Simple Lemon Feta Orzo Salad

lemon orzo salad with feta and herbs in a large bowl.

5 from 1 vote

Summer vibes in every bite! Try our refreshing Lemon Feta Orzo Salad – perfect for potlucks, BBQs, and sunny picnics. This easy recipe features orzo, crisp cucumbers, parsley, and mint, all tossed together for a burst of flavors.

Prep Time10

Cook Time10

Total Time20

Course: Salads

Cuisine: Greek

Servings: servings

Calories: 454kcal

Author: Adina

Ingredients

10.5 oz orzo 300 g
2 tablespoons olive oil
1 lemon Note 1
1 large cucumber
1 tablespoon parsley chopped
1 tablespoon mint chopped
4.5 oz feta 125 g, crumbled, Note 2
1 teaspoon fine sea salt and black pepper

Instructions

Cook the orzo pasta according to the packet's instructions. Drain, let cool for a few minutes, place in a bowl, and mix with the olive oil.
10.5 oz orzo/ 300 g + 2 tablespoons olive oil
Combine: Deseed and chop the cucumber. Add to the pasta bowl together with the herbs, feta, and lemon zest. Add lemon juice to taste and keep what is left; you might want to add some more of it to the salad just before serving.
1 large cucumber + 1 tablespoon parsley + 1 tablespoon mint + 1 lemon + 4.5 oz feta/ 125 g
Refrigerate: Add salt and pepper to taste, cover the bowl with plastic foil, and place in the fridge for a couple of hours.
1 teaspoon fine sea salt and black pepper
Adjust: Just before serving, adjust the taste again with some more lemon juice, salt, and pepper. I found the orzo salad tasted even better the next day.

Notes

Lemon: It is preferable to use an organic, unwaxed lemon as you will need its peel.
Feta: Please don't use pre-crumbled feta. Sheep or cow milk feta in brine are both great for this recipe.

Nutrition