Bright orzo with cucumber, feta, cherry tomatoes and lemony olive oil dressing, chilled or served at room temperature.
# What You Need:
→ Pasta
01 - 1 cup orzo
02 - Salt, for boiling water
→ Vegetables & Herbs
03 - 1 large cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh mint, chopped (optional)
→ Cheese
08 - 3/4 cup feta cheese, crumbled
→ Lemon Dressing
09 - 1/4 cup extra-virgin olive oil
10 - Zest of 1 lemon
11 - 3 tablespoons lemon juice (about 1 1/2 lemons)
12 - 1 clove garlic, finely minced
13 - 1 teaspoon honey or maple syrup
14 - 1/2 teaspoon dried oregano
15 - Freshly ground black pepper, to taste
16 - Salt, to taste
→ Optional additions
17 - Cooked chickpeas, 1 cup (optional)
18 - Grilled chicken, sliced, to taste (optional)
19 - Kalamata olives, pitted and halved (optional)
20 - Bell pepper, diced (optional)
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the orzo and cook until al dente, about 8–10 minutes following package guidance. Drain and rinse under cold water to stop cooking; drain thoroughly.
02 - In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, minced garlic, honey (or maple syrup), dried oregano, black pepper and a pinch of salt until emulsified. Taste and adjust seasoning.
03 - In a large bowl, combine the cooled orzo, diced cucumber, chopped red onion, halved cherry tomatoes, chopped parsley and mint if using.
04 - Pour the lemon dressing over the orzo mixture and toss gently but thoroughly to ensure even coating and distribution of flavors.
05 - Gently fold in the crumbled feta so it remains in small pieces throughout the salad without breaking down completely.
06 - Either chill the salad for 15–30 minutes to let flavors meld, or serve immediately. Garnish with extra parsley or feta as desired.
