Description
A vibrant, zesty summer salad with tender orzo, crisp cucumber, bell pepper, and creamy feta, tied together by a bright lemon dressing. Effortless to prepare and perfect for gatherings.
Ingredients
1 1/2 cups uncooked orzo
1 English cucumber, diced
1 red bell pepper, diced
1/2 cup crumbled feta cheese
Zest of 2 lemons
Juice of 2 1/2 lemons
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/4 cup chopped fresh dill
Salt and black pepper to taste
Instructions
Cook orzo in salted boiling water until al dente. Drain and chill.
In a large bowl, whisk lemon zest, lemon juice, olive oil, garlic, dill, and a pinch of salt.
Add cooked orzo, cucumber, bell pepper, and feta to the dressing. Toss to combine.
Chill the salad for 15-20 minutes before serving.
Notes
Use a neutral oil (like vegetable or sunflower) if avoiding olive oil. Substitute basil or parsley for dill. Store leftovers in an airtight container for up to 3 days.
Cook orzo in salted water for enhanced flavor.
Adjust lemon juice to taste.
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg