Lemon Orzo Feta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 ounces of crumbled feta cheese
02 -
1 English cucumber, diced
03 -
1/4 cup of chopped fresh basil
04 -
1/2 teaspoon of sea salt
05 -
1/4 cup of parsley, finely chopped
06 -
Juice and grated zest from 1 lemon (yields 1.5-2 ounces of juice)
07 -
1/2 teaspoon of black pepper, freshly cracked
08 -
1 red bell pepper, diced small
09 -
A tablespoon of honey
10 -
2-3 cloves of garlic, finely minced
11 -
1/2 red onion, chopped into small pieces
12 -
1/2 cup of high-quality extra virgin olive oil
13 -
2 cups of dry orzo pasta
# Instructions:
01 -
Boil the orzo following the directions on the package. Drain, then cool it down by rinsing with cold water.
02 -
In a big bowl, toss together the cooled orzo, bell pepper, cucumber, onion, garlic, parsley, basil, olive oil, lemon zest and juice, honey, salt, and pepper.
03 -
Carefully mix in the crumbled feta until it’s spread throughout the salad.
04 -
Store the salad in a covered container in the fridge for at least 30 minutes, or until you’re ready to enjoy it.
05 -
Give it another mix before digging in. If it feels a little dry, drizzle on some extra olive oil.
# Notes:
01 -
Flavors get better as the salad sits. Chill for at least 30 minutes, if you can.
02 -
After a long chill, add a bit of olive oil to make it moist again.