Ah, Greek Orzo with Lemon and Feta! I have to share my love for this delightful dish with you! It’s one of those recipes that holds a special place in my heart, tied to summer evenings spent with friends in the backyard. Picture this: laughter, the sound of clinking glasses, and the beautiful aroma of fresh herbs mingling in the air. This fresh, vibrant dish is as bright as a Mediterranean sunset and hit perfectly for any occasion. Whether you’re having a casual lunch or dressing up for dinner, this orzo dish is versatile, refreshing, and downright delicious.
What I adore most about Greek Orzo is how easy it is to whip up! With just a handful of ingredients and minimal cooking, you’ll have a colorful and satisfying meal on your table in no time. Plus, the flavors really pop, especially when you let it chill a bit before serving—I swear it tastes even better after a little time in the fridge. So, let’s dive into what makes this dish so special, shall we?
What’s in Greek Orzo with Lemon and Feta?
Orzo Pasta: This delightful little pasta shape resembles rice, making it perfect for salads and side dishes. I usually go with whole wheat or regular orzo, depending on my mood.
Water or Vegetable Broth: Cooking the orzo in vegetable broth adds an extra layer of flavor; it’s a simple swap that makes a big difference.
Cherry Tomatoes: I love using a mix of colorful cherry tomatoes for this recipe. They bring sweetness and a pop of color that’s so appealing to the eye!
Kalamata Olives: These dark beauties add a briny, bold flavor that complements the sweeter veggies beautifully.
Green Olives: I often toss in these green gems for a different texture and taste—plus, who can resist a good olive?
Sun-Dried Tomatoes: A little chopped sun-dried tomato goes a long way in adding delicious umami flavor—and let’s admit, they’re just fun to eat!
Feta Cheese: The star of the show! Creamy and tangy feta is essential for that classic Greek flavor.
Fresh Basil Leaves: Fresh herbs brighten up the dish beautifully. I’m a big fan of basil’s aromatic sweetness!
Lemon: Both the zest and juice add that bright, zesty kick we all crave—nothing says “summer” like a splash of lemon!
Olive Oil: A drizzle of high-quality olive oil rounds everything out and adds a nice richness.
Salt and Pepper: Always essential for seasoning—don’t forget to taste as you go.
Is Greek Orzo with Lemon and Feta Good for You?
Well, let’s break it down! Greek Orzo with Lemon and Feta is not just a feast for the eyes, but also offers some great health benefits!
Orzo Pasta: As a carbohydrate, it provides energy, and if you opt for whole wheat, you’re getting added fiber!
Fresh Tomatoes: These juicy gems are rich in antioxidants, particularly lycopene, which is fantastic for heart health.
Olives: Packed with healthy fats, olives are great for your heart and can contribute to a healthy diet. Just be mindful of the sodium content if you’re watching your salt intake!
Basil: Not only does it taste fabulous, but basil also has anti-inflammatory properties. Plus, it makes your kitchen smell divine!
Feta Cheese: Feta is lower in fat than many cheeses and adds that needed protein. Just be conscious of the serving size if you’re keeping an eye on calories.
Overall, this dish is a lovely balance of delightful flavors and healthy ingredients. Just be cautious if you’re sensitive to gluten (due to the orzo) or if you’re managing your sodium intake (thanks to the olives and feta).
Ingredients
– 1 cup orzo pasta
– 2 cups water or vegetable broth
– 1 cup cherry tomatoes, halved (mixed colors)
– 1/2 cup Kalamata olives, pitted and halved
– 1/2 cup green olives, pitted and halved
– 1/4 cup sun-dried tomatoes, chopped
– 1/2 cup feta cheese, crumbled
– 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
– Zest and juice of 1 lemon
– 2 tablespoons olive oil
– Salt and pepper to taste
**Serves:** 4-6
How to Make Greek Orzo with Lemon and Feta?
1. In a saucepan, bring the water or vegetable broth to a boil. Once boiling, add the orzo and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water—this stops the cooking and keeps the orzo firm.
2. While the orzo is cooking, grab a large mixing bowl and combine the halved cherry tomatoes, Kalamata olives, green olives, sun-dried tomatoes, and crumbled feta cheese.
3. Once the orzo is ready and cooled, add it to the bowl with the veggie and cheese mixture.
4. In a smaller bowl, whisk together the lemon zest, lemon juice, olive oil, and a pinch of salt and pepper.
5. Pour the dressing over the orzo and vegetable mixture and gently toss everything together until well-coated.
6. Fold in the chopped basil, then taste and adjust seasoning with more salt and pepper if needed.
7. Serve immediately or let the dish chill in the refrigerator for about 30 minutes to let those flavors come together beautifully. When ready to eat, garnish with extra fresh basil for that lovely finishing touch.
And there you have it! A colorful, scrumptious Greek Orzo with Lemon and Feta that will brighten up any meal!
Creative Variations and Serving Suggestions
Feeling adventurous? Here are a few ideas to mix things up! You can add in some grilled chicken or shrimp for extra protein. If you want to go plant-based, why not toss in some roasted veggies like zucchini or bell peppers? You can also change up the herbs—try fresh mint or parsley if you’re feeling sassy. Serve this orzo warm as a side or let it shine as a refreshing main dish.
Trust me, once you make this Greek Orzo with Lemon and Feta, it’s bound to become a staple in your kitchen. I encourage you to give it a go! It’s simple, healthy, and packed with flavor. I’m eager to hear how it turns out for you—drop me a line with your thoughts and any variations you tried! Enjoy cooking, my friend!
