Description
This Greek Lemon Orzo Salad (Risoni) is a vibrant and refreshing Mediterranean dish, combining tender orzo pasta with juicy cherry tomatoes, crisp cucumbers, tangy feta cheese, and savory olives. Tossed in a zesty lemon and oregano dressing, this salad is perfect as a light meal or a flavorful side dish, bursting with fresh flavors ideal for warm weather dining.
Ingredients
Scale
Pasta
- 1 cup / 200 g risoni / orzo pasta
Vegetables and Add-ins
- 350 g / 12 oz cherry tomatoes, halved (or 2 large tomatoes)
- 2 Lebanese / Persian cucumbers, diced
- 1/4 – 1/2 red onion, cut into wedges and sliced thinly
- 1 green capsicum/bell pepper, cut into 3 cm / 2.25″ strips
- 150 g / 5 oz whole black olives, pitted (adjust quantity to taste)
Cheese
- 150 g / 5 oz firm feta, cut into 1/2 cm / 1/2″ cubes
Dressing
- 1 1/2 tsp dried oregano
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 5 tbsp olive oil
- 1 tsp Dijon mustard (or other mild mustard)
- 1 garlic clove, minced
- 1 tsp sugar
- 1/2 tsp salt
- Black pepper, to taste
Instructions
- Prepare the dressing: Place the dried oregano, lemon zest, lemon juice, olive oil, Dijon mustard, minced garlic, sugar, salt, and black pepper in a jar. Close it tightly and shake well to combine all the flavors. Set aside for at least 10 minutes to allow the ingredients to meld.
- Cook the orzo: Boil a pot of salted water and cook the orzo pasta according to the package directions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Drain thoroughly to remove excess water.
- Assemble the salad: In a large bowl, combine the cooled orzo with halved cherry tomatoes, diced cucumbers, sliced red onion, green capsicum strips, whole black olives, and cubed feta cheese.
- Toss with dressing: Drizzle the prepared lemon oregano dressing over the salad ingredients. Gently toss everything together to evenly coat the salad without breaking the feta cubes. Serve immediately or chill briefly before serving for enhanced flavors.
Notes
- For best results, use firm feta cheese to prevent it from crumbling too much when mixing.
- Adjust the quantity of olives based on your preference for saltiness and flavor intensity.
- If fresh lemon zest is unavailable, substitute with 1/2 tsp dried lemon peel for a similar effect.
- This salad can be made ahead and stored in the refrigerator; just add the dressing before serving to keep the ingredients fresh and crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek salad, orzo salad, lemon orzo, risoni salad, Mediterranean salad, feta cheese salad, summer salad
