Lemon Orzo Feta Salad
This Greek-inspired Orzo Salad is a bright and easy recipe, perfect for spring or summer cookouts or casual nights at home.
Servings: 6
Calories: 130kcal
Equipment
- 1 large bowl
- 1 Saucepan
Ingredients
- 1 cup orzo
- 1 tbsp. kosher salt
- 1 tbsp. extra virgin olive oil
- ¼ cup sliced red onion soaked (see note in post)
- 1 cup diced English cucumbers, unpeeled (about 1/3 of a whole cucumber)
- ½ cup diced grape tomatoes
- ¼ cup sliced kalamata olives
- ½ cup diced feta cheese about 3 oz.
- 1 tbsp. chopped flat-leaf (Italian) parsley
- 2 tsp. chopped fresh mint
- 2 tsp. lemon zest
- 3 tbsp. freshly squeezed lemon juice
- 2 cups arugula
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
- Cook orzo in boiling, salted water for 8 minutes or according to the package directions. Cook to the al dente stage. Drain it and place it in a large bowl and toss it with the olive oil and 1 tbsp of lemon juice. This will keep it from clumping and will start to build the lemony flavor.
- Once it has cooled slightly, mix in the onions, cucumbers, tomatoes, olives, and cheese and toss together well.
- Stir in the parsley, mint, lemon zest, and remaining 2 tbsp. of lemon juice. Season with some salt and pepper if needed.
- Cool for at least 4 hours. Taste it just before serving and add more lemon juice and mint if needed.
- Serve over a bed of arugula or mixed greens and top with microgreens if desired.
Nutrition
Serving: 1cup | Calories: 130kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Cholesterol: 10mg | Sodium: 500mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin C: 6mg | Calcium: 90mg