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To make this tasty Lemon Feta Orzo Salad, gather these ingredients: - 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1/2 medium red onion, finely chopped - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, pitted and sliced - 1/4 cup fresh parsley, chopped - Zest and juice of 1 juicy lemon - 3 tablespoons high-quality olive oil - 1 teaspoon honey or maple syrup for a vegan alternative - Sea salt and freshly cracked black pepper to taste Each ingredient plays a role in making this dish bright and delicious. The orzo offers a soft base, while the veggies add crunch. Feta cheese brings a creamy taste, and olives offer a salty kick. This salad is not just good for the taste buds. It also brings some health perks: - Orzo Pasta: A source of carbs, which provide energy. - Cherry Tomatoes: Rich in vitamins C and K, they help boost your immunity. - Cucumber: Low in calories, cucumbers keep you hydrated. - Feta Cheese: Offers protein and calcium for strong bones. - Olives: Packed with healthy fats, olives support heart health. - Parsley: This herb has antioxidants that can help fight disease. - Lemon: Full of vitamin C, lemons help with skin health. Including these key ingredients provides a balanced meal. You get energy, vitamins, and minerals all in one bowl. If you have dietary needs, don't worry! Here are some easy swaps: - Gluten-free: Use gluten-free pasta instead of orzo. - Dairy-free: Substitute feta cheese with vegan cheese or avocado. - Vegan: Replace honey with maple syrup for a sweet touch. - Low-sodium: Use low-sodium olives and feta cheese to cut back on salt. These substitutions keep the flavor intact while making the salad fit your diet. Enjoy making this dish your own! {{ingredient_image_2}} To cook the orzo pasta, grab a medium pot. Fill it with water and add salt. Bring the water to a boil. Once boiling, add 1 cup of orzo. Cook it for about 8-10 minutes. You want it to be al dente, firm to the bite. After cooking, drain the orzo in a colander. Rinse it quickly under cold water. This stops the cooking and cools it down fast. Set the orzo aside in a bowl. Now, let’s mix the salad. In a large bowl, add the cooled orzo. Next, toss in 1 cup of halved cherry tomatoes. Dice 1 medium cucumber and add it to the bowl. Finely chop half of a red onion and mix it in. Crumble in 1/2 cup of feta cheese. Add 1/4 cup of sliced Kalamata olives and 1/4 cup of chopped fresh parsley. Use a spatula to gently fold everything together. Be careful not to crush the feta. This step keeps the salad looking fresh and colorful. For the dressing, take a small bowl. Start by adding the zest and juice of 1 lemon. Add 3 tablespoons of high-quality olive oil. Then, mix in 1 teaspoon of honey or maple syrup. This adds a touch of sweetness. Season with a pinch of sea salt and black pepper. Whisk the mixture until it’s well combined. The goal is to blend the oil and lemon juice into a smooth dressing. This will coat the salad nicely. Always taste your salad before serving. You want it to shine. If it needs more zing, add more lemon juice. For saltiness, sprinkle in a bit of sea salt. If it feels flat, a touch of honey can brighten the flavors. Mix gently after each adjustment. This way, you keep the texture intact. You can save time by prepping your ingredients first. Cook the orzo pasta a day ahead. Just make sure to cool and store it in the fridge. Chop the veggies and parsley in advance too. Keep them in airtight containers. This lets you assemble the salad quickly when you're ready to eat. A colorful bowl makes your salad pop. Serve it in a large dish or individual bowls. Add a sprinkle of parsley on top for freshness. Lemon wedges on the side add flair. If you want, drizzle a bit of olive oil before serving. This adds a nice shine and makes it look gourmet. Pro Tips Cook Orzo Al Dente: Ensure you cook the orzo pasta just until al dente to prevent it from becoming mushy when mixed with the salad ingredients. Fresh Ingredients Matter: Use fresh, high-quality ingredients, especially for the vegetables and herbs, as they greatly enhance the salad's flavor. Let It Rest: Allow the salad to rest for at least 10-15 minutes before serving. This helps the flavors meld together beautifully. Customizable Dressing: Feel free to adjust the dressing ingredients based on your taste preferences; adding more lemon juice or herbs can elevate the flavor even further. {{image_4}} You can make this salad more filling by adding protein. Grilled chicken adds a nice flavor and texture. Simply slice it and place it on top or mix it in. For a plant-based option, try chickpeas. They add protein and a nice bite. Use one cup of cooked chickpeas for a great boost. Both options make the salad heartier. This salad is perfect for using fresh, seasonal ingredients. In spring, add asparagus or radishes for crunch. In summer, try sweet corn or bell peppers for bright color. You can also use fresh herbs like basil or mint for a twist. Changing the fruits and veggies keeps the salad exciting and fresh. You can easily make this dish vegan-friendly. Swap out feta for tofu or a vegan cheese. For the dressing, use maple syrup instead of honey. You can also try tahini for a creamier texture. These changes maintain the salad's bright flavors while keeping it plant-based. Enjoy exploring different options that suit your diet! Store leftover Lemon Feta Orzo Salad in an airtight container. This keeps moisture in and odors out. If you have extra dressing, store it separately to keep the salad fresh longer. The salad stays fresh in the fridge for about 3 days. After that, the veggies may get soggy. Always check for smell or color changes before eating. I do not recommend freezing this salad. The orzo and veggies lose their texture when thawed. If you want to save it, consider freezing just the cooked orzo separately. You can use it later in other dishes. Yes, you can make this salad ahead of time. It tastes great after a few hours. Prepare it a day in advance for the best flavor. Just store it in the fridge in a sealed container. The salad will stay fresh and tasty. Serve this salad in a large bowl or individual plates. It looks colorful and inviting. You can add extra parsley and lemon wedges on top for a nice touch. Enjoy it chilled or at room temperature for a refreshing meal. Absolutely! While orzo works well, you can use any small pasta. Try ditalini, farfalle, or even quinoa for a gluten-free option. Just make sure to cook it al dente, so it holds its shape. Yes, this salad is perfect for meal prep. It keeps well in the fridge for about three days. Just remember to add the dressing right before you eat to keep it fresh. This makes it a great choice for quick lunches or easy dinners. This article covered how to make a delicious Lemon Feta Orzo Salad. We explored key ingredients and their health benefits, plus substitutions for different diets. I shared step-by-step instructions for cooking pasta and mixing flavors. You'll find tips for tasting and prepping your salad, along with options for protein and seasonal ingredients. Proper storage guidance ensures leftovers stay fresh. Remember, this salad is great for meal prep! Enjoy creating your own version of this tasty dish. Happy cooking!

