Lemon Orzo Salad Recipe with Fresh Vegetables
A zesty Mediterranean-inspired salad combining al dente orzo, crisp vegetables, and a tangy lemon dressing. This balanced dish is refreshing and versatile as a side or main course.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings 1x
- Category: Recipes
- Method: Make Ahead
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
Orzo, uncooked 1 ½ – 2 cups
Red bell pepper 1
English cucumber 1
Red onion ½ small
Feta cheese 6 oz
Garlic cloves 2-3
Fresh parsley ¼ cup
Fresh basil ¼ cup
Lemon juice 1.5–2 oz
Lemon zest 1
Extra virgin olive oil ½ cup
Honey 1 Tbsp
Sea salt ½ tsp
Cracked black pepper ½ tsp
Instructions
Cook the orzo in salted boiling water until al dente
Rinse the cooked orzo under cold water to stop cooking
Drain the orzo thoroughly and set it aside to cool
Chop the red bell pepper into uniform pieces
Chop the English cucumber into similar sized pieces
Finely dice the red onion and soak in cold water for 5 minutes
Crush the feta cheese
Mince the garlic
Chop the fresh parsley and basil
Zest 1 lemon then squeeze 1.5–2 oz juice
In a bowl, whisk olive oil, lemon juice, lemon zest, honey, salt, and pepper to make dressing
Combine cooked orzo, vegetables, herbs, and half the dressing
Fold in feta cheese
Add remaining dressing as needed
Notes
For a lighter salad, reduce orzo to 1 ½ cups
Substitute yellow or orange bell pepper if preferred
Persian cucumber is an acceptable alternative
Soak red onion in water to mellow its flavor
Use block feta for better texture
Dressing can be made in advance
Chill before serving
Nutrition
- Serving Size: 1 serving (about 2/3 cup)
- Calories: 300
- Sugar: 2g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg