Light Mediterranean orzo with cucumber, feta and lemon-olive dressing - quick, refreshing side or lunch.
# What You Need:
→ Pasta
01 - 1 cup (200 g) orzo
02 - Salt, for boiling water
→ Vegetables & Herbs
03 - 1 large cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1 cup (150 g) cherry tomatoes, halved
06 - 1/4 cup (10 g) fresh parsley, chopped
07 - 2 tbsp fresh mint, chopped (optional)
→ Cheese
08 - 3/4 cup (100 g) feta cheese, crumbled
→ Lemon Dressing
09 - 1/4 cup (60 ml) extra virgin olive oil
10 - Zest of 1 lemon
11 - Juice of 1 1/2 lemons (about 3 tbsp)
12 - 1 garlic clove, finely minced
13 - 1 tsp honey or maple syrup
14 - 1/2 tsp dried oregano
15 - Freshly ground black pepper, to taste
16 - Salt, to taste
# Step-by-Step:
01 - Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions (usually 8–10 minutes) until al dente. Drain and rinse under cold water to stop the cooking process.
02 - In a small bowl or jar, whisk together all lemon dressing ingredients: olive oil, lemon zest, lemon juice, garlic, honey, oregano, pepper, and salt. Adjust seasoning to taste.
03 - In a large salad bowl, combine cooked orzo, cucumber, red onion, cherry tomatoes, parsley, and mint.
04 - Drizzle the lemon dressing over the salad and toss well to combine.
05 - Gently fold in the crumbled feta cheese.
06 - Chill in the refrigerator for 15–30 minutes to allow flavors to meld, or serve immediately. Garnish with extra parsley or feta if desired.
