Pin it One summer afternoon, I was standing in my kitchen with an armful of farmers market produce, utterly unsure what to do with it all. A friend texted asking if I wanted to bring something to a beach picnic, and I suddenly remembered a salad my neighbor had made the week before—bright, garlicky, alive with lemon and fresh herbs. I decided to recreate it from memory, grabbing orzo, chickpeas, and whatever green things I had. That first batch taught me that the simplest salads are often the ones that travel best and taste even better the next day.
I made this for a potluck once where I arrived embarrassingly early, and the host just kept bringing people into the kitchen to taste it straight from the bowl. There's something about the combination of tender pasta, the slight resistance of the chickpeas, and that hit of fresh dill that makes people keep reaching back for more. By the end of the night, there was barely a trace left, and someone asked for the recipe before I'd even finished eating my own plate.
Ingredients
- Dry orzo pasta (1 cup): This small rice-shaped pasta is perfect here because it stays tender without getting mushy, and each piece gets coated with the vinaigrette.
- Chickpeas (1 can, drained and rinsed): Rinsing them well removes the canning liquid and prevents the salad from getting gummy.
- Cherry tomatoes (1 cup, halved): Their sweetness balances the tartness of the lemon, so taste yours first if they seem particularly mild.
- Cucumber (1 small, diced): English cucumbers have fewer seeds and stay crunchier longer than regular ones, worth seeking out if you're making this ahead.
- Scallions (4, thinly sliced): Both the white and green parts matter here; the whites add a subtle bite while the greens bring color and freshness.
- Fresh dill (½ cup, chopped): This is the backbone of the whole dish, so don't skip it or substitute it with dried dill, which tastes like sadness in comparison.
- Fresh parsley (¼ cup, chopped): A quieter flavor that rounds out the dill without competing with it.
- Lemon (1, zested and juiced): Zest it before you juice it, and use a microplane for the finest texture; the zest is where all the brightness lives.
- Extra virgin olive oil (3 tbsp): This isn't the place to go cheap; a good oil matters when there are so few ingredients competing for attention.
- Red wine vinegar (1 tbsp): It adds a subtle depth that white vinegar can't touch.
- Garlic (1 clove, minced): Mince it fine and let it sit in the vinaigrette for a few minutes before adding to the salad; this mellows it slightly.
- Dried oregano (½ tsp): Mediterranean salads need this whisper of oregano to feel complete.
- Sea salt and black pepper (½ tsp and ¼ tsp): Taste as you go; you'll likely add more once everything's mixed.
- Feta cheese (½ cup, optional but recommended): Crumble it roughly and add it at the very end so the pieces stay distinct rather than disappearing into the dressing.
- Kalamata olives (¼ cup, pitted and sliced): Their briny funk transforms this from refreshing to unforgettable.
Instructions
- Bring the water to a rolling boil:
- A large pot with well-salted water is your foundation here. The pasta will absorb the salt and flavor itself from the inside out.
- Cook the orzo until it's just tender:
- Set a timer and taste a grain a minute before the package says it's done. You want it soft enough to bite through easily but still holding its shape.
- Cool the cooked pasta completely:
- Rinsing under cold water stops it from cooking further and prevents it from clumping together. Spread it on a plate for a minute if you're in a hurry.
- Combine everything in a large bowl:
- Gently fold the vegetables, herbs, and chickpeas together with the cooled orzo. This is where the salad starts to look abundant.
- Whisk the vinaigrette until it emulsifies:
- The lemon juice and oil will come together into something silky and cohesive. A jar with a tight lid works perfectly for this if you'd rather shake it than whisk.
- Dress the salad and let it rest:
- Pour the vinaigrette over everything and toss gently. If you're eating it right away, go ahead; if you have time, let it sit for 15 minutes so the flavors can find each other.
- Fold in the cheese and olives at the last moment:
- This prevents them from breaking down or getting lost in the liquid. The feta will soften slightly but stay distinct.
- Taste and adjust:
- Salt and pepper are your last chance to make this sing. Add more lemon juice if it feels flat, more olive oil if it feels dry.
Pin it I've served this at every kind of gathering since that first potluck, and it's taught me something quiet about cooking: sometimes the most memorable dishes aren't the ones with fancy techniques or expensive ingredients, but the ones that show up warm and honest, asking for nothing but to be eaten. This salad does that.
Why This Works as a Picnic Salad
The combination of starch and protein means it actually sustains you, unlike some salads that disappear the moment you finish eating them. The vinaigrette doesn't contain any dairy beyond the optional feta, so it won't spoil sitting in the heat for a few hours. And perhaps most importantly, it tastes good whether it's ice-cold straight from the fridge or has gently warmed up by mid-afternoon; it meets you wherever you are.
Building Flavor Layers
The reason this salad tastes so much better the next day isn't magic, it's chemistry. The orzo slowly drinks in the vinaigrette, the garlic mellows and spreads throughout the bowl, and the herbs release their oils in the moisture. If you're serving it right away, let it sit even just 20 minutes before plating; your patience will be rewarded with something more cohesive and flavorful than if you rushed it.
Making It Your Own
This salad is a template waiting for your touches. Swap the dill for mint if you love brightness or basil if you want something earthier. Add grilled shrimp or leftover chicken if you need more protein. Some people I know add crumbled walnuts for crunch, others throw in raw artichoke hearts. The core—the orzo, the lemon dressing, the fresh herbs—stays steady while everything else bends to what your kitchen holds and what you're hungry for.
- Red onion can replace some of the scallions if you want a sharper bite that lasts longer without wilting.
- A pinch of red pepper flakes at the very end adds a tiny whisper of heat that makes everything else taste more vivid.
- If you find yourself without fresh dill, mint is your closest friend; basil works too, but use less of it since its flavor is louder.
Pin it This is the kind of salad that doesn't ask for much, but gives back generously. Make it once and you'll find yourself reaching for it all season long.
Recipe Q&A
- → How do I cook orzo for this salad?
Boil salted water and cook orzo until just al dente, then drain and rinse with cold water to cool before mixing.
- → Can I substitute fresh dill with other herbs?
Yes, fresh mint or basil work well as alternatives, offering different aromatic notes.
- → Is it better to serve this salad chilled or at room temperature?
Both options work; chilling helps meld flavors, while room temperature brings out herb freshness.
- → What ingredients add extra protein to the dish?
Grilled chicken or shrimp are great additions to boost protein content.
- → How should I store leftover salad?
Keep it in an airtight container in the refrigerator and consume within 24 hours for best taste.