Fresh Summer Orzo Salad w/ Lemon Vinaigrette
Tomato, Cucumber, Banana Peppers & Feta Orzo with Fresh Lemon Vinaigrette
There are summer recipes that require a grill, three different marinades, ,and enough preparation to make yu question why you decided to through a BBQ in the first place.
And then there’s this salad.
Fresh. Bright. Tangy. Salt in all the right places.
And somehow even better after it has been sitting in the refrigerator for a little while soaking up all that lemony goodness.
This fresh summer orzo salad is filled with juicy tomatoes, crisp cucumber, sharp red onion, salty feta, tangy banana peppers, and plenty of fresh parsley, all tossed together in a simple homemade vinaigrette.
It is the kind of recipe I want when it is ninety-nine degrees outside and the thought of standing over a hot stove for longer than absolutely necessary feels deeply offensive.
The orzo cooks quickly, everything else get chopped, diced, and tosses into a bowl, and dinner—or lunch, or your contribution to the cookout —is handled.
And yes, I will absolutely be eating it cold directly from the refrigerator with a handful of Tostito’s chips.
No regrets.
Things You’ll Need
You do not need an entire kitchen remodel to make this summer orzo salad—
although a pretty serving bowl never hurts.
A few reliable kitchen tools will make preparing, tossing, serving, and storing the salad much easier.
A Large Pasta Pot
Use a roomy pot that gives the orzo enough space to cook evenly without clumping together.
A Colander
A sturdy colander makes it easy to drain the cooked orzo quickly. Look for one with a stable base and handles that stay comfortable when the pasta is hot.
A nesting bowl-and-colander set is especially helpful because it can also be used for rinsing the tomatoes, cucumbers, and parsley.
A Large Mixing or Serving Bowl
Choose a bowl large enough to toss the orzo, veggies, feta, and vinaigrette without sending half the salad across the countertop.
A Sharp Chef’s Knife
A dependable chef’s knife makes quick work of the tomatoes, cucumber, red onion, banana peppers and fresh parsley.
A Cutting Board
Use a generously sized cutting board with enough room to prep all the vegetables without constantly moving ingredients around.
A Citrus Juicer
You can squeeze the lemons by hand, but a handheld citrus juicer helps extract more juice while keeping seeds out of the vinaigrette.
A Dressing Shaker or Mason Jar
A dressing shaker makes the lemon vinaigrette incredibly simple. Add the olive oil, lemon juice, Dijon mustard, minced garlic and garlic powder and other seasonings, close the lid and shake until emulsified.
Salad Servers
Finish the table with a simple pair of salad servers for tossing and serving.
An Airtight Storage Container
This salad becomes even more flavorful after chilling, so store any leftovers in an airtight container in the refrigerator.
Keep a small amount of the lemon vinaigrette nearby to fresh everything before serving again.
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For the salad:
1 cup orzo pasta
1/4 pint cherry or grape tomatoes, quartered
1/2 English cucumber, diced
1/2 small red onion, thinly sliced
1 cup crumbled feta cheese
1/4 cup sliced banana peppers, drained
1/4 cup fresh parsley, chopped
*Serves 5
For the lemon vinaigrette:
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or grated
1 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powders
1 teaspoon honey, optional, to balance the acidity
Instructions
Bring a large pot of generously salted water to boil and cook the orzo according to the package directions - until al dente.
While the orzo cooks, dice and slice veggies how you like them. I personally dice the cucumbers and garlic into smaller pieces, deseed the tomatoes and banana peppers. Slice the red onions. Chop the parsley.
Add all the veggies to a serving bowl.
Once the pasta is al dente, remove from heat and drain pasta. Rinse under cool water to stop the cooking process.
Allow it to drain well.
In a small bow, whisk together the olive oil, fresh lemon juice, dijon mustard, garlic , oregano, salt, black pepper, and honey—if using.
Add the cooled orzo to the vegetables.
Pour the lemon vineaigrette over everything and toss gently until the past and vegetables are evenly coated.
Taste and adjust the salt, pepper as needed.
For the best flavor, refrigerate the salad for at least 30 minutes before serving, allowing all those bright, briny, lemony flavors to get properly acquainted.
Serve cold or at room temp. Preferably with something delicious on the grill and a very cold glass of wine nearby.
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One More Forkful…
This fresh summer orzo salad is everything I want in a warm-weather recipe—bright, easy, colorful, and even better after a little time in the fridge. Serve it alongside your favorite grilled dinner, bring it to the next cookout, or make a big batch to enjoy throughout the week.
Looking for more delicious recipes? Explore more from Cabernet & Chaos, where you’ll find seasonal meals, easy entertaining ideas, sweet treats, and plenty of recipes made for real life.
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Until Next Time…
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