Easy Lemon Orzo Salad with Feta for a Quick Summer Meal
A refreshing, quick, and flavorful salad is always a crowd-pleaser, and the Easy Lemon Orzo Salad with Feta is no exception. This Mediterranean-inspired dish brings together zesty lemon, creamy feta cheese, and crunchy vegetables, creating a perfect harmony of textures and flavors. Whether you’re looking for a light lunch, a side dish for a barbecue, or something to take to a potluck, this salad fits the bill. The best part? It’s easy to make and requires minimal prep.
Ingredients
For the Salad:
- 2 cups orzo pasta (uncooked)
- 1 medium English cucumber, chopped
- 1 red bell pepper , chopped
- ½ small red onion, finely diced
- 6 oz feta cheese, crumbled
- 2-3 garlic cloves, minced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- Juice and zest of 1 lemon (1.5-2 oz juice)
- ½ cup extra virgin olive oil
- 1 tbsp honey (optional)
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to the package instructions until al dente (about 7-9 minutes). Drain the orzo and rinse it under cold water to stop the cooking process.
- Prepare the Vegetables and Herbs: While the orzo cooks, chop the cucumber, red bell pepper, and red onion. Finely chop the fresh parsley and basil. Zest and juice the lemon.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, minced garlic, sea salt, and pepper. Taste and adjust the seasoning if necessary.
- Assemble the Salad: In a large mixing bowl, combine the cooked orzo, chopped veggies, fresh herbs, and crumbled feta cheese.
- Toss and Serve: Pour the dressing over the salad and toss gently to combine. If desired, add an extra drizzle of olive oil. Chill the salad for about 30 minutes in the refrigerator before serving.
Notes
-
- Gluten-Free: Use gluten-free orzo if you need a gluten-free version of this recipe.
- Dairy-Free: Substitute feta with a dairy-free cheese alternative like plant-based feta.
- Make Ahead: This salad can be made 1 day ahead. Store the dressing and ingredients separately and combine them just before serving.
- Add-ins: Feel free to add cherry tomatoes, zucchini, or olives for more variety.