Description
A refreshing and easy-to-make lemon orzo salad with feta cheese, perfect for any occasion.
Ingredients
Scale
- 2 c 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 c fresh parsley, chopped
- ¼ c fresh basil, chopped
- Juice and zest of 1 lemon, 1.5-2 oz juice
- 1/2 c extra virgin olive oil
- 1 T honey
- 1/2 tsp sea salt
- ½ tsp cracked pepper
Instructions
- Cook orzo according to package instructions. Chop and prep all veggies.
- When orzo is cooked al dente, drain the water and then pour cold water over the orzo to cool it off. Drain the water completely.
- Add the orzo and all other ingredients except the feta into a large bowl (you can wait to add the honey until after tossing). Toss the salad well. Add more olive oil if desired and adjust salt and pepper to taste.
- Fold the feta cheese into the mixed salad.
- Chill until ready to serve. Toss just before serving and add an extra drizzle of olive oil if desired. Refrigerate in a sealed container for about 5 days.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes before serving.
- Feel free to add other vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Easy Lemon Orzo Salad, Feta Salad, Fresh Salad Recipes