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Lemony-Orzo Veggie Salad with Fresh Dill

Lemony-Orzo Veggie Salad with Fresh Dill

I found this recipe on The Kitchenista that looked too good to resist.  We had friends over for dinner tonight and this was a HUGE hit with all of us… especially my friend Currié who loved it so much I sent the leftovers home with her.  I loved the lemony dill flavor with the crunchy red pepper, cucumber, and onion, and salty feta.  It was light and flavorful and so very easy to make.

Lemony-Orzo Veggie Salad with Fresh Dill

How to Make Lemony-Orzo Veggie Salad with Fresh Dill

Combine the lemon zest, lemon juice, olive oil, honey, garlic, sea salt, and freshly cracked pepper, to taste, together in a bowl.  Whisk until well combined then set aside so the flavors can mingle.

Cook the orzo per instructions; drain and rinse with cold water.

Combine the orzo together with the cucumber, bell pepper, red onion, fresh dill, and the lemon vinaigrette; toss to coat evenly.  Taste and season with sea salt and freshly cracked pepper, to taste.  Top with feta cheese and serve.  Enjoy.

Side Note:  If your red onion is too strong in flavor, dice it then place it in a bowl of ice water for a few minutes.  It will mellow the flavor out nicely.

Lemony-Orzo Veggie Salad with Fresh Dill

 

Lemony-Orzo Veggie Salad with Fresh Dill

Lemony-Orzo Veggie Salad with Fresh Dill

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Sides
Cuisine: Greek
Servings: 6
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • Zest of one lemon
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp honey
  • 1 clove of garlic minced
  • Sea salt and freshly cracked pepper to taste
  • 1 cup of uncooked orzo cooked per instructions
  • 1 cucumber peeled, seeded and finely diced
  • 1 red bell pepper seeded and finely diced
  • 1 tbsp red onion finely diced
  • 2 tbsp fresh dill chopped
  • 2 tbsp feta cheese more if desired

Instructions

  • Combine the lemon zest, lemon juice, olive oil, honey, garlic, sea salt, and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined then set aside so the flavors can mingle.
  • Cook the orzo per instructions; drain and rinse with cold water.
  • Combine the orzo together with the cucumber, bell pepper, red onion, fresh dill, and the lemon vinaigrette; toss to coat evenly. Taste and season with sea salt and freshly cracked pepper, to taste. Top with feta cheese and serve. Enjoy.
  • Side Note: If your red onion is too strong in flavor, dice it then place it in a bowl of ice water for a few minutes. It will mellow the flavor out nicely.
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21 Comments

  1. Hi Pam. I just bookmarked this and will be making it in the next day or two. Looks so refreshing for this awful heat we are having!!!
    Hugs,
    Kris

  2. I did, indeed, LOVE this dish! I am a lucky girl to have such a wonderful friend who is an amazing cook. This will be added to my bookmarks. Thank you, Pam! Your cooking is delicious;)

  3. This looks awesome! I am getting a little sick of my spinach and veggie salad for lunch every day and this might be the perfect way to switch it up, but still keep it healthy!

  4. So yummy! I actually made it with Israeli couscous because I didn’t have any orzo. Very light and delicious. Was a hit at easter