Watermelon Feta Orzo Salad with Lemon and Basil
A bright, refreshing orzo salad combining sweet watermelon, tangy feta, lemon, and basil.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Wooden Spoon or Spatula
Ingredients
- 1 1/2 cups dry orzo
- salt for cooking water and to taste
- 1 Tbsp fresh lemon zest
- 2 Tbsp fresh lemon juice
- 1 1/2 Tbsp extra virgin olive oil
- 2 tsp honey
- 5 cups seedless watermelon cubed into 1/2 to 3/4-inch pieces
- 6 oz feta cheese crumbled
- 1/4 cup fresh basil chopped (about 12 g)
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente; drain well in a colander and do not rinse.
- Meanwhile, whisk together the lemon zest, lemon juice, olive oil, and honey in a small bowl until combined.
- Pour half of the lemon dressing over the hot drained orzo and toss to coat; season with salt to taste. Set the orzo aside to cool slightly.
- Once the orzo has cooled a bit, add the cubed watermelon, crumbled feta, and chopped basil to the bowl.
- Pour the remaining dressing over the salad and gently toss until evenly coated. Adjust salt if needed and serve.
Notes
- Do not rinse the pasta after draining so the dressing adheres.
- Cube the watermelon to uniform sizes for even bites.
- Use good-quality feta for best flavor.
- Adjust honey for sweetness to taste.