Lemon, dill and cucumbers are the stars of this refreshing chilled orzo salad. Crumbled feta cheese and a slight hint of honey complement the fresh tastes of summer in this recipe.
For your next potluck or picnic, give it a try. It makes a great side and it’s easy to make ahead. And when I say easy, I mean EASY!!! If you can boil water and chop veggies, you’ve got it mastered.
TIP: Play around with the proportion of orzo to vegetables to get your preferred ratio. I recommend a lot of veggies to orzo.
|1 cup Orzo|
|Zest & Juice of 1 large Lemon|
|1+ tbs EVOO|
|1 tsp Kosher/Sea Salt|
|4 Cloves Garlic (minced)|
|2 tsp Honey|
|1/2 tsp Black Pepper (freshly ground)|
|1 English Cucumber (finely diced)|
|1 Red Bell Pepper (finely diced)|
|1/4 Vidalia Onion (finely chopped)|
|2 tbs Fresh Dill (chopped)|
|Crumbled Feta Cheese (or goat cheese)|
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