Lemon Orzo Salad
Fresh and flavorful lemon orzo salad with zucchini, feta, olives, arugula, and toasted almonds – your new go-to side.
Ingredients
- 1 cup uncooked orzo (about 180 grams)
- 200 grams zucchini, sliced into small pieces
- ⅓ cup Kalamata olives, pitted and roughly chopped
- A big handful of arugula, finely chopped
- A handful of chives, finely chopped
- Feta, crumbled and sprinkled on top
- Toasted almonds, roughly chopped and sprinkled on top
Dressing
- 3 tbsp olive oil
- 2-2½ tbsp lemon juice
- 1 clove garlic, grated
- Salt, to taste
- Pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking.
- Heat a little olive oil in a pan over medium heat and sauté the zucchini until it’s caramelized and tender.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
- In a large bowl, combine the cooked orzo, sautéed zucchini, arugula, Kalamata olives, chives, feta, and toasted almonds.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
- Serve cold or at room temperature. Enjoy!