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Lemon Orzo Salad with Feta

Lemon orzo salad with feta combines tender, chilled orzo with crisp cucumber, juicy tomatoes, briny olives, and a bright lemon dressing. Let it rest for 15 minutes so the flavors meld before serving.
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Prep Time 20 minutes
Cook Time 10 minutes
resting 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the salad
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 lb orzo
  • 1 English cucumber diced
  • 1 pt cherry tomatoes halved
  • 0.5 red onion small, finely diced
  • 0.5 cup kalamata olives pitted, halved
  • 0.5 cup fresh parsley chopped
  • 6 oz feta cheese crumbled
For the dressing
  • 0.33 cup olive oil
  • 2 lemons medium, zested and juiced (about 1 tablespoon zest and 0.25 cup juice)
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 cloves garlic minced
  • 1 tsp dried oregano
  • 0.25 tsp black pepper

Method
 

Cook the orzo
  1. Bring the water and kosher salt to a boil in an 8-quart pot.
  2. Add the orzo and cook according to package directions until al dente, usually 8 to 10 minutes.
  3. Drain the orzo.
  4. Rinse the orzo under cold water until cool, then drain well.
Make the dressing
  1. Whisk the olive oil, lemon zest and juice, red wine vinegar, Dijon mustard, garlic, oregano, and black pepper in a small bowl until combined.
Assemble the salad
  1. Combine the cooled orzo, cucumber, tomatoes, red onion, olives, and parsley in a large serving bowl.
  2. Pour the dressing over the salad and toss to coat.
  3. Gently fold in the feta.
  4. Let the salad rest for 15 minutes before serving so the flavors can meld.

Notes

For the best texture, rinse the orzo until cool and drain it well so the dressing stays bright rather than watery. Refrigerate in an airtight container for up to 4 days; freezing is not recommended. For a gluten-free option, use gluten-free orzo.