Description
Zesty Mediterranean lemon orzo salad dances with fresh herbs and tangy feta, creating a light summer dish. Crisp vegetables and bright citrus notes deliver a refreshing experience you’ll crave on warm afternoons.
Ingredients
Scale
Main Ingredients:
- 2 cups orzo, dry
- 1 cucumber, peeled and diced
- 1/2 cup onion, finely diced
- 1 pint (473 milliliters) baby tomatoes, halved
- 1 bell pepper, diced
- 1 avocado, diced
Cheese and Herb Ingredients:
- 1/2 cup parmesan cheese
- Fresh basil, chopped
- Extra parmesan cheese
- 1/2 cup (60 grams) pine nuts, toasted
Dressing and Seasoning Ingredients:
- 1/2 cup (120 milliliters) olive oil
- 6 tablespoons (90 milliliters) lemon juice
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 tablespoon minced garlic
- Salt, to taste
- Pepper or lemon pepper, to taste
- 5 quarts (4.7 liters) water
- 1 tablespoon salt (for cooking the orzo)
Instructions
- Prepare orzo by boiling in generously salted water until al dente, then thoroughly drain and set aside to cool slightly.
- Craft a vibrant vinaigrette by vigorously whisking together the zesty dressing components until fully emulsified.
- Transfer warm orzo to a spacious mixing vessel, drizzle with half the prepared dressing, and gently fold to ensure even coating.
- Allow orzo mixture to reach room temperature, periodically stirring to prevent clumping.
- Incorporate crisp cucumber, sharp red onion, juicy tomatoes, colorful bell pepper, fragrant fresh basil, and savory parmesan cheese into the orzo base.
- Season the salad with salt and freshly cracked black pepper, then delicately fold in remaining dressing to enhance flavor profile.
- Gently fold diced avocado into the mixture, ensuring minimal mashing to preserve texture.
- Refrigerate the salad for minimum one hour to allow flavors to meld and ingredients to chill thoroughly.
- Just before serving, sprinkle toasted pine nuts and extra parmesan cheese over the top for added crunch and depth.
- Present the chilled salad immediately, showcasing its vibrant colors and fresh ingredients.
Notes
- Rinse orzo under cold water to stop cooking and prevent sticking, ensuring a perfect al dente texture for your salad.
- Toast pine nuts carefully in a dry skillet to enhance their nutty flavor without burning, watching them closely as they can quickly turn from golden to burnt.
- Substitute feta cheese for parmesan to create a tangier Mediterranean-style variation that adds a creamy, salty punch to the dish.
- Prepare the salad a day ahead to allow flavors to meld together, making it an ideal make-ahead option for picnics, potlucks, or meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg