Greek Lemon Orzo Salad, also known as Risoni, is a refreshing and vibrant dish that’s perfect for any occasion. This salad combines the delicious flavors of fresh vegetables, tangy feta cheese, and zesty lemon, creating a delightful blend that’s both healthy and satisfying. Whether you’re planning a picnic, a potluck, or just want a tasty meal at home, this salad is sure to impress.
Why Make This Recipe
Making Greek Lemon Orzo Salad is a great choice for many reasons. It’s easy to prepare, packed with fresh ingredients, and can be enjoyed as a side dish or a main course. The combination of bright vegetables and a simple dressing adds a burst of flavor to your table. Plus, this salad is perfect for meal prep, making it a convenient option for busy days.
How to Make Greek Lemon Orzo Salad
Ingredients:
- 1 cup / 200 g risoni / orzo pasta
- 350 g / 12 oz cherry tomatoes, halved (or 2 large tomatoes)
- 2 Lebanese / Persian cucumbers, diced
- 150 g / 5 oz firm feta, cut into 1/2 cm / 1/2″ cubes
- 1/4 – 1/2 red onion, cut into wedges and sliced thinly
- 1 green capsicum/bell pepper, cut into 3 cm / 2.25″ strips (Note 1)
- 150 g / 5 oz whole black olives, pitted (adjust qty to taste)
- 1 1/2 tsp dried oregano
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 5 tbsp olive oil
- 1 tsp Dijon mustard (or other mild mustard)
- 1 garlic clove, minced
- 1 tsp sugar
- 1/2 tsp salt
- Black pepper
Directions:
- Place the dressing ingredients in a jar and shake well. Set aside for at least 10 minutes.
- Cook the orzo/risoni according to the package directions. Drain and rinse under cold water to stop the cooking process. Drain well.
- In a bowl, combine the orzo and the remaining salad ingredients. Drizzle with the dressing and toss gently to coat. Serve!
How to Serve Greek Lemon Orzo Salad
Greek Lemon Orzo Salad can be served right after mixing or stored in the fridge for later. It pairs wonderfully with grilled meats and can also be enjoyed on its own. Garnish with extra lemon zest or feta on top for a beautiful presentation.
How to Store Greek Lemon Orzo Salad
To store leftover salad, place it in an airtight container in the refrigerator. It will stay fresh for 2-3 days. If you’re making it ahead of time, consider keeping the dressing separate until you are ready to serve to keep the salad crisp.
Tips to Make Greek Lemon Orzo Salad
- For extra flavor, let the salad sit in the fridge for about 30 minutes before serving.
- Feel free to adjust the vegetables based on what you have on hand.
- For a more robust flavor, use fresh herbs like parsley or dill in addition to oregano.
Variation
You can easily customize this recipe by adding grilled chicken, chickpeas, or roasted vegetables. This salad is versatile and can accommodate many different tastes!
FAQs
1. Can I use different pasta instead of orzo?
Yes, you can use any small pasta like ditalini or even quinoa for a gluten-free option.
2. How can I make this salad vegan?
To make this salad vegan, simply omit the feta cheese or use a plant-based feta alternative.
3. What can I serve with Greek Lemon Orzo Salad?
This salad goes well with grilled chicken, fish, or as part of a Mediterranean feast with hummus and pita bread.
Greek Lemon Orzo Salad
Ingredients
Salad Ingredients
- 1 cup risoni / orzo pasta Cook as per package instructions.
- 350 g cherry tomatoes, halved Alternatively, use 2 large tomatoes.
- 2 pieces Lebanese / Persian cucumbers, diced
- 150 g firm feta, cut into 1/2″ cubes
- ¼ to ½ red onion, cut into wedges and sliced thinly
- 1 piece green capsicum/bell pepper, cut into 3 cm strips
- 150 g whole black olives, pitted Adjust the quantity to taste.
- 1.5 tsp dried oregano
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 5 tbsp olive oil
- 1 tsp Dijon mustard Or other mild mustard.
- 1 clove garlic, minced
- 1 tsp sugar
- 0.5 tsp salt
- black pepper To taste.
Instructions
Preparation
- In a jar, combine dressing ingredients and shake well. Set aside for at least 10 minutes.
- Cook the risoni according to package directions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine cooked orzo and remaining salad ingredients.
- Drizzle with dressing and toss gently to coat.
- Serve immediately or store in the fridge until ready to serve.
