Ingredients
Scale
- 2 cups uncooked orzo
- 1 red bell pepper, chopped
- 1 English cucumber, chopped
- 1/2 red onion, small diced
- 6 oz. feta cheese, crumbled
- Juice and zest of 1 lemon
- 1/2 cup extra virgin olive oil
- 2–3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked pepper
Instructions
- Cook orzo according to package instructions. While it's cooking, prep the vegetables.
- Once cooked al dente, drain the orzo and rinse under cold water until cooled completely. Drain again.
- In a large mixing bowl, combine the cooled orzo with chopped bell pepper, cucumber, onion, minced garlic, parsley, basil, lemon juice and zest. Toss well.
- Drizzle in the olive oil and season with salt and pepper to taste; toss again.
- Gently fold in crumbled feta cheese just before serving.
- Chill in the refrigerator for at least 30 minutes before serving for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 310
- Sugar: 3g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg