Lemon & Herb Orzo Salad
lunch on a sunny terrace
A bright, ten-minute orzo salad with lemon, fresh herbs, and good olive oil — the taste of a Mediterranean summer lunch.
Prep
10 min
Cook
10 min
Serves
Serves 4
This is the kind of lunch that asks nothing of you and gives back everything: cooked while you set the table, eaten slowly, better the next day.
Ingredients
- 300g orzo
- 1 unwaxed lemon, zest and juice
- 4 tbsp good olive oil
- A large handful of parsley, chopped
- A handful of mint, torn
- 100g feta, crumbled
- Salt and black pepper
Method
- 1
Cook the orzo in well-salted boiling water until just tender, then drain and rinse briefly under cool water.
- 2
Whisk the lemon zest, juice, and olive oil with a pinch of salt.
- 3
Toss the orzo with the dressing, herbs, and most of the feta.
- 4
Season, scatter the last of the feta over the top, and serve at room temperature.
Calories
420 kcal
Protein
12g
Carbs
58g
Fat
16g
Questions, Answered
Can I make it ahead?
Yes — it keeps for two days in the fridge and the flavour deepens. Add the herbs fresh before serving.
What can I add to make it a main?
Grilled chicken, white beans, or roasted courgette all work beautifully.
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