Description
Lemon orzo salad is a refreshing Mediterranean-inspired side or light lunch featuring tender orzo pasta mixed with crisp cucumber, juicy cherry tomatoes, Kalamata olives, fresh herbs, and crumbly feta cheese, all dressed in a zesty lemon vinaigrette. This dish is easy to make ahead, making it perfect for picnics, potlucks, or meal prep, offering bright, vibrant flavors with a satisfying texture.
Ingredients
For the Salad
- 1½ cups dry orzo
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely diced
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
For the Lemon Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the dry orzo and cook according to package instructions until al dente, usually about 8 to 10 minutes.
- Drain and Cool Orzo: Drain the cooked orzo and rinse briefly under cold water to stop the cooking process and cool it quickly. Drain well to remove excess water.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh dill.
- Toss with Dressing: Pour the lemon dressing over the salad ingredients and toss gently but thoroughly until everything is evenly coated with the dressing.
- Adjust Seasoning: Taste the salad and adjust seasoning as desired, adding more lemon juice, salt, or pepper to enhance the flavors according to your preference.
- Chill to Develop Flavor: Cover and refrigerate the salad for at least 20 to 30 minutes before serving. This resting time allows the flavors to meld beautifully.
- Serve and Garnish: Toss the salad once more before serving, then garnish with additional fresh herbs and crumbled feta cheese if desired for a fresh presentation.
Notes
- Rinse the orzo after cooking to cool it quickly and prevent it from becoming sticky.
- Add chickpeas for extra protein and fiber, making the salad more filling.
- Baby spinach, roasted red peppers, or artichoke hearts make delicious additions to enrich the salad.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- Store the salad refrigerated in an airtight container for up to 4 days to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Lunch, Meal Prep
- Method: Boiling
- Cuisine: Mediterranean, Greek-Inspired
