Lemon Dill Orzo Salad with Feta Recipe

Introduction

This Lemon Dill Orzo Salad with Feta is a bright, refreshing dish perfect for warm days or as a flavorful side. The tangy lemon and fresh herbs combine beautifully with creamy feta for a light and satisfying meal.

Ingredients

• 1 lb orzo
• 2/3 cup (about 4-5 lemons) lemon juice
• 2/3 cup olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large cucumber, seeded and diced
• 1/2 cup red onion, thinly diced
• 1 1/2 cup green onions, sliced
• 3/4 cup dill, chopped
• 3/4 cup parsley, chopped
• 1/2 lb feta cheese (optional, as garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the orzo and cook for 8-10 minutes, or until it reaches your desired level of tenderness. Drain thoroughly and transfer the orzo to a large bowl.
2. Step 2: In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
3. Step 3: Pour the lemon and olive oil mixture over the orzo and toss to coat evenly. Place the bowl in the refrigerator to cool, stirring occasionally to keep the orzo separated.
4. Step 4: Once the orzo is cool, gently fold in the diced cucumber, red onion, green onions, dill, and parsley.
5. Step 5: Taste the salad and adjust salt if needed. Top with crumbled feta cheese just before serving for added creaminess and flavor. Enjoy!

Tips & Variations

• For a vegan option, skip the feta or substitute with a plant-based cheese alternative.
• Add cherry tomatoes or roasted red peppers for extra color and sweetness.
• Use fresh lemon juice for the brightest flavor rather than bottled juice.
• Chill the salad for at least an hour before serving to allow flavors to meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The orzo can absorb dressing over time, so it’s best served within this window. If the salad seems dry, stir in a little olive oil or lemon juice before serving. Leftover salad is delicious cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually benefits from sitting in the refrigerator for a couple of hours to let the flavors blend. Just add the feta right before serving to keep it fresh.

What can I substitute for orzo?

You can use other small pasta shapes like couscous, small shells, or even quinoa as a gluten-free alternative.

Lemon Dill Orzo Salad with Feta Recipe

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★★★★★

4.8 from 138 reviews

This refreshing Lemon Dill Orzo Salad with Feta is a vibrant and zesty pasta dish perfect for warm-weather meals or as a flavorful side. The combination of tangy lemon juice, fresh dill, and crisp vegetables creates a bright and satisfying salad, while creamy feta adds a savory finish. Simple to prepare and served chilled, this salad is ideal for picnics, BBQs, or light lunches.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Orzo and Dressing

• 1 lb orzo
• 2/3 cup fresh lemon juice (from approximately 4–5 lemons)
• 2/3 cup olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Vegetables and Herbs

• 1 large cucumber, seeded and diced
• 1/2 cup red onion, thinly diced
• 1 1/2 cups green onions, sliced
• 3/4 cup fresh dill, chopped
• 3/4 cup fresh parsley, chopped

Optional Garnish

• 1/2 lb feta cheese, crumbled

Instructions

1. Cook the Orzo: Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 8-10 minutes until al dente or to your desired level of doneness. Drain well and transfer the cooked orzo into a large mixing bowl to cool slightly.
2. Prepare Dressing: In a separate small bowl or jar, combine the olive oil, freshly squeezed lemon juice, salt, and black pepper. Whisk or shake well to emulsify and create a tangy dressing.
3. Toss Orzo with Dressing: Pour the dressing over the warm orzo and toss thoroughly to coat every grain. Place the bowl in the refrigerator to chill, stirring occasionally to ensure even flavor distribution as it cools.
4. Add Vegetables and Herbs: Once the orzo is fully cooled, fold in the diced cucumber, red onion, sliced green onions, chopped dill, and parsley. Mix gently to combine.
5. Season and Garnish: Adjust salt to taste if necessary. Top the salad with crumbled feta cheese as a savory garnish before serving. Enjoy chilled for best flavor.

Notes

• For a dairy-free option, omit the feta cheese or substitute with a plant-based alternative.
• If you prefer a more intense lemon flavor, add extra lemon zest along with the juice.
• The salad can be made a few hours ahead and stored refrigerated; just stir before serving to redistribute flavors.
• To prevent the orzo from sticking after cooking, toss it immediately with a little olive oil.
• Use fresh herbs for the best aromatic impact; dried herbs will not provide the same freshness.

Keywords: lemon dill orzo salad, orzo salad with feta, lemon orzo pasta salad, Mediterranean pasta salad, fresh herb orzo salad