Lemon Feta Orzo Salad

A refreshing salad featuring orzo pasta, cherry tomatoes, cucumber, feta cheese, and a zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium red onion, finely chopped
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup Kalamata olives, pitted and sliced
  • 0.25 cup fresh parsley, chopped
  • 1 unit lemon, zest and juice
  • 3 tablespoons high-quality olive oil
  • 1 teaspoon honey or maple syrup for a vegan alternative
  • to taste sea salt and freshly cracked black pepper

Instructions
 

  • In a medium pot of boiling salted water, add the orzo pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking process. Set aside.
  • In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, sliced Kalamata olives, and chopped parsley. Use a spatula to gently fold the ingredients together to maintain the integrity of the feta.
  • In a small bowl, whisk together the lemon zest, fresh lemon juice, olive oil, honey, as well as a pinch of sea salt and freshly cracked black pepper. Blend the mixture until it is well emulsified.
  • Drizzle the dressing over the salad mixture. With a gentle hand, toss all the ingredients together, ensuring each component is lightly coated in the dressing.
  • Take a moment to taste the salad. Adjust the seasoning by adding additional salt, black pepper, or lemon juice according to your personal preference.
  • Allow the salad to sit for about 10-15 minutes at room temperature. This resting time is essential, as it lets the flavors blend beautifully.

Notes

Serve chilled or at room temperature. Garnish with additional parsley and lemon wedges.
Keyword feta, lemon, orzo, salad, vegetarian