Lemon Feta Orzo Salad (Mediterranean Orzo Salad)
This easy lemon feta orzo salad is refreshing and tasty and can serve as a complete light meal or an addition to the main course. It is a staple in Mediterranean cuisine – so delicious and easy to make.
Servings: 4 people
Calories: 361kcal
Ingredients
- ¼ cup lemon juice freshly squeezed
- 1 teaspoon honey
- 1 garlic clove minced
- ¼ cup olive oil extra virgin
- 6 oz orzo pasta dry
- 1 ½ cup cherry tomatoes cut in half
- ¼ cup kalamata olives pitted
- ½ cup feta cheese crumbled
- ¼ cup parsley fresh, chopped
- 2 tablespoon capers
- salt and pepper to taste
Instructions
- Prepare the dressing:Peel and mince the garlic clove, then place it in a small bowl.
- Add the lemon juice, honey, and extra virgin olive oil, and mix well.
- Season with salt and pepper to taste, and mix thoroughly.
- Prepare the salad: Cook the orzo pasta according to the package directions.
- While the pasta is cooking, prepare the other ingredients: halve the cherry tomatoes, slice the kalamata olives if needed, crumble the feta cheese, chop the parsley, and measure out the capers.
- Once the orzo is cooked, drain and let it cool slightly.
- In a large bowl, combine the orzo pasta, cherry tomatoes, kalamata olives, feta cheese, parsley, and capers.
- Pour the prepared homemade dressing over the salad and toss to coat evenly.
- Store the lemon feta orzo salad in the fridge for up to three days, though it’s so delicious you’ll probably eat it all before then!
Nutrition
Calories: 361kcal | Carbohydrates: 38g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 468mg | Potassium: 274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 708IU | Vitamin C: 24mg | Calcium: 121mg | Iron: 2mg
