Easy Lemon Orzo Salad with Feta Recipe
This Easy Lemon Orzo Salad with Feta is a vibrant and refreshing Mediterranean-inspired dish, perfect for a quick side or light lunch. Featuring tender orzo, crisp vegetables, fresh herbs, and tangy feta cheese, all tossed in a zesty lemon-honey vinaigrette, it offers a delightful balance of flavors and textures. Ready in just 25 minutes, it’s ideal for meal prep or entertaining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 cups orzo (uncooked)
- 1 red bell pepper, chopped
- 1 English cucumber, chopped
- 1/2 red onion, small diced
- 6 oz. feta cheese, crumbled
- 2-3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Dressing Ingredients
- Juice and zest of 1 lemon (approximately 1.5-2 oz juice)
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Instructions
- Cook Orzo: Cook the orzo according to the package instructions until al dente. Drain the water once cooked.
- Cool Orzo: Rinse the cooked orzo with cold water to stop the cooking process and cool it down. Drain thoroughly to remove excess water.
- Prepare Vegetables and Mix: Chop the red bell pepper, cucumber, red onion, parsley, and basil while the orzo cooks. In a large bowl, combine the cooled orzo with all the chopped vegetables, minced garlic, lemon zest and juice, olive oil, sea salt, and cracked pepper. Toss well to combine. Add the honey after tossing and mix again. Adjust olive oil, salt, and pepper to taste.
- Add Feta Cheese: Gently fold the crumbled feta cheese into the salad to retain its texture and flavor without breaking it down.
- Chill and Serve: Refrigerate the salad until ready to serve, allowing the flavors to meld. Toss the salad again just before serving and drizzle with additional olive oil if desired. Store in a sealed container in the refrigerator for up to 5 days.
Notes
- Use fresh lemon juice and zest for the best flavor profile.
- Chilling the salad allows the flavors to meld beautifully, but it can also be served immediately.
- To make this salad vegan, omit the feta or substitute with a plant-based cheese alternative.
- Orzo can be substituted with small pasta shapes like ditalini or acini di pepe if desired.
- Adjust honey quantity for sweetness according to taste or omit for a less sweet dressing.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
