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Lemon Orzo Salad with Feta and Zucchini Recipe

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4 from 3 reviews

A refreshing and light Lemon Orzo Salad with Feta and Grilled Zucchini, perfect for a quick healthy meal or side dish. This Mediterranean-inspired recipe combines tender orzo pasta, grilled zucchini slices, tangy feta cheese, and fresh herbs, all brightened with lemon juice and zest for a vibrant flavor palette.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Salad Ingredients

  • 450 grams (1 pound) small zucchini
  • 1 teaspoon dry oregano
  • 150 grams (¾ cup) orzo pasta
  • 120 grams (¾ cup) feta cheese, crumbled
  • 3 tablespoons lemon juice
  • ⅓ lemon, zested
  • 4 tablespoons extra virgin olive oil, plus extra drizzle
  • 3-4 spearmint leaves (or basil leaves)
  • 1 tablespoon dill, minced
  • 1 tablespoon parsley, minced
  • Sea salt and ground black pepper, to taste

Instructions

  1. Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook for 8-10 minutes until al dente. Drain in a strainer and rinse under cold water to cool. Set aside.
  2. Prepare the zucchini: Slice the zucchini lengthwise into approximately ½ cm thick slices. Drizzle with olive oil and season with salt, pepper, and dry oregano. Toss to evenly coat.
  3. Heat the grill pan: Preheat a grill pan or griddle over high heat. Alternatively, preheat the oven to 220°C (430°F) if roasting.
  4. Grill the zucchini: Place the zucchini slices on the hot grill pan and cook for about 5 minutes, flipping once halfway through, until tender but still crisp. If roasting, arrange zucchini on a baking sheet and roast for 6-8 minutes. Transfer grilled or roasted zucchini to a cutting board to cool.
  5. Chop the zucchini: Once cool enough to handle, chop the zucchini into small bite-sized pieces.
  6. Combine salad ingredients: In a large salad bowl, mix together the cooked orzo, chopped zucchini, crumbled feta, lemon juice, lemon zest, minced dill, parsley, and spearmint or basil leaves. Drizzle with remaining olive oil. Season with salt and freshly ground black pepper to taste.
  7. Serve: Transfer salad to serving plates. Add an extra drizzle of olive oil and a fresh grind of black pepper on top. Enjoy immediately or chilled.

Notes

  • To make this dish vegan, substitute feta cheese with a plant-based alternative or omit it entirely.
  • Grilling zucchini adds a lovely smoky flavor, but roasting works well for a quicker method.
  • Spearmint can be replaced with fresh basil or omitted if unavailable.
  • Orzo can be substituted with other small pasta shapes if preferred.
  • This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://iamstarved.com/lemon-orzo-salad-with-feta-and-zucchini-recipe/