Ina Garten’s Lemon Orzo Salad is made with orzo, grated lemon zest, freshly squeezed lemon juice, good olive oil, minced fresh dill, and small-diced feta this delicious Lemon Orzo Salad recipe creates a tasty side dish that takes about 20 minutes to prepare and can serve up to 4 people.
Try More Ina Garten Recipes:
💚 Why You’ll Love This Lemon Orzo Salad Recipe:
- Fresh and Zesty Flavor: The lemon zest and juice give the salad a bright, fresh taste that’s great for any meal.
- Quick and Easy: It takes only 20 minutes to make, so it’s perfect for busy days or quick meals.
- Versatile Side Dish: This salad goes well with many dishes like grilled chicken, shrimp, or roasted vegetables.
- Healthy Ingredients: The salad is made with healthy ingredients like orzo, olive oil, fresh dill, and feta cheese.
- Great for Any Occasion: You can serve this salad hot or at room temperature, making it perfect for any meal or event
🍋 Ina Garten Lemon Orzo Salad Ingredients
- Kosher salt and freshly ground black pepper
- 1 cup orzo (200g)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons good olive oil
- 1 tablespoon minced fresh dill
- 1 cup small-diced feta, preferably Greek (4 ounces / 115g)
🥗How To Make Ina Garten Lemon Orzo Salad
- Boil water: In a large saucepan, bring 2 quarts (1.9 liters) of water to a boil. Add 2 teaspoons of salt to the boiling water.
- Cook the orzo: Add the orzo to the boiling water. Return the water to a boil and let it simmer uncovered for 9 to 11 minutes, or until the orzo is al dente. Drain the orzo well.
- Combine ingredients: Transfer the drained orzo to a bowl. Stir in the grated lemon zest, freshly squeezed lemon juice, olive oil, and minced dill. Season with 2 teaspoons of salt and 1 teaspoon of freshly ground black pepper.
- Add feta and serve: Fold in the small-diced feta cheese. Serve the salad hot, and enjoy!
đź’ Recipe Tips:
- Use Fresh Lemon Juice: Freshly squeezed lemon juice tastes much better than bottled juice.
- Don’t Overcook the Orzo: Cook the orzo until it’s firm, about 9 to 11 minutes, so it doesn’t get mushy.
- Add Feta Last: Add the feta cheese at the end to keep it from melting and stay creamy.
- Season Well: Taste the salad before serving and add more salt and pepper if needed to bring out the flavors.
- Serve Warm or Room Temperature: This salad tastes best warm or at room temperature. If you chill it, let it warm up a bit before serving.
🍤 What To Serve With Lemon Orzo Salad?
This fresh and zesty Lemon Orzo Salad pairs well with Chicken Bouillabaisse, Four Hour Lamb,Turkey Burger, or Grilled Halibut. It also can be served alongside a green salad, garlic bread, or Mexican Chicken Soup for a delicious and healthy dinner.
🎚 How To Store Leftovers Lemon Orzo Salad?
- Refrigerate: First, let the leftover Lemon Orzo Salad cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will keep well in the fridge for up to 3 days.
- Freeze: This recipe is not recommended for freezing because the texture of the orzo and feta can change when thawed, making the salad less enjoyable.
FAQ’S
How do I prevent the orzo from sticking together?
Stir orzo while cooking and toss with olive oil after draining to prevent sticking.
Can I make this salad ahead of time?
Yes, make the salad and refrigerate in an airtight container. Bring to room temperature before serving.
Is it necessary to use freshly squeezed lemon juice?
Yes, freshly squeezed lemon juice provides a brighter, fresher flavor compared to bottled juice.
Can I add vegetables to this salad?
Yes, add chopped vegetables like cucumbers, cherry tomatoes, or bell peppers for extra flavor and crunch.
Try More Ina Garten Recipes:
Ina Garten Lemon Orzo Salad Nutrition Facts
Serving Size: 1 cup (about 200g)
- Calories: 340
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 800mg
- Potassium: 100mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 10g
Ina Garten Lemon Orzo Salad
Description
Ina Garten’s Lemon Orzo Salad is made with orzo, grated lemon zest, freshly squeezed lemon juice, good olive oil, minced fresh dill, and small-diced feta. This delicious Lemon Orzo Salad recipe creates a tasty side dish that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Boil water: In a large saucepan, bring 2 quarts (1.9 liters) of water to a boil. Add 2 teaspoons of salt to the boiling water.
- Cook the orzo: Add the orzo to the boiling water. Return the water to a boil and let it simmer uncovered for 9 to 11 minutes, or until the orzo is al dente. Drain the orzo well.
- Combine ingredients: Transfer the drained orzo to a bowl. Stir in the grated lemon zest, freshly squeezed lemon juice, olive oil, and minced dill. Season with 2 teaspoons of salt and 1 teaspoon of freshly ground black pepper.
- Add feta and serve: Fold in the small-diced feta cheese. Serve the salad hot, and enjoy!
Notes
- Use Fresh Lemon Juice: Freshly squeezed lemon juice tastes much better than bottled juice.
- Don’t Overcook the Orzo: Cook the orzo until it’s firm, about 9 to 11 minutes, so it doesn’t get mushy.
- Add Feta Last: Add the feta cheese at the end to keep it from melting and stay creamy.
- Season Well: Taste the salad before serving and add more salt and pepper if needed to bring out the flavors.
- Serve Warm or Room Temperature: This salad tastes best warm or at room temperature. If you chill it, let it warm up a bit before serving.