Greek Lemon Orzo Salad
A refreshing and vibrant dish combining fresh vegetables, feta, and zesty lemon, perfect for any occasion.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. For extra flavor, let the salad sit in the fridge for 30 minutes before serving. Consider adding fresh herbs like parsley or dill for extra flavor.