Name: Greek Lemon Orzo Salad (Risoni)
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 cup / 200 g risoni / orzo pasta; 350 g / 12 oz cherry tomatoes , halved (or 2 large tomatoes); 2 Lebanese / Persian cucumbers , diced; 150 g / 5 oz firm feta , cut into 1/2cm/ 1/2" cubes; 1/4 - 1/2 red onion , cut into wedges and sliced thinly; 1 green capsicum/bell pepper , cut into 3 cm / 2.25" strips (Note 1); 150 g / 5 oz whole black olives , seed in (adjust qty to taste); 1 1/2 tsp dried oregano; Dressing:; 2 tsp lemon zest; 3 tbsp lemon juice; 5 tbsp olive oil; 1 tsp Dijon mustard (or other mild mustard); 1 garlic clove , minced; 1 tsp sugar; 1/2 tsp salt; Black pepper

1. I forgot to add green capsicum. 🙂 I usually would because it's used in Greek Salads.

2. This makes enough to serve 3 as a meal or 6-8 as a side.

3. This would also be spectacular dressed with Honey Mustard Dressing, French Vinaigrette or Italian Dressing. Especially the Honey Mustard because it's so thick, it will make this really indulgent!

4. I served this with yoghurt marinated chicken from my Chicken Gyros recipe. It would also be fantastic with Souvlaki. Otherwise, rather than making a separate marinade for the chicken, a time saving tip is to double the dressing recipe and use half to marinate the chicken. If you cut into strips or pound to make it thin, then it only needs 20 minutes or so.

5. Nutrition per serving, assuming 6 servings.

Greek Lemon Orzo Salad (Risoni)

Ingredients

Dressing

Steps

Notes

Nutrition Facts

Greek Lemon Orzo Salad (Risoni)

Ingredients

Dressing

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts