooking and prevent sticking. Toss with a drizzle of olive oil and set aside.
Prepare the Dressing:
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In a small bowl, whisk together the tahini, miso paste, lemon juice, water, honey (if using), and olive oil. Season with salt and pepper. If the dressing is too thick, add more water, a teaspoon at a time, until you reach a creamy, pourable consistency.
Assemble the Salad:
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In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, roasted red peppers, feta, red onion, parsley, dill, chia seeds, and pomegranate seeds. Pour about three-quarters of the dressing over the salad and toss gently to coat.
Garnish and Serve:
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Transfer the salad to a serving platter or bowl. Top with microgreens, if using, and sprinkle with toasted pine nuts or candied walnuts for crunch. Finish with a grating of fresh lemon zest. Drizzle the remaining dressing over the top just before serving.
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Enjoy: Serve chilled or at room temperature. This salad is perfect for sharing and can be made a few hours ahead—just add the microgreens and nuts right before serving for the best texture.
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Notes
Tip: As with many Greek salads, feel free to adjust the herbs or add other seasonal vegetables. The key is to use the freshest ingredients and let them shine.
For more Mediterranean salad inspiration, explore my Orzo Cucumber Greek Salad and Greek Lemon Chicken Orzo Bowl, both celebrating the versatility of orzo and the bounty of the Greek kitchen.
