Ingredients
Scale
- 1 ½ – 2 cups uncooked orzo
- 1 red bell pepper, chopped
- 1 English cucumber, chopped
- ½ red onion, small diced
- 6 oz. crumbled feta cheese
- 2–3 garlic cloves, minced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- Juice and zest of 1 lemon (1.5-2 oz juice)
- ½ cup extra virgin olive oil
- 1 Tbsp honey
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
- Cook the orzo according to package instructions in boiling water until al dente. Drain and rinse under cold water.
- While the orzo is cooking, chop the vegetables and mince the garlic.
- In a large mixing bowl, combine the cooled orzo with the vegetables and herbs (excluding feta).
- Drizzle with honey and toss everything gently.
- Fold in the crumbled feta cheese just before serving.
- Chill for at least an hour to let flavors meld before enjoying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg