Save to Pinterest If you love whimsical, crowd-pleasing party dishes, this Cherry Martini Cranberry Orzo Salad is the ultimate showstopper. Inspired by the playful flavors of a cherry martini, this salad is bursting with juicy cranberries, aromatic fresh herbs, and the gentle tang of feta, all presented in an eye-catching “cake” form that sparks conversation and a little laughter. Perfect for celebrations, brunches, or anytime you want to serve something fun and fresh.
I first made this for a friend’s baby shower and everyone was reaching for seconds while giggling about the “cake salad” idea. This dish has become my go-to whenever I want a salad to be the life of the party.
Ingredients
- Orzo pasta: gives the salad a tender bite and holds the other flavors so well Choose an Italian brand or a bronze-cut variety for best texture
- Dried cranberries: offer tanginess and chewy sweetness Look for plump cranberries without added sugar if possible
- Pitted cherries: add bursts of juiciness Fresh are ideal but frozen and thawed work well
- Fresh mint: makes every bite feel extra bright and cooling Choose leaves with a strong fragrance and vibrant color
- Fresh parsley: adds clean herbal flavor and balances the sweetness
- Red onion: for crispness and a mild savory kick Opt for firm onions with bright purple skins
- Feta cheese: brings creamy tang Try to use a block of feta and crumble it yourself for the best flavor
- Lemon zest: to give a subtle, sunny citrus aroma Always zest right before using for max freshness
- Extra-virgin olive oil: for rich mouthfeel and flavor Use the best you can comfortably afford
- Cherry juice: for a hint of signature cocktail flavor Tart cherry works well here
- Cranberry juice: adds a bit more tang and brings out the salad’s color
- Red wine vinegar: for lively acidity and to tie the flavors together Go for a smooth, aged variety if possible
- Honey: rounds out the tartness and smooths the edges Try local honey if you have it
- Fine sea salt: for clean seasoning that disappears into the dressing
- Freshly ground black pepper: brings gentle heat and depth
- Whipped cream cheese or plain Greek yogurt: as the playful “frosting” of the silly cake Whipped spreads easily and holds its fluff
- Maraschino cherry syrup (optional): for an extra pink shimmer
- Maraschino cherries, mint leaves, and extra cranberries: for a final fun garnish
Instructions
- Cook the Orzo:
- Bring a generously salted pot of water just to a rolling boil. Add orzo and stir well so the grains do not stick. Let it cook about 8 to 10 minutes. Taste one at 8 minutes and stop cooking when it is just tender but not mushy. Drain well and rinse under cold water until the orzo is cool and no longer steaming. This stops the cooking and keeps the grains separate.
- Prepare the Salad Mixture:
- In a large mixing bowl, combine the cooled orzo with dried cranberries and pitted cherry halves. Add chopped mint and parsley. Scatter in the red onion, feta crumbles, and lemon zest. Toss very gently with a spoon or clean hands to avoid breaking up the pasta or feta.
- Make the Dressing:
- In a small bowl or a jar with a tight lid, add olive oil, cherry juice, cranberry juice, red wine vinegar, honey, sea salt, and ground pepper. Whisk vigorously or shake well until the dressing looks glossy and thick. Taste for balance. It should be tangy but not sour and have a kiss of sweetness.
- Toss and Combine:
- Pour the dressing all over the orzo mixture. Start with about three quarters and toss very gently and thoroughly. Taste and add more dressing or salt if you think it needs it. The salad should look glistening and juicy but not watery.
- Shape the Cake:
- Line a small round cake mold or bowl with a smooth sheet of plastic wrap, leaving extra hanging over the edges. Spoon the salad in firmly and press down with the back of a spoon so the mixture is packed and even. Cover and chill in the fridge for about 15 minutes so it keeps its shape.
- Unmold and Frost:
- Invert the salad mold onto a serving plate. Gently lift off the bowl and carefully peel away the plastic wrap. Using an offset spatula or back of a spoon, spread whipped cream cheese or thick yogurt over the outside as if you are frosting a cake. Drizzle maraschino syrup over the top for extra festiveness if using.
- Garnish and Decorate:
- Take a handful of maraschino cherries, fresh mint leaves, and extra cranberries. Arrange them playfully across the top and sides of the salad “cake”. Let your imagination go wild and pile on as much as you wish.
- Serve and Enjoy:
- Keep the salad chilled until ready to serve. Slice into wedges or spoon-sized portions for guests and watch the smiles spread.
Save to Pinterest My favorite part of this salad is how the cherries and mint together feel like a cherry cocktail in every bite As a kid I always loved foods that looked like something else and this whimsical cake presentation lets me play with that all over again
Storage Tips
Keep leftovers tightly covered in the refrigerator for up to two days The salad may soften slightly but will still taste wonderful. If you have extra “frosting” store it separately and smear it on just before serving again. Avoid freezing as herbs and feta will lose their texture when thawed.
Ingredient Substitutions
You can swap the orzo for small pasta shapes like couscous or pearl barley if needed. For dairy free guests use a vegan feta and plant based cream cheese or coconut yogurt. Chopped dried apricots or golden raisins make a great stand in for cranberries if you are out.
Serving Suggestions
Serve this on a cake stand with a few cocktail picks on top for the full martini inspiration. It pairs beautifully with sparkling water or even a real cherry martini for adults. Serve slices alongside grilled vegetables or crisp falafel for a full vegetarian meal.
Cultural and Seasonal Context
This salad borrows color and liveliness from both Middle Eastern pilafs and party punch tables I love making it for early spring gatherings and showers since it feels bright and special in the middle of cold months but is just as good for summer picnics
Seasonal Adaptations
You can make it year round by mixing fresh pitted cherries in summer with frozen for cooler months. Go extra bright in winter by tossing in a bit of orange zest along with the lemon. Try chopped basil in place of mint during late summer for a different twist.
Save to Pinterest This salad is sure to bring a smile to your table and a touch of playful elegance to any gathering. Enjoy every vibrant, sweet-tangy bite!
Common Recipe Questions
- → Can I use fresh cherries instead of frozen?
Yes, both fresh and thawed frozen cherries work well for this salad. Just ensure they are pitted and halved.
- → How can I make this dish vegan?
Replace feta with a plant-based alternative and use non-dairy cream cheese or yogurt for the frosting.
- → What can I use if I don't have a cake mold?
A small round bowl lined with plastic wrap works perfectly as a substitute for a cake mold.
- → How far in advance can I prepare the orzo salad?
You can prepare the orzo salad and refrigerate a day ahead. Assemble and decorate just before serving.
- → Is this salad suitable for gluten-free diets?
Traditional orzo contains gluten, but gluten-free orzo or small pasta shapes can be used as substitutes.