Lemon Basil Orzo Salad with Feta and Cucumbers
This Lemon Basil Orzo Salad with Feta and Cucumbers is a light, refreshing dish that’s bursting with bright lemon flavor, fresh herbs, and creamy feta. Perfect as a side dish, picnic favorite, or light lunch, it’s easy to make and ready in about 30 minutes.Tossed with a simple lemon-olive oil dressing and packed with crunchy cucumbers and fragrant basil, this salad is sure to become a warm-weather favorite!
Ingredients
For the salad:
- 1 cup dry orzo pasta
- 1 cup cucumber, diced (English or Persian cucumbers work best)
- ½ cup crumbled feta cheese
- ⅓ cup fresh basil leaves, torn or thinly sliced
- ½ cup cherry tomatoes, halved (optional)
- ¼ small red onion, thinly sliced (optional)
For the lemon dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Orzo:Bring a medium pot of salted water to a boil. Add the orzo and cook according to the package directions (about 8–10 minutes). Drain and rinse with cold water to cool. Set aside.
- Make the Dressing:In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
- Prep the Vegetables:Chop the cucumber, basil, and any optional add-ins like cherry tomatoes or red onion.
- Assemble the Salad:In a large mixing bowl, combine the cooked orzo, chopped cucumber, feta cheese, basil, and any other ingredients you’re using. Pour the dressing over the top.
- Toss and Chill:Gently mix until everything is evenly coated. Chill for 15–20 minutes before serving for the best flavor.
- Serve and Enjoy:Taste and adjust seasoning if needed. Serve cold or at room temperature. Perfect for potlucks, barbecues, or light weekday meals!