Summer Orzo Salad with Feta (Print)

A vibrant orzo salad bursting with fresh ingredients for summer.

# What You Need:

→ Pasta

01 - 1 cup about 200 g orzo pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/4 small red onion, finely sliced
05 - 1/2 cup pitted Kalamata olives, halved
06 - 1/4 cup fresh parsley, chopped

→ Cheese

07 - 3/4 cup 100 g feta cheese, crumbled

→ Dressing

08 - Zest and juice of 1 lemon
09 - 3 tbsp extra virgin olive oil
10 - 1 garlic clove, minced
11 - 1/2 tsp dried oregano
12 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain and rinse briefly under cold water to cool. Set aside.
02 - In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, and parsley.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, garlic, oregano, salt, and pepper.
04 - Pour the dressing over the salad and toss gently until everything is well coated.
05 - Add feta cheese and toss lightly, preserving some chunks.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Top Tips:

01 -
  • Fresh, wholesome ingredients come together effortlessly for a nutritious meal.
  • The lemon dressing adds a bright, tangy note that balances the creamy feta and salty olives.
  • Quick preparation with just 25 minutes total time.
  • Adaptable to your preferences with easy ingredient swaps and additions.
02 -
  • Cook the orzo just until al dente and rinse it immediately to cool; this prevents overcooking and clumping.
  • Add the feta cheese just before serving if preparing ahead, to keep it fresh and vibrant.
  • Adjust the lemon dressing seasoning to taste, balancing acidity and saltiness for the brightest flavor.
  • Use a whisk or fork to emulsify the dressing thoroughly for even coating of ingredients.
Go Back