15-Minute Lemon Feta Orzo Salad
A bright and refreshing orzo salad with crisp vegetables, salty feta cheese, fresh herbs, and a zesty lemon vinaigrette. Perfect as a light lunch or flavorful side dish.
Ingredients
For the Salad
- 1 lb orzo pasta 16 oz
- 1 English cucumber diced
- 1 pint cherry tomatoes halved
- 0.5 red onion thinly sliced
- 1 cup feta cheese crumbled
- 0.5 cup fresh parsley chopped (or dill)
For the Lemon Vinaigrette
- 0.5 cup extra virgin olive oil
- 0.33 cup fresh lemon juice from about 2 lemons
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, about 8–10 minutes. Drain and rinse with cool water to stop the cooking process. Set aside.
- Step 2: While the orzo cooks, prepare the vinaigrette. In a small bowl or jar, whisk together the olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until well combined.
- Step 3: In a large serving bowl, combine the cooked orzo, diced cucumber, halved cherry tomatoes, and sliced red onion.
- Step 4: Pour about three-quarters of the lemon vinaigrette over the salad and gently toss until evenly coated.
- Step 5: Add the crumbled feta cheese and chopped parsley (or dill). Toss gently again to combine.
- Step 6: Taste the salad and adjust seasoning with additional dressing, salt, or pepper if needed. Serve immediately or chill for about 30 minutes before serving.
Notes
You can prepare this salad up to 24 hours ahead. Keep the dressing separate and mix just before serving for the best texture. Add-ins like Kalamata olives, chickpeas, bell peppers, or grilled chicken make it more filling. Fresh herbs such as dill, mint, or basil also work beautifully.
