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Easy Lemon Orzo Salad with Feta

Lemon Orzo Salad with Feta, cucumber, tomatoes, herbs, and lemon slices
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A refreshing Easy Lemon Orzo Salad with Feta, perfect for summer barbecues or light lunches, combining tangy lemon, creamy feta, and crunchy vegetables.

Ingredients

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  • 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
  • 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

  1. Begin by cooking the orzo according to the package instructions. Once it’s cooked, drain the water and rinse it under cold water to cool off the orzo. Make sure to drain it thoroughly to avoid any excess water.
  2. While the orzo is cooking, chop and prepare all the vegetables. This step ensures that everything is ready to mix when the orzo is done.
  3. In a large bowl, combine the cooled orzo and all the chopped vegetables, including the garlic, parsley, and basil.
  4. You can add the honey right before serving for a balanced sweetness. Toss the salad well to mix all the ingredients evenly. If you find that the salad is a bit dry, feel free to drizzle in more olive oil and adjust the salt and pepper to your taste.
  5. Gently fold in the crumbled feta cheese. This step adds a creamy texture and salty flavor to the dish.
  6. Chill the salad in the refrigerator until you’re ready to serve. Just before serving, give it a good toss and add an extra drizzle of olive oil if desired. The salad will keep well in a sealed container for about five days.

Notes

For best results, add feta cheese right before serving to maintain freshness. The salad is best enjoyed cold or at room temperature.

Nutrition

Find it online: https://slicesync.com/lemon-orzo-salad-with-feta/