Lemony Orzo Veggie Salad with Fresh Dill
Servings 6
Equipment
- Large pot
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 *** Soak the diced onion in ice water for 10 minutes if its flavor is too strong
- 2 tbsp fresh dill chopped
- 2 tbsp feta cheese more if desired
Instructions
- Make the vinaigrette by combining 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 with the cucumber, bell pepper, red onion, fresh dill, and the well-whisked 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.