Spring is here, and with it comes my persistent craving for something light, tangy, and oh-so-refreshing. Picture this: a sunny afternoon, a gentle breeze, and a bowl of lemon orzo salad that practically sings with zest and freshness. It’s like capturing the essence of a morning walk through a dewy lemon grove, where each bite is a celebration of the season’s vibrant rebirth—kind of like that surprise Taylor Swift album drop last year!
Steps
- Cook the orzo according to the instructions on the package until it reaches an al dente texture. While the orzo is cooking, chop all the vegetables and prepare the remaining ingredients.
- Once the orzo is al dente, drain the water and rinse the orzo with cold water to stop further cooking. Ensure all excess water is drained thoroughly.
- In a large bowl, combine the cooled orzo with the chopped vegetables and other ingredients, excluding the feta cheese. Toss the salad thoroughly, adding extra olive oil if needed, and adjust salt and pepper to taste.
- Gently fold in the feta cheese to the mixed salad. For the best flavor, chill the salad until you’re ready to serve.
- Before serving, toss the salad again and add an extra drizzle of olive oil if desired. Store in a sealed container in the refrigerator for up to five days.
Ingredients
- Orzo: 1 cup, cooked to al dente
- English cucumber: 1, diced
- Red onion: 1/2, finely chopped
- Red bell pepper: 1, diced (orange or yellow can be used as alternatives)
- Lemon: 1, zest and juice
- Honey: 1 tablespoon (optional, to taste)
- Garlic: 2 cloves, minced
- Feta cheese: 1 cup, crumbled
- Fresh basil: 1/4 cup, chopped
- Fresh parsley: 1/4 cup, chopped
- Olive oil: 2 tablespoons, plus more for drizzling
- Salt and pepper: to taste
FAQ
- What is orzo and how is it different from rice?
- Orzo, also known as risoni, is a type of short-cut pasta shaped like rice. Unlike rice, which is a grain, orzo is typically made from white flour. It is commonly used in dishes like soups, salads, and pilafs.
- Can I make this salad gluten-free?
- Yes, you can make the Lemon Orzo Salad gluten-free by using gluten-free orzo. There are several options available at most grocery stores.
- What can I substitute for feta cheese in this salad?
- If you’re not a fan of feta cheese, you can substitute it with crumbled goat cheese, which has a similar tangy taste and texture.
- How should I store lemon orzo salad, and how long will it last?
- Store the salad in an airtight container in the refrigerator for up to five days. It’s recommended to add an extra drizzle of olive oil and let the salad sit at room temperature for about 10 minutes before serving to refresh its texture and flavor.
- Can I add other ingredients to the lemon orzo salad?
- Absolutely! You can enhance the salad by adding ingredients like cherry or grape tomatoes, kalamata olives, chopped fresh herbs like oregano or mint, toasted pine nuts, or chickpeas for extra flavor and texture.
Tips
- Chill Before Serving: To enhance the flavors of your Lemon Orzo Salad, let it chill for about 30 minutes before serving. This will allow the ingredients to meld together, creating a more flavorful dish.
- Revitalize with Olive Oil: If the salad has been in the fridge for a while, toss it with an additional drizzle of olive oil before serving. This will help restore moisture and keep the salad fresh and vibrant.
- Add Protein for a Complete Meal: Transform this salad into a full meal by adding grilled chicken or steak strips on top. It’s an easy way to increase the protein content and make the dish more satisfying.
- Storage Advice: Store the salad in an airtight container in the fridge for up to five days. Before serving leftovers, let the salad sit out for about 10 minutes to bring the olive oil back to room temperature and ensure the salad’s consistency remains enjoyable.
Equipment
- Mixing Bowls
- Garlic Press
- Zester
