Description
Turn any summer gathering into something special with this refreshing Lemon Orzo Salad the perfect balance of tangy, creamy, and fresh flavors that everyone will be asking for by name.
Ingredients
Scale
- 1½ cups (300g) dried orzo pasta
- ¼ cup (60ml) extra virgin olive oil
- 3 tablespoons fresh lemon juice (approximately 1–2 lemons)
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1 cup (150g) cherry tomatoes, halved
- 1 medium cucumber, diced (about 1 cup)
- ½ cup (75g) red onion, finely diced
- ½ cup (20g) fresh parsley, chopped
- ¼ cup (10g) fresh dill, chopped
- ¾ cup (120g) feta cheese, crumbled
- ⅓ cup (40g) Kalamata olives, pitted and halved (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 7-8 minutes. Drain and rinse under cold water.
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper to make the dressing.
- Add the warm orzo to the dressing and toss to coat evenly.
- Add the cherry tomatoes, cucumber, red onion, parsley, dill, and olives (if using) to the orzo mixture. Gently fold to combine.
- Gently fold in the crumbled feta cheese, being careful not to break it up too much.
- Taste and adjust seasonings as needed with additional salt, pepper, or lemon juice.
- Serve immediately or refrigerate for up to an hour to allow flavors to develop.