Description
A vibrant and refreshing lemon orzo salad with fresh vegetables and creamy feta, perfect for summer gatherings and light lunches.
Ingredients
Scale
- 2 cups uncooked orzo
- 1 red bell pepper, chopped
- 1 English cucumber, chopped
- 1/2 red onion, small diced
- 6 ounces feta cheese, crumbled
- 2–3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Juice and zest of 1 lemon (1.5-2 oz juice)
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked pepper
Instructions
- Prepare the orzo as directed on the package until cooked al dente.
- Drain the cooked orzo and rinse it with cold water to cool it down.
- In a large bowl, combine the orzo and all the prepped vegetables, minus the feta. Add the honey at this point.
- Toss everything well, incorporating the ingredients thoroughly. Adjust the salt and pepper to fit your taste.
- Gently fold in the crumbled feta cheese into the salad mixture.
- Chill in the refrigerator until ready to serve. Just before serving, give the salad a final toss and consider adding an extra drizzle of olive oil.
Notes
Tip: Make the salad a few hours ahead to allow flavors to meld. Store leftovers in an airtight container for up to five days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: salad, orzo, feta, lemon, summer, vegetarian, Mediterranean