Lemon Orzo Salad with Feta and Cucumber
Lemon Orzo Salad with Feta and Cucumber is a bright and refreshing dish that captures the essence of summer in every bite. With zesty lemon, creamy feta, and crunchy cucumber, this flavorful salad is perfect for picnics, barbecues, or as a light lunch. Quick to prepare and easy to customize, it’s a delightful addition to any meal and sure to impress your guests with its vibrant colors and refreshing taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 4 oz feta cheese, crumbled
- 3 tbsp fresh lemon juice
- 4 tbsp extra virgin olive oil
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the orzo: Boil salted water in a large pot. Add the orzo and cook according to package instructions until al dente (about 8-10 minutes). Drain and let cool.
- Prepare the vegetables: While the orzo cooks, dice the cucumber and halve the cherry tomatoes.
- Make the dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Combine: In a large bowl, mix cooled orzo with cucumbers, tomatoes, feta cheese, and parsley. Pour dressing over the salad and toss gently.
- Chill: Refrigerate for 30 minutes before serving to enhance flavors.
- Serve: Scoop onto plates or bowls and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
Keywords: - For added protein, consider mixing in grilled chicken or shrimp. - Incorporate bell peppers or radishes for extra crunch. - Store leftovers in an airtight container in the fridge for up to three days.