Description
This refreshing Lemon Orzo Salad with Feta is a vibrant, Mediterranean-inspired dish combining tender orzo pasta with crisp vegetables, tangy feta cheese, and a zesty lemon dressing. Perfect as a light lunch or a side dish, it’s ready in just 25 minutes and loaded with fresh flavors and herbs.
Ingredients
Salad
- 1 1/2 cups uncooked orzo
- 1 red bell pepper, chopped
- 1 small English cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, chopped
- ½ cup feta cheese, crumbled
- ½ cup fresh basil and dill, chopped
Dressing
- ¼ cup olive oil (preferably extra virgin)
- 1 large lemon, zest and juice
- 1 garlic clove, minced
- 1 tablespoon honey or maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
Instructions
- Cook the Orzo: Boil the orzo according to the package instructions until tender. Drain and rinse it under cold water to stop the cooking process and cool the pasta. Transfer to a large salad bowl.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon zest and juice, minced garlic, honey or maple syrup, Dijon mustard, sea salt, black pepper, and optional red chili flakes until well combined and emulsified.
- Assemble the Salad: Add the chopped cucumber, red bell pepper, halved cherry tomatoes, chopped red onion, crumbled feta cheese, and chopped fresh basil and dill to the bowl with the cooled orzo.
- Toss with Dressing: Pour the prepared lemon dressing over the salad and gently toss everything together to evenly coat all ingredients.
- Serve: Garnish the salad with extra basil and crumbled feta cheese on top before serving. Enjoy this bright and flavorful salad chilled or at room temperature.
Notes
- You can substitute fresh herbs with other favorites like parsley or mint for a different flavor profile.
- For a vegan option, omit feta cheese or use a plant-based cheese alternative.
- If you prefer a spicier kick, increase the red chili flakes to taste.
- Make ahead: This salad keeps well refrigerated for up to 2 days and tastes even better after marinating in the dressing.
- Use whole wheat orzo for added fiber and nutrients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
