This lemon orzo salad is proof that a few simple Mediterranean ingredients can create something incredibly delicious. Fresh, wholesome, and easy to prepare, with crisp, grilled zucchini, creamy feta cheese, fresh herbs, and extra virgin olive oil!
There’s something about a cold pasta salad in the spring and summertime that feels effortlessly satisfying. I mean when the weather gets warm who wants to spend time in the kitchen?
Table Of Contents
This lemon orzo salad with grilled zucchini and feta cheese is one of those recipes we make again and again during the warmer months. It’s simple, fresh, bright with lemon flavor, and filling enough to enjoy as a light meal on its own.
And the best part? It keeps beautifully in the fridge, making it one of the best make-ahead lunches to take to work or enjoy straight from the bowl the next day.
Ingredients & Flavor
The grilled zucchini gives the salad a wonderful smoky flavor, while the feta adds creaminess and a salty bite that pairs perfectly with the fresh herbs.
Everything comes together with good extra virgin olive oil, freshly squeezed lemon juice, lemon zest, and plenty of fresh dill and parsley. A couple of spearmint leaves make all the difference here, adding that cool freshness that makes this salad taste unmistakably Mediterranean.
The Secret To Perfect Zucchini
The zucchini is the heart of this salad, so we want to cook it just right. The goal is not to make it too soft. We want it to soften slightly while still keeping a bite. That texture works beautifully with the tender orzo and creamy feta.
Slice the zucchini into long slices. Then season generously with olive oil, dried oregano, sea salt, and freshly ground pepper.
You can cook the zucchini in two ways:
Grill it for a deeper, smokier flavor.
Or roast it in the oven at 220°C (430°F) for a few minutes until lightly golden.
Whichever method you choose, keep an eye on it. The zucchini should remain slightly firm and never mushy.
Once cooked, let it cool slightly and cut it into small pieces before mixing it into the salad.
A Light Yet Filling Summer Salad
Orzo makes this salad wonderfully satisfying without feeling heavy. It absorbs all the lemony dressing while staying delicate and light. Combined with the herbs, zucchini, and feta, every bite tastes fresh and vibrant.
This is the kind of dish you can serve as:
- A light spring/summer lunch
- Alongside grilled meats or fish
- At a picnic or barbecue
- Or pack into containers for easy weekday lunches
It tastes even better after sitting for a little while, once the flavors have had time to blend together.
Additional Ingredients
If you want to make it more Greek-style, toss in some cherry tomatoes, olives, and finely chopped onions. Spring onions are also a very Greek-style ingredient to add. You can also make it creamier and saucy by adding this delicious Greek Yogurt Salad Dressing to it.
Tips For The Best Lemon Orzo Salad
- Cook the orzo just until tender so it keeps its texture.
- Don't overcook the zucchini.
- Rinse the orzo briefly after draining if you want the salad extra loose and fresh.
- Use block feta if possible and crumble it yourself for better flavor.
- Add the herbs at the end to keep them vibrant and fresh.
- Taste before serving and adjust the lemon, salt, and olive oil if needed.
- Turn it into a cozy warm dish by cooking the orzo creamy and buttery like its done here.
Like Zucchini? Try These: -
- Feta Cheese Stuffed Zucchini
- Baked Omelet with Zucchini and Feta
- Greek Zucchini Fritters
- Greek Zucchini Pie with Filo and Feta
Recipe
Lemon Orzo Salad with Feta and Zucchini
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 + extra drizzle
- 3-4 spearmint leaves or basil leaves
- 1 tablespoon dill minced
- 1 tablespoon parsley minced
- sea salt and ground pepper
Instructions
- Cook the orzo. Bring plenty of water to a boil in a small cooking pot or large saucepan. Season with salt. Cook the orzo for 8-10 minutes then drain in a strainer and allow to cool.
- Prepare the zucchini. Slice the zucchini into long slices, about ½cm thick. Drizzle with olive oil and season with salt, pepper, and the dried oregano. Toss to combine.
- Heat a grill pan or griddle on high. (Alternately you can roast the zucchini in the oven at 220°C / 430°F for 6-8 minutes).
- Grill the zucchini for 5 minutes, flipping it once. It should soften but still retain some crispness. Transfer to a cutting board.
- Chop the zucchini into small pieces once its cool enough to handle.
- Combine orzo, zucchini and the remaining salad ingredients in a salad bowl. Season with salt and pepper.
- Serve with extra freshly ground pepper on top and a drizzle of extra virgin olive oil if you like, and enjoy!
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