Lemon Basil Orzo Salad
This light, fresh orzo salad brings together bright lemon and fresh basil for a simple dish that feels clean, vibrant, and perfect for spring. It’s easy to make and perfect for lunches, gatherings, or a side dish.
Serves: 4–6
Season: Spring through summer
Ingredients
- 1 cup dry orzo
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely diced
- ¼ cup crumbled feta cheese
- 3 tbsp Basil Infused Olive Oil
- 1½–2 tbsp Sicilian Lemon White Balsamic
- Salt and freshly cracked black pepper
- Optional: fresh basil for garnish
How to Make
- Cook orzo according to package directions. Drain and let cool slightly.
- In a large bowl, combine cooked orzo, tomatoes, cucumber, red onion, and feta.
- In a small bowl, whisk together Basil Infused Olive Oil, Sicilian Lemon White Balsamic, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Garnish with fresh basil if desired and serve.
Serving Tips
- Add grilled chicken or shrimp for a heartier meal
- Chill for 30 minutes before serving for best flavor
- Serve alongside grilled meats or sandwiches
What You’ll Taste
Fresh basil up front with a bright lemon finish, balanced by creamy feta and crisp vegetables.
Olivetta Tip
Let the orzo cool slightly before mixing so the vegetables stay crisp and fresh.