Orzo with cucumber, cherry tomatoes, feta and a bright lemon-olive dressing — refreshing Mediterranean flavors.
# What You Need:
→ Pasta
01 - 1 cup orzo (about 200 g)
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 (about 150 g)
06 - 1/4 cup fresh parsley, chopped (about 10 g)
07 - 2 tbsp fresh mint, chopped (optional)
→ Cheese
08 - 3/4 cup crumbled feta cheese (about 100 g)
→ Lemon Dressing
09 - 1/4 cup extra-virgin olive oil (60 ml)
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
# Directions:
01 - Bring a large pot of well-salted water to a rolling boil. Add the orzo and cook until al dente, about 8–10 minutes depending on the package. Drain and rinse under cold water to stop cooking; drain thoroughly.
02 - In a small bowl or jar, combine the olive oil, lemon zest, lemon juice, minced garlic, honey (or maple syrup), dried oregano, black pepper and salt. Whisk or shake until emulsified and taste to adjust seasoning.
03 - In a large mixing bowl, combine the cooled orzo with diced cucumber, chopped red onion, halved cherry tomatoes, chopped parsley and chopped mint if using. Toss gently to distribute ingredients evenly.
04 - Pour the lemon dressing over the salad and toss gently until everything is evenly coated. Taste and adjust salt and pepper as needed.
05 - Fold in the crumbled feta gently to preserve texture, reserving a small amount for garnish if desired.
06 - Chill the salad in the refrigerator for 15–30 minutes to allow the flavors to meld, or serve immediately at room temperature. Garnish with extra parsley or remaining feta before serving.
