Ingredients
Scale
- 1 cup orzo
- 1 cup crumbled feta cheese
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 cucumber, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- salt to taste
- pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add 1 cup of orzo and cook according to package instructions until al dente.
- Drain in a colander and rinse under cold water to stop cooking.
- Set aside in a large mixing bowl.
- Chop 1 cucumber into small cubes, slice half of a red onion thinly, and chop fresh basil leaves.
- Place these chopped ingredients into the bowl with cooled orzo.
- Drain about ½ cup of sun-dried tomatoes and chop them into smaller pieces if preferred.
- Add them to your mixing bowl along with 1 cup of crumbled feta cheese.
- In a small bowl, whisk together the juice of one lemon, 3 tablespoons of extra virgin olive oil, salt, and pepper.
- Pour this mixture over your orzo salad ingredients.
- Using two large spoons or tongs, gently fold all ingredients together until everything is evenly coated with dressing.
- Taste and adjust seasoning if necessary.
- Cover the salad with plastic wrap and let it chill in the refrigerator for at least 30 minutes before serving.
- Garnish with additional fresh basil just before serving.
Notes
Store leftovers in an airtight container.
Enjoy cold; reheating isn’t necessary.
Serve with grilled chicken or fish.
Use fresh herbs for vibrant flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